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Banana Strawberry Bread

This banana bread combines the tang of fermented dairy with sweet ripe bananas for a moist, satisfying loaf. Made with a blend of all-purpose and almond flours and just the right amount of sweetness, it's perfect for breakfast or an afternoon treat. The optional strawberry topping adds a delightful fruity contrast that evokes nostalgic ice cream flavors.
Prep Time10 minutes
Total Time1 hour
Course: Dessert, Snack, Sweet
Cuisine: Vegetarian
Diet: Vegetarian
Keyword: Bread, sweet
Servings: 1 loaf
Author: Shelly

Equipment

  • 1 loaf pan
  • baking paper

Ingredients

  • 2 ripe bananas - mashed
  • ½ cup cane sugar*
  • ¾ teaspoon salt
  • ½ cup kefir - buttermilk or yogurt
  • ¼ cup ghee or butter - melted
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • 5 large strawberries - sliced - optional

Instructions

  • Preheat the oven to 350°F. Grease a loaf pan and line it with baking paper.
  • Put the bananas, sugar, kefir, ghee and vanilla extract in a medium bowl and whisk to combine.
  • Add the eggs and whisk. Add dry ingredients and whisk until the batter is smooth.
  • Pour the batter into the lined pan. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let it cool down before slicing it.

Notes

*If you like your cakes on the sweeter side, add 1/4  - ½ cup sugar.