How to make the best-ever strawberry banana bread

Today I’m going to make
one of my favourite spring recipes, strawberry banana bread. This recipe is from
our September issue from last year and it was such a hit with everybody. Lots of people made it
and shared their pics with #colesmag on Instagram. First is the flour. One cup of brown sugar. And a teaspoon of baking powder. For the wet mixture,
I’m starting with two overripe bananas
which have been mashed. Adding the melted butter. And half a cup of buttermilk. And now add the wet mixture
to the dry mixture. Now for the star ingredient –
strawberries. I’ve got one cup of
chopped strawberries here. Bake for one hour
at 180 degrees. Now for the strawberry butter cream. This is my favourite part. I’m adding 75g of
finely chopped strawberries and a tablespoon of caster sugar. Cook this for five minutes
or until the sugar is dissolved and the strawberries
have broken down. Then cook for another two minutes
so it thickens slightly and set aside to cool. Beat until very pale. Gradually add icing sugar
a little bit at a time and beat well between each addition. And now we’re adding
the strawberry syrup. Now that the banana bread has cooled, I’m going to start
spreading the icing on. Use a palette knife
to spread the icing because it gives
a nice, smooth finish. And now for the final touch –
more fresh strawberries. And here it is, the best-ever
strawberry banana bread.

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