Banana bread is a workhorse, no-fail recipe! There are days when I like it plain, as is, and there are days when I add whatever seasonal fruits I can find. But there’s one thing that’s always a priority- it must always feel rustic and homely!
Let’s face it- we always tend to have some bananas lying on the counter, begging to be eaten. It’s those, ripe to slightly overripe ones that we need to make an awesome banana bread. It’s a simple recipe that I’ve tried to make a tad bit healthier by adding some whole wheat flour and using canola oil instead of butter. If you can’t find canola, then sunflower oil is a good substitute. I’ve found that cardamom, when paired with strawberries, takes the flavours to another level, so that’s what I’ve added here instead of cinnamon.
Usually, you would add walnuts to banana bread, but with strawberries tucked into this loaf, and a mixture of flours, we really do risk too much happening here. Avoid nuts (sounds like a bit of life advise as well, right?).
I’ve used the KitchenAid Artisan Stand Mixer here to whisk the honey and oil, and then added the mashed bananas. The whisk attachment ensures that we don’t overmix the batter.
It’s a simple, add-dry-ingredients-to-wet recipe. And then fold in the chopped strawberries. Top it with some extra strawberries. The wait for this to bake is excruciating… your home will smell heavenly, but you have to wait until it’s baked!
Time taken: 1 hour and 15 minutes
– All-purpose flour: 1 cup
– Whole wheat flour: ¾ th cup
– Pinch of salt
– Baking powder: 1 teaspoon
– Baking soda: ¼ teaspoon
– Cardamom powder: ¼ teaspoon
– Extra virgin olive oil: 1/3 cup
– Honey: ½ cup
– Eggs lightly beaten: 2
– Vanilla extract: 1 teaspoon
– Bananas (peeled and mashed): 2
– Strawberries (chopped): ¼ cup
– 3 to 4 strawberries, halved (for topping the cake)
– Caster sugar for sprinkling
– Pre heat the oven to 170 degrees Celsius
– In a medium bowl, whisk together the 2 flours, baking powder, soda, salt and cardamom and set aside. Grease a 9”x5” loaf pan with oil or butter and set aside.
– In the bowl of the KitchenAid Artisan Stand Mixer, use the whisk attachment to whisk together the oil and honey. Add the beaten eggs and vanilla and whisk to combine. Add the mashed bananas and whisk.
– Fold in the flour in 2 batches. Then fold in the chopped strawberries. Pour batter into prepared cake pan and top with the halved strawberries.
– Sprinkle a bit of caster sugar on each berry and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean. Allow the pan to cool on a wire rack for 15 minutes before inverting it out of the pan.
– Allow the pan to cool on a wire rack for 15 minutes before inverting it out of the pan.