Hola! It's summer! And before posting the final post of the japan adventure, I'm sharing with you a twist on one of my recipes that's perfect for warmer days.
This idea came to me on a specially sunny day where we had been invited to join some friends for snacks and movies. I wanted to bake something, but I had a bit less than 2 hours and I knew I wanted something chilled, creamy and fruity. So I just made a fruit version of the banana bread recipe I already shared with you guys, and it was a hit! I made a smaller loaf to better accommodate the fillings, I'll list the reduced ingredients but if you want to check the detailed explanation of the banana bread (which is pretty easy), you can check it on the original post.
And as an extra tip, if you want extra juicy strawberries without adding too much sugar to them, I recommend using frozen berries. If you are like myself and don't really like the quality of store bought frozen fruit, you should buy fresh in the market, wash it, chop it, pat it dry with a paper towel and freeze it in a bag for future use. I just thawed one of my frozen strawberry bags and they were tender and juicy, perfect for cakes and pies!
STRAWBERRIES-N-CREAM BANANA BREAD
- 1 ripe banana
- 1 cup flour
- 1/2 cup sugar (I always use brown)
- 2 eggs
- 1 tsp baking powder
- 1/2 cup butter
- 1/2 cup whipping cream
- 1 tbsp powdered sugar
- 2/3 cup strawberries
- Preheat your oven to 350°F (180°C)
- Sprinkle a teaspoon of the sugar on top of the strawberries and let them sit while you bake the bread. If you use fresh strawberries, you can warm them up a bit in a saucepan, add a teaspoon of sugar and mash them a little bit until they release some juice. Remove them from the heat and let them sit until the bread is done.
- Bake the banana bread as instructed in the recipe. (Mash bananas, add wet ingredients, then dry ingredients; mix well. Bake for 40-50 min until golden brown)
- Let the bread cool completely.
- In a mixing bowl add your whipping cream and a tablespoon of powdered sugar, then whip until thick and creamy.
- Once the bread is cool, carefully cut it in half with a knife.
- Place the bottom part back in the loaf pan, spread most of the strawberries on top and add some of the juice slowly until it is absorbed by the bread. Spread most of the whipped cream on top and cover with the top half of the bread.
- Add remaining whipped cream and strawberries on top as a yummy decoration.
- Let it sit in the fridge until ready to eat, then enjoy!
The banana bread goes so well with the strawberries and cream! You can even drizzle some chocolate on top to make it more like a banana split. And if you don't want to use your oven during the warm day, you can bake the bread the night before and just whip the cream and add the berries the next day!
Hope you guys get to try it!