Banana Split Bread
Banana split bread
Who doesn’t love banana bread? I’ll wait…….. That’s what I thought. Even if you’re not a big fan of bananas you can still get down with the occasional slice of potassium enriched loaf! Typically I don’t really make banana bread during the warm months. I usually reserve it for a nice Fall day or chilly Winter morning. But I had a hankering the other day that my stomach could not ignore.
Always being in the search for something different to do with my recipes I came up with the idea of making banana split bread. This recipe has 101 variations you can do with it. It can be very simple or you can take your time developing different components to it. Whichever you decide to do, I know you will enjoy it.
- 3 or 4 ripe bananas, smashed
- 1 cup of slice strawberries
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Use those forearms like our ancestors did.
Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
Pour mixture onto a buttered loaf pan or edged sheet tray. Place the sliced strawberries on top.
This is where you get creative. The first time I only added sliced strawberries on top. You can add candied walnuts, blueberries, coconut or anything you can think of that goes with “banana split bread.” The idea is to make it the way “you” love it. NOTE: Placing the strawberries on top during the baking will cook the strawberries a bit. You can add them at the end if want to.
Bake for 30 minutes or until inserted knife comes out clean.
I like to add a pat of butter while it’s still hot.
Cool on a rack. Remove from pan and slice to serve.
I topped mine with molasses candied walnuts and some fresh whipped cream. Excuse me, I must eat it now.