Fresh strawberries turn this moist & fruity banana loaf cake into a zingy seasonal treat! Delicious as a snack or with ice-cream as an easy dessert.
Banana loaf cake, aka banana bread, is our standard way to deal with too-ripe-to-eat brown bananas here at FFF towers. I have an ancient recipe scribbled in my notebook in blue crayon which is the easiest, most delicious banana bread ever – although I’ve no idea where it first came from. All I know is, it works, brilliantly, every time.
So, when three bananas started to be more brown than yellow, I knew what I had to do. I also knew that as fresh strawberries are now at the peak of the season, and hence cheap as chips, we had a HUGE punnet of them in the fridge. What better way to make the banana loaf cake into a seasonal summer treat than by incorporating some of these luscious red berries?
Full of fruit
I tweaked my tried-and-trusted banana cake recipe a little, to better let the fruit flavours shine through, and added fresh strawberries to some of the mixture so I could marble the batter. Finally, I topped the cake with halved strawberries, which provide both a beautiful decoration and an intense pop of concentrated berry flavour.
The end result looked absolutely gorgeous and tasted wonderful too! Kipper was delighted to have a slice as her afternoon snack, and I persuaded myself that it must count towards her 5-a-day… right?
What’s the time? Banana bread time!
I’m also happy to confirm that this strawberry and banana loaf cake is lovely with a cuppa for elevenses, delicious for afternoon tea, and works particularly well with or without a scoop of ice-cream as an easy dessert.
The fresh fruit makes this banana bread wonderfully moist, but does mean that it will only keep for a day or two and is best eaten straight away. I doubt this will be a problem.
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Fresh strawberry & banana loaf cake
- 2-3 very ripe bananas, peeled
- 100 g golden caster sugar (1/2 cup)
- 225 g self-raising flour (2 cups)
- 1/2 tsp baking powder
- 1 egg
- 110 ml sunflower oil (1/2 cup)
- 200 g strawberries (approx. 1 cup)
- Preheat the oven to 170C (340F).Line a 22x13cm (2lb) loaf tin with greaseproof paper.
- In the food processor, blend the peeled bananas and the sugar to give a smooth mixture.
- Add the flour, baking powder, egg and oil, and process to a batter.
- Transfer about 2/3 of the mixture to a separate bowl. Hull the strawberries, and reserve about 50g (4-5 berries) for the top. Roughly chop the rest and add to the batter in the food processor. Pulse until combined.
- Spread half the 'plain' batter into the prepared tin. Pour and spread the 'strawberry' batter over, then top with the rest of the plain batter. Run a knife or a skewer through the batter a few times to swirl the two together.
- Halve the reserved strawberries and arrange in a line on the top of the loaf. Press gently down.
- Bake the cake at 170C (340F) for around 45 minutes, until risen, golden, and a toothpick inserted into the centre of the cake comes out clean. Remove from the tin and allow to cool on a wire rack.
- Once cold, peel away the greaseproof paper and serve!
If you’d rather make a healthier banana loaf cake without any added sugar, try my banana bread with streusel topping – refined sugar free! Or these delicious and easy sugar-free banana scones, which are a terrific afternoon tea treat.