STRAWBERRY-BANANA BREAD
Bananas and strawberries play nicely together in this sweet and tart quick bread.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
- Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
- Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
BANANA STRAWBERRY MUFFINS
Healthier, fruity muffins... They're suitable for toddlers from 10 months on.
Provided by Dianashh
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
- Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
- Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 244.2 mg, Sugar 21.2 g
STRAWBERRY/BANANA NUT CAKE
My favorite homemade ice cream is strawberry/banana. This past weekend, I had a strawberry cake mix, a can of strawberry icing, a ripe banana, and some nuts in my kitchen and I thought, "why not". I topped this bundt cake with a powdered sugar lemon glaze, but I also want to try it with a cream cheese icing.
Provided by Paula S.
Categories Cakes
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. To cake mix, add the eggs, oil, icing, sour cream, water, nuts and bananas. Stir until well blended and smooth.
- 2. Prepare a bundt pan, add batter, and bake in a 350 degree oven for 45-50 minutes. (Until cake is pulling away from the sides of the pan.)
- 3. Let sit for 5 minutes and then turn out onto cake plate and let it cool. To the powdered sugar, stir in enough lemon juice to make a glaze and drizzle over the cake.
- 4. OPTIONAL: Instead of doing a lemon glaze, ice the cake with your favorite cream cheese/powdered sugar frosting.
STRAWBERRY BANANA SPLIT CAKE
This scrumptious is so easy to make but so impressive to serve. I've used the recipe for potlucks, showers and birthdays.-Joan Pacey, Ennismore, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Nutrition Facts : Calories 481 calories, Fat 33g fat (16g saturated fat), Cholesterol 76mg cholesterol, Sodium 205mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY-BANANA NUT BREAD
Recipe came from North Carolina Our State Magazine. The original recipe doesn't have bananas as an ingredient but I added it for more moist texture. I don't use big loaf pans but mini loaf pans and muffin pans. This is a big hit at the office.
Provided by Jaye Anna
Categories Quick Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven: 350°F.
- Combine dry ingredients.
- Add eggs, oil, strawberries, bananas, and pecans.
- Stir just until all ingredients are moistened.
- Spoon batter into two well greased loaf pans.
- Bake for 60-70 minutes until cake tests done.
- Cool in pans 5 minutes.
Nutrition Facts : Calories 1651, Fat 103.3, SaturatedFat 13.1, Cholesterol 186, Sodium 970.8, Carbohydrate 174.3, Fiber 9.6, Sugar 112.6, Protein 17.7
STRAWBERRY BANANA BREAD WITH NUTS
I had some bananas that were overly ripe and some strawberries that were also on the ripe side. Since I was making banana-nut bread, I decided to add the strawberries to the batter. Perfect combination.
Provided by Yoly
Categories Banana Bread
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
- Sift flour, baking soda, cinnamon, and salt together into a bowl.
- Cream sugar and butter together in a large bowl. Mix in sour cream, eggs, and vanilla. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries and nuts. Pour into the prepared pan and set on the lined baking sheet.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 52 g, Cholesterol 69.2 mg, Fat 22.2 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 9.2 g, Sodium 249.1 mg
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- Blend cake mix, milk, pudding, oil and eggs in a large bowl until moistened. Beat with a mixer for approximately 2 minutes. Fold in bananas and strawberries. Pour into a sprayed bundt pan or cake pan of your choice. Cook in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted into cake come out clean. Let cool for 10 to 12 minutes. Turn onto a plate. Add frosting.
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