Roasted Strawberry Banana Bread

Classic banana bread gets a major upgrade with the addition of roasted strawberries! Swirled throughout the batter, the strawberries create sweet, jam-like pockets throughout the loaf that'll always keep you going back for another bite!

You'll find the recipe for roasted strawberries first followed by the banana bread in case you're just interested in making them. Side note, they're amazing over ice cream, swirled into yogurt, and in a cocktail! 

The best tip I can share is that I usually make an extra batch of roasted strawberries because they're just that good! Don't be surprised if you find yourself polishing them off before they ever make it into the bread!

Vanilla Bean Roasted Strawberries

Ingredients:

• 1lb strawberries
• 1/4 cup sugar
• 1/2 vanilla bean or 1 teaspoon vanilla bean paste

Instructions:

1. Preheat oven to 425 degrees.
2. Wash, hull and cut strawberries in half. If strawberries are really big you can quarter them. You just want them all to be approx. the same size.
3. Toss strawberries with sugar. Scrape vanilla bean and add to the mix.
4. Spread evenly on a parchment lined sheet pan seed side up. Tuck vanilla bean under the strawberries.
5. Roast strawberries 15-18 minutes, rotating pan about 10 minutes through.
6. Allow to cool completely. Transfer cooled strawberries to jar and refrigerate.

Roasted Strawberry Banana Bread

Ingredients:

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 Tablespoon bourbon, optional
• 1/2 cup sour cream - can substitute plain Greek yogurt
• 1 cup mashed bananas (this takes 2-3 bananas depending on size)
• 2 cups all purpose flour
• 2 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup vanilla roasted strawberries (one batch yields 3/4 cup)
• 2 fresh strawberries to slice for the top

Instructions:

1. Prepare one batch Vanilla Roasted Strawberries. Set aside to cool.
2. Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray.
3. Whisk oil, eggs and sugar together.
4. Whisk in vanilla, bourbon and sour cream.
5. Stir in mashed bananas.
6. Sift flour, cinnamon, salt, and baking soda.
7. Add dries, and mix until combined.
8. Pour half the batter into the prepared loaf pan.
9. Spoon 1/2 cup of roasted strawberries on top of batter. Make sure to spread them out and not clump them all together.
10. Pour remaining batter in pan and spoon remainder of roasted strawberries on batter and gently press down just so some are slightly peeking out.
11. Slice up 1-2 fresh strawberries very thin and scatter on top of batter.
12. Bake at 350 degrees for 60-70 minutes. Toothpick inserted in center should come out clean.

Notes:

Please note to only fill the loaf pan 3/4 of the way. If you have extra batter, just bake off a few muffins. This recipe filled my loaf pan perfectly, but loaf pans vary slightly in size and I want you to be aware.

I use a light colored loaf pan and this bakes beautifully at 350 degrees. If you are using a very dark colored pan, you may want to lower the bake temp to 325 degrees.