This delicious banana bread includes the freshness and lightness of seasonal strawberries, the sweetness of banana and the irresistibly tempting touch of white chocolate.
Extremely moist and with a characteristic banana flavor, banana bread is very easy to make, and it has become very common since it is a great way to avoid using large amounts of sugar, since that fruit already provides a lot of sweetness to the mix.
There are many banana bread recipes, and what they undoubtedly have in common is that they are baked in tall rectangular pans and take on that characteristic shape. They are usually leavened with chemical baking powder (not baker's yeast) and, in fact, because of its characteristics it could equally be called banana cake.
In today's version, both the banana and the strawberries give it great juiciness. It's a fresh cake, and because of that it goes down very well, but with all its load of fruit, eggs and other ingredients one slice is filling and it stretches a long way. I hope you enjoy it as much as we do at home!
Banana bread with strawberries and white chocolate recipe
Ingredients
- 220 gr strawberries
- 220 gr pastry flour
- One additional tablespoon of flour (to dust the strawberries)
- 90 gr brown sugar
- 1/2 tsp baking powder (3 gr)
- 1 tsp baking soda (5 gr)
- 1/2 tsp salt
- 3 ripe bananas
- 2 XL eggs
- 70 gr oil
- 1 tbsp vanilla extract
- 115 gr white chocolate for baking
Preparation
- Wash and cut the strawberries, first halving them lengthwise and then making several halves of each one, to obtain pieces not too large but that keep their shape after baking, so they don't completely fall apart from the heat.
- In a bowl, mix the dry ingredients: the flour, the sugar, the baking powder, the baking soda and the salt.
- In another bowl, mash the bananas using the KitchenAid masher and add the eggs, the oil and the vanilla extract. Mix well with a whisk.
- Pour the wet batter (the banana and egg mixture) into the bowl with the dry ingredients and mix well using a balloon whisk with rounded tips.
- Add the white chocolate chopped into small pieces (chocolate chip size) and the strawberries, and mix well.
- Prepare the bowl (in my case the Le Creuset ceramic terrine of 32cm), greasing with butter or baking spray. Pour the batter into the pan.
- Place the pan in the oven, preheated to 200 ºC, and bake with the lid on for 20 minutes at 200 ºC and then 15 more minutes at 180 ºC.
Adélie white salad bowl, KitchenAid masher, WMF steel bowl and Nordic Ware measures
Notes
- I baked the cake in the terrine because, thanks to having a lid and a narrow width, the heat penetrates the batter quickly and it cooks fast. But you can use any tall rectangular pan.
- It's worth dusting the strawberries with flour before adding them to the batter. Doing so helps prevent them from sinking to the bottom during baking and the batter from clumping around them.
- Strawberries and white chocolate are made for each other, but they are also delicious with dark chocolate. And they pair perfectly with banana too, so you can replace the white chocolate with dark and it will be delicious, with a more intense flavor and contrast.
- You can use chocolate chips, but remember you can always use baking chocolate in a bar and chop it into pieces like I did. That way you have greater awareness of the amount of chocolate you're using and it's more economical.
- If you want to vary the recipe, you can also do so simply by using banana and dark chocolate; you'll see how delicious it turns out.
Comments
Nuria said:
Concretamente q medida tiene el molde?
Gracias
Carmen said:
Espectacular‼️ Usé harina integral en vez de repostería y panela por azúcar moreno. Salió un bizcocho esponjoso y húmedo, riquísimo. La guardaré como una de mis recetas preferidas. Muchísimas muchísimas gracias 😘♥️
Claudia&Julia said:
¡Hola Carmen!
Por supuesto, puedes usar cualquier molde alto y rectangular. Si no dispone de tapa, puedes utilizar papel de horno para cubrir la masa durante el horneado.
Esperamos que te guste. ¡Ya nos contarás!
Claudia&Julia said:
¡Hola Nuria!
Muchas gracias por tu comentario. Nos hace felices que te haya gustado y que disfrutases del resultado.
¡Un saludo!
Claudia&Julia said:
¡Hola Mari Carmen!
Nos encanta que te haya convencido. Ya nos contarás qué tal el resultado, esperamos que te guste. ¡Un saludo!
Claudia&Julia said:
¡Oh, Clara! Muchas gracias por tu comentario. Nos alegra mucho que te haya gustado y de que fuera un éxito en vuestra merienda. ¡Un saludo!
Carmen said:
Se puede hacer en molde Emily Hemri sin tapa ?
Carmen said:
Se puede hacer en molde Emily Hemri sin tapa ?
clara said:
sin palabras yo la hice tal como es la receta en tarrina a salido superior y muy suave y riquisima todo un exito , en una merienda con amigas , gracias un saludo con cariño de clara
Mari Carmen said:
¡Me has convencido! Super fácil de hacer, una versión distinta al tradicional pan de plátano pero super fácil de preparar y un resultado estupendo. Estupendo, enhorabuena y ¡Gracias!
Nuria said:
¡Delicioso! Solo verlo me moría por hacerlo y el resultado es fabuloso! Muchas gracias por la receta, estoy enganchada a vuestro blog!