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Curtis Stone's Strawberry Banana Bread
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Indulge in a delicious twist on classic banana bread with a spring-inspired strawberry version, perfect with a generous dollop of crème fraîche.
Ingredients:
  • Non-stick cooking spray
  • 250g plain flour
  • 2.50 gm bicarbonate of soda
  • 1.20 gm salt
  • 1/2 tsp freshly grated nutmeg
  • 0.63 gm ground cinnamon
  • 275g caster sugar
  • 2 extra-large (about 59g each) Free Range eggs
  • 4.40 gm pure vanilla extract
  • 125ml canola oil
  • 40.00 ml plain whole-milk yoghurt
  • 360g banana
  • 150g walnut
  • 90g strawberry
  • 6 small strawberries, halved
  • Crème fraîche, to serve
  • Fresh strawberry jam, to serve
Instructions:
  • Preheat your oven to 160°C (140°C fan forced) and place the rack in the center. Prepare a 7cm-deep, 22cm x 12cm loaf pan by spraying it with non-stick cooking spray and lining it with baking paper, making sure it extends over the two long sides.
  • In a medium bowl, whisk together flour, bicarbonate of soda, salt, nutmeg, and cinnamon until well combined.
  • Using a large bowl and an electric mixer on medium-high speed, beat together 1¼ cups (275g) sugar, eggs, and vanilla for 8 minutes or until pale and thick. Slowly add in oil, then mix in yogurt. Reduce speed to low and incorporate bananas, followed by the flour mixture until just blended. Fold in walnuts.
  • Gently incorporate strawberries with a large flexible spatula. Transfer batter into loaf pan, then decorate with halved strawberries and a tablespoon of sugar on top.
  • Bake for 1 1/2 hours until the top is golden brown and a wooden toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan on a cake rack for 10 minutes.
  • Transfer the banana bread from the pan to a cooling rack and gently remove the paper from underneath. Enjoy warm slices with a dollop of crème fraîche and a spoonful of jam.

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