Summer is on the horizon, so we’re making vacation plans and storing our warm-weather clothes. I’m very excited for it to get here. It’s got me thinking about all my favorite things about summer, and isn’t it shocking that most of them revolve around food!
Like eating sweet cherries on the beach. And putting berries in almost every dessert I make. Peaches – ‘nuff said! And grilling almost every night. Ice cold refreshing beverages. Lobster going on sale at my grocery store. Eating outside at restaurants in Manhattan. Lots of salads and seafood. And ice cream – lots and lots of ice cream, with some sorbet thrown in for good measure too.
Most ice cream I consume these days is homemade, but that wasn’t the case until a few years ago. I can’t remember my mom ever making ice cream, and I’m pretty sure we didn’t own an ice cream maker. Some good family friends did though, and they brought that thing out several times a summer. I loved it. Their machine was the older hand-cranked model, and it made the softest, most delicious ice cream.
I think there were several flavors in rotation (if I’m remembering correctly), but my favorite was always strawberry-banana. It’s such a great combo, but I don’t see it around the foodie webs much these days. Is it just done and overdone, or is it cliché at this point? I’m not sure.
I still love it, and while I’m on no mission to single-handedly revive it, I will make this one contribution to the wonderful flavor combination with this quick bread.
It was delicious and more cakey than bready. I found it on Joy the Baker, but couldn’t resist tweaking it quite a bit. It turned out to be lovely. Heads up – it’s best to let it cool for awhile. Matt and I decided we couldn’t wait, and the first two slices really fell apart on us. No matter, they didn’t taste any different!
Oh, and I was figuring I would freeze some of this bread, but I blinked and it was gone. So good! Enjoy!
Source: adapted from Joy the Baker
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 stick (8 tbs) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content)
3 medium overripe bananas, peeled and chunked
1 cup diced strawberries plus enough thinly sliced strawberry to cover the top of the banana bread in a single layer (I used 7 small and medium strawberries)
Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. Set aside
In a medium bowl, cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, yogurt, and banana until well incorporated.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.
Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.