I recently whipped up a loaf of strawberry nutella banana bread. I used this recipe here and added fresh strawberries to the batter.
Quick breads are so easy to put together. Other than mashing the bananas and cutting the strawberries, the mixer does most of the work. The hardest part is having to wait for the quick bread for an hour to bake and then time to cool and set.
I tried to cut a slice showing off the strawberry pieces, but I couldn’t seem to get a good cross section. The nutella is swirled in so that it’s flavor is not lost. The fresh strawberries add a slight tang to this sweet bread and compliments the banana and nutella flavor well.
- ¼ cup butter
- ¾ cups white sugar
- 1 eggs
- 2 very ripe bananas, mashed
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1½ teaspoons baking soda
- 1⅛ cups all-purpose flour
- 5 tablespoons nutella
- ½ cup strawberries, chopped into small cubes
- Preheat oven to 300 degrees F (150 degrees C). Grease a 7×3 inch loaf pans or line with parchment paper. (You may have a little extra batter left. I usually pour it into a muffin tin)
- In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda, and flour. Stir in the strawberries. Pour into prepared pan. Drop 5 tablespoons of nutella on the loaf, spacing it evenly across top. Then using a knife, swirl the nutella into the batter a few times. Careful not to swirl too much.
- Bake for 1 hour, until a toothpick inserted in center comes out clean. Let bread completely cool before cutting.