STRAWBERRY AND BANANA BREAD, WITH MUMMA'S COUNTRY KITCHEN


With an abundance of strawberries about at the moment, it is virtually impossible not to include them in as many bakes as possible!


Partnering them with the humble banana in this bread is not only lovely from an aesthetic point of view, it is also downright delicious! I love the pop of colour and jammy goodness that the strawberries bring to the bread...and with no stand mixers or fancy equipment involved, it's a breeze to whip up.


The other added bonus with this recipe is that it's easy to individually freeze the slices to pop into a lunchbox, or to have on standby and enjoy when those afternoon cravings simply can't be denied.


I hope you enjoy the recipe!


- Helen




INGREDIENTS




BREAD

2 cups low fodmap plain flour (or substitute with regular plain flour)

1 teaspoon bicarbonate of soda

1 teaspoon cinnamon

½ teaspoon sea salt flakes

½ cup tightly packed brown sugar

¼ cup white caster sugar

1 large egg

½ cup full fat Greek yoghurt

½ cup buttermilk

1/3 cup light olive oil

1 teaspoon vanilla bean paste

1 medium ripe banana, mashed

¾ cup strawberries, roughly chopped

¼ cup pecans, roughly chopped


TOPPING:


1 banana, sliced vertically

1 tablespoon demerara sugar



METHOD



PREHEAT the oven to 160C. Grease a small loaf tin, line with baking paper, lightly grease again and set aside.


SIFT the flour, bicarbonate of soda and cinnamon into a large bowl. Add the salt and whisk until everything has mixed in.


PLACE the sugars and egg in a medium bowl and whisk until they are well combined. Add the yoghurt, buttermilk, olive oil and vanilla and whisk again.


SLOWLY add the wet ingredients to the dry ingredients. Lightly fold the ingredients together until only floury streaks remain in the mixture. Add the mashed banana, strawberries and pecans and lightly fold them through the batter.


POUR the batter into the tin, place the vertically sliced banana on top and then sprinkle over the demerara sugar. Pop the tin in the oven and bake for 55-60 minutes or until a toothpick inserted into the middle of the bread comes out clean.


REMOVE from the oven and allow to cool in the tin for a minute before carefully removing the bread from the tin. Allow to completely cool on a wire rack before slicing and serving.


Serves 8.



Words and Photography

Helen Vlahakis,

TLSE Food Contributor and Founder of Mumma's Country Kitchen

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