I had some strawberries on the wrinkly side of ripe and some overripe bananas, so I decided to make (predictably) Strawberry Banana Bread, based on this recipe. I didn’t have sour cream, so I made a substitution for coconut milk and lemon (and because it’s sweetened, I lowered the sugar), and I only had 1 egg. I opted for pecans for the nuts – I spread them in a single layer on the bottom of the bread pan before pouring in the batter so they would get a little crispier than they would in the middle of the batter. I also used brown sugar instead of white because I think it tastes better, and doubled the vanilla because these recipes never have enough vanilla.
- ¾ cup sweetened condensed coconut milk
- a few drops of lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3 medium ripe bananas, mashed
- 2 cups strawberries, diced
- 1 cup halved pecans
Preheat oven to 350F. Mix coconut milk and lemon. Combine dry ingredients (I was fancy and sifted the flour like AllRecipes says to). Cream together the wet ingredients (including coconut milk mix and banana), add dry ingredients in batches, fold in strawberries. Line a metal bread pan with parchment paper. Scatter the nuts on the bottom and top with batter. Bake 70 minutes.