The east coast spring is so fickle. One minute, it’s 80 degrees and you’re shuffling to find your summer clothes, and then a day later, the temperature plummets, the winds howl, and it’s pouring rain. That’s the kind of day it was today – chilly, wet, and gray. But it was totally OK with me. I turned on my oven, brewed some tea, and made this spring-inspired strawberry banana bread. It’s a variation on my favorite banana bread recipe, and took to the strawberries beautifully. I played around with the texture a bit and added whole wheat and quinoa flours for a more protein, fiber, and whole grain goodness. The banana bread came out with a crisp, golden exterior and a perfectly light and buttery, strawberry-studded crumb. Spring eating just got awesome.
Whole Wheat Quinoa Strawberry Banana Bread (adapted from this Brooklyn Supper recipe, via Cooks Illustrated)
makes one loaf
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup quinoa flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
1/4 cup plain, whole milk yogurt, room temperature
2 room temperature eggs
2 1/2 ripe bananas, lightly mashed
1 teaspoon vanilla extract
1 cup strawberries, hulled and sliced
Preheat the oven to 350 degrees. Grease a standard loaf ban (9 x 5 x 3 inches) and set aside.
In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.
Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven – check bread towards the end and tent edges with foil if needed.
Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.