Strawberry Shortcake Banana Bread

Banana bread is a classic dessert that everyone loves. So today we're sharing a little different version that you'll love just as much!

Recipe by Mimi Council.

Strawberry Shortcake Banana Bread
 Makes 1-pound loaf
 
 Batter
 1/2 cup (113 grams) organic salted butter, softened
 113 grams (1/2 cup) organic packed dark brown sugar
 57 grams (1/4 cup) organic cane sugar
 1 teaspoon organic vanilla extract
 2 organic large ripe bananas
 2 organic large eggs, room temperature
 3/4 cup organic heavy whipping cream, room temperature
 170 grams (1 cup plus 3 tablespoons) all natural cake flour
 3/4 teaspoon baking powder
 1/2 teaspoon organic cinnamon
 1/2 teaspoon fine sea salt

1 ounce organic freeze dried strawberries

Glaze

142 grams (1 cup) organic powdered sugar, sifted

2 tablespoons organic milk
 
 Method Preheat the oven to 350°F. Line a 8 1/2 x 4 1/2-inch loaf pan (1 pound loaf pan) with parchment paper, letting it fold over the sides for easier removal.
 
 To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, dark brown sugar, bananas and vanilla extract. Add the eggs and cream and mix on low until combined.
 
 Add cake flour, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter. Fold in the freeze dried strawberries.
 
 Grease the bottom and sides of a 8 1/2 x 4 1/2-inch (1 pound) loaf pan. Pour the batter into the loaf pan and spread out evenly.

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.

To make the glaze: In a medium bowl, whisk together the powdered sugar and milk until you have a smooth glaze. Drizzle over the top of the loaf.

 Store in an airtight container for up to 7 days.
 

Gluten Free - Replace the cake flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.
 
 High Altitude – Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.
 
 Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!