Banana bread and strawberry butter ran hand-in-hand with the $30 salad, at a restaurant we used to eat at in Florida. Of course, you know the drill if you have been a follower of my posts, either the restaurant doesn’t exit or it is out of my geographical location. In this case, it is both.
The banana bread would come out in the bread basket served with the menu. I’m not sure why they even bothered to serve yeast rolls. You could look across the restaurant tables and see lonely yeast rolls hanging out in those bread baskets. Obviously, the banana bread smeared with strawberry butter was the preferred choice.
I have two banana bread recipes, but I prefer this one to go with strawberry butter. The other banana bread recipe has a pretty strong banana and brown sugar flavor that seems to overpower the strawberry butter. It’s also almost too moist and dense for the addition of any butter. I say almost because folks still seem to butter it when I carry it somewhere
This recipe would be fine on its own, and the walnuts on the top of the loaf give it a great crunch. It has a mild banana flavor that compliments the strawberry butter, rather than overpower it. You really want to taste the fresh strawberries when you take the time to make strawberry butter.
Pulsing the strawberries in a food processor makes quick work of dicing the strawberries. Do not try to make the strawberry butter in a food processor. It will look weird, taste great but not something you would want to serve to guests. Yes, this is from personal experience. Occasionally “shortcuts” turn into way more work. Kind of like taking a back road make out of dirt and ruts to beat traffic, only to get a flat tire.
There are literally thousands of banana bread recipes out there and hundreds of strawberry butter recipes. Use any one you like. This recipe from The Food Addicts is the one I customized. Their site says it came from Starbucks, but I do not go to Starbucks for a variety of reasons, so I cannot confirm or deny the existence.
I’m not saying you have to eat this strawberry butter with banana bread. It is also good on bagels, warm rolls, or anywhere else you might want to use a sweetened butter.
Strawberry butter is one of those things that I have just made the same way as my honey butter. A little of this and a little of that. These proportions are just a starting point. Add more or less of any of the ingredients. It’s your kitchen.
Ripened bananas are not required for banana bread. I don’t always have overripe bananas in the house, so I make this with yellow bananas with minimal brown spots. I have even used bananas I picked in the store on the same day. I just mash them up and use them. A fork, a potato masher, or hands will work just fine.
Preheat oven to 325 degrees F.
Spray bread pan with cooking spray. Line the long sides and bottom with a piece of wax paper or parchment paper. Spray paper with baking spray.
In a small bowl combine flour and baking soda. Set aside.
In a mixing bowl combine sugar and oil. Mix well.
Add the egg and mix until smooth.
Add the flour mixture, blend until flour in completely incorporated.
Add the bananas and sour cream. Mix until blended, but do not over mix.
Stir in walnuts, if using.
Pour batter into prepared pan.
Top with chopped walnuts if desired.
Bake in 325 degree F oven for 45 to 60 minutes. Time will depend on moisture content of bananas.
Bread is done when a toothpick inserted into the center of bread comes out clean or with a few crumbs.
Remove from oven when done.
Allow to cool at least five minutes before removing bread from pan.
Finely dice strawberries, or give them a few pulses through a food processor. Set aside.
In a mixing bowl, beat butter until light and fluffy.
Add 2 tablespoons of powdered sugar and beat until no lumps of sugar remain.
Add strawberries and mix well.
Taste and add more sugar or strawberries of necessary.
Other Baked Goods to Try: