I’ve been known to knock my baking skills from time to time, but this Strawberry Banana Bread has begged me to stop.
I’ve never had much of a sweet tooth, so baking simply wasn’t an interest of mine. (Don’t worry, I made up for my lack of sugar intake by eating ALL the chips.) When I did attempt to bake, I’d end up with roof shingles instead of cookies and wonder why I’d even bothered. At least a year would pass before I’d make another attempt!
Fast forward to present time; while I was photographing this beautiful bread filled with strawberry and banana-y goodness, I thought to myself–if I ever knock my baking skills again, someone needs to smack me. I’ve discovered the two most important elements to baking are science, and tenacity. Mostly the latter in my case, because once I refused to accept the fact that I sucked at baking, things turned up; you might even say things began to rise.
So, what inspired this Strawberry Banana Bread with Lemon Basil Glaze?
Strawberries. Strawberries everywhere!
Okay, strawberries and the fact that the bottom half of my freezer was full of overripe bananas. But hey, I was saving them for good reason, clearly!
Strawberries and bananas make a killer combo, that’s no secret, but I couldn’t believe that I’d never even heard of strawberry banana bread. Of course it’s already a thing that exists, but I figured I’d kick things up a few notches with a lemon and basil glaze. Lemon and basil are amazing together, and basil and strawberries are amazing together, so how much harm could be done, right?
None. None at all. It was magical.
Here’s a little peek at how things look behind the scenes! (My coffee stash is getting dangerously low…)
Pin this Strawberry Banana Bread for later:
Strawberry Banana Bread with Lemon Basil Glaze
- 1 large egg
- 1/2 cup light brown sugar packed
- 1/3 cup liquid-state coconut oil you may substitute with canola or vegetable oil
- 1/4 cup liquid honey
- 1/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract can substitute with maple syrup
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mashed ripe bananas approx. 2 large bananas or 3 smaller bananas
- 1 1/2 cups fresh strawberries this helps to prevent them from sinking to the bottom of the pan, sliced and tossed in 3 tablespoons of all-purpose flour
- 1/4 cup half-and-half cream
- 3 tablespoons chopped fresh basil
- 1 1/2 cups powdered sugar sifted
- 2 tablespoons fresh lemon juice I actually substituted the fresh lemon juice with 8 drops of essential lemon oil and it was wonderfully lemon-y!
- Dash of kosher salt
Preheat oven to 350 F.
Grease and flour one 9x5-inch loaf pan; set aside.
In a large bowl, mix in the the first six ingredients.
Whisk to combine.
Add flour, baking powder, baking soda, and kosher salt. Gently fold with spatula or large spoon until combined; careful not to over mix.
Add the bananas and gently fold into the mixture to combine.
Add the strawberries (after they've been tossed in 3 tablespoons flour) and gently fold to combine.
Gently turn and scoop the batter into the loaf pan, smoothing the top lightly with a spatula.
Bake for about 50 to 60 minutes (I baked mine for 47 minutes, to be exact) or until the top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs)
Baking times will differ based on the moisture content of the fruit, humidity in kitchen, and the oven.
Let the bread cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Once the bread has cooled completely, drizzle with your preferred amount of glaze and slice.
In a small saucepan, mix the half-and-half cream and basil. Bring to a simmer, and let simmer for approx. 5 minutes, stirring occasionally.
Once done, let stand for 10 minute to cool, then strain the mixture through a sieve over a bowl; discard the basil.
Combine the half-and-half, powdered sugar, 2 tablespoons juice (or 8 drops of lemon-flavored essential oil), and dash of salt.
Whisk until you have a smooth glaze.
The bread batter should be thick. If you find it to be on the runny side, add up to 1/4 cup of additional flour. Please note that fruits vary in their moisture content, and as a result, the consistency of batters will vary. Strawberries release water into the batter during the baking process, so it's better to have a thicker batter going into the oven. Use your best judgement.
Within the last 10 minutes of baking, loosely drape a piece of tin foil over the loaf to prevent the top and sides from becoming overly browned.