This delicious banana bread includes the freshness and lightness of seasonal strawberries, the sweetness of banana, and the super-irresistible indulgence of white chocolate.
Very moist and with a distinctive banana flavor, banana bread is a very easy bread to make, and it has become very common because it is a great way to avoid using large amounts of sugar, since the fruit already adds plenty of sweetness to the batter.
There are many banana bread recipes, and what they undoubtedly have in common is that they are baked in tall rectangular loaf pans and take on that signature shape. They are usually leavened with baking powder (not baker's yeast) and, in fact, because of its characteristics it could just as well be called banana cake.
In today's version, both the banana and the strawberries add great juiciness. It's a fresh cake, and thanks to that it goes down very well, but with all its fruit, eggs, and other ingredients, a single slice is filling and goes a long way. I hope you enjoy it as much as we do at home!
Recipe for banana bread with strawberries and white chocolate
Ingredients
- 220 g strawberries
- 220 g cake flour
- One extra tablespoon of flour (for coating the strawberries)
- 90 g brown sugar
- 1/2 tsp baking powder (3 g)
- 1 tsp baking soda (5 g)
- 1/2 tsp salt
- 3 ripe bananas
- 2 XL eggs
- 70 g oil
- 1 tsp vanilla extract
- 115 g white baking chocolate
Preparation
- Wash and cut the strawberries, first in half lengthwise and then by cutting each half into several pieces, to get pieces that are not too large but still keep their shape after baking and do not completely fall apart with the heat.
- In a bowl, mix the dry ingredients: the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mash the bananas using the KitchenAid masher and add the eggs, oil, and 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.
- Add the white chocolate cut into small pieces (chocolate-chip size) and the strawberries, and mix well.
- Prepare the bowl (in my case the Le Creuset ceramic terrine of 32 cm), applying butter or release spray. Pour the mixture into the mold.
- Place the pan in the oven, preheated to 200 °C, and bake covered for 20 minutes at 200º C and then 15 minutes more at 180 °C.
Adélie white salad bowl, KitchenAid masher, WMF steel bowl and Nordic Ware measuring cups
Notes
- To bake the cake I used the terrine because, thanks to having a lid and being narrow, the heat penetrates the batter quickly and it cooks fast. But you can use any tall rectangular mold.
- It's worth coating the strawberries in flour before adding them to the batter. Doing so will help keep them from sinking to the bottom during baking and prevent 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 swap the white chocolate for dark and it will be delicious, with a more intense flavor and contrast.
- You can use chocolate chips, but remember that you can always use a bar of baking chocolate instead and chop it up, as I did. That way, you have a better sense of how much chocolate you're using and it works out more economically.
- If you want to vary the recipe, you can also simply use banana and dark chocolate; you'll see how delicious it turns out.
Comments
Claudia&Julia said:
Hola Jose,
En la receta indicamos que se prepara con levadura química de repostería (no levadura de panadero), por lo que es un bizcocho. Pero este en particular se denomina pan de plátano, porque suele hornearse en moldes rectangulares y estrechos, es más denso que un bizcocho tradicional y se suele traducir literalmente del inglés (banana bread).
¡Saludos!
Jose said:
¿Qué tipo de levadura usa?
Si es Impulsor, no es levadura, y entonces, no es un pan (los panes se hacen con levadura de panadero) sino un bizcocho.
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!