I don’t consider myself much of a baker, but as soon as someone finds out I like to cook, they assume I can whip up a batch of chocolate soufflés like I’m the spawn of Julia Child. Because of this preconceived notion, I’ve been working on my baking skills, and I must say, I’m getting pretty damn good.
The other day, I ran across a bushel of neglected bananas at my boyfriend’s and went into a banana bread-making frenzy. I tested a variety of recipes, and this was hands down the best. It tastes as if a pound cake, a loaf of banana bread, and a strawberry shortcake had a ménage à trois and gave birth to the most sinfully sweet dessert/bread you’ve ever laid eyes on.
The cream cheese is definitely a game changer. It gives the bread a dense, moist texture while adding a creamy richness to it. The tart strawberries balance out the richness and give the bread a bright pop of color. Sexy and sweet.
I let the bread rest overnight before cutting into it, which really helped keep it moist and soft. I cut out half a cup of flour from the original recipe (originally 3 cups) because the dough seemed a little too dry. I was surprised it turned out so well because I always try to manipulate dessert recipes thinking I know what I’m doing and it usually ends up being a fiasco. But, hey—look at me now! Ms. Betty Crocker.
Shout out to my boyfriend for the beautiful photography, and for patiently waiting until after the photoshoot to try the bread—can’t say the same for myself!
- 2 large bananas, mashed
- 2 cups fresh strawberries, chopped
- 3/4 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 eggs
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350 degrees. Grease two loaf pans with non-stick baking spray.
Mash bananas with a fork and set aside. Roughly chop strawberries and set aside.
With an electric mixer, cream the butter, sugar, and cream cheese together in a large bowl. Add eggs and vanilla and mix. Add mashed bananas and mix again.
In a separate bowl, whisk the flour, baking soda, baking powder, and salt together. Gradually add dry mixture to wet mixture while mixing on medium speed until completely incorporated.
Gently fold strawberries into batter with a spatula.
Divide batter evenly between the two pans and bake for 45-60 mins or until toothpick comes out clean from the center.
Lest rest 30 mins to overnight before slicing.