1 9 x 5-inch loaf pan
- 1 stick room temperature, unsalted butter
- 1 cup light brown sugar
- 1 cup mashed ripe banana (2-3 bananas total)
- 2 large eggs
- 2 1/3 cups all-purpose flour
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 1 1/2 tsp baking soda
- 1/3 cup milk
- 1 heaping cup finely cubed ripe strawberries
- 1 butter and lightly floured 9X5 inch loaf pan
Preheat the oven to 350 degrees and use an electric mixer to
cream 1 stick of room temperature unsalted butter with 1 cup light brown sugar then add 1 cup of mashed bananas and, once that is incorporated, add 2 large eggs, 1 at a time and turn the machine off.
You may need to turn the machine off and use a rubber spatula to scrape the bowl down once while you're doing that and, as far as the dry ingredients go, use a small mixing bowl to combine 2 1/3 cups all-purpose flour with 1 tsp kosher salt (or 1/2 tsp table salt) and 1 1/2 tsp baking soda and mix that up.
You'll also need to take a minute to finely chop 1 heaping cup of ripe strawberries and you'll also need 1/3 cup milk for this and also butter and flour one 9 x 5-inch loaf pan.
Alternately add the flour and the milk to the electric mixer and then add the chopped strawberries and immediately turn the machine off as soon as the strawberries are incorporated.
Carefully add the batter to the prepared loaf pan and place that on the center rack of the preheated oven.
That will take just about 1 hour to bake and it's a good idea to carefully spin it around once while it is in there and then use a toothpick to check it for doneness.
Let it cool down in the pan for a few minutes and then very carefully turn it out onto a cooling rack and let it completely cool before slicing and serving.
You can easily double this recipe. Perfectly ripe strawberries are ideal but this is also a great way to use up older strawberries.