EASY STRAWBERRY BANANA BREAD
Equipment
- loaf tin
Ingredients
- 1 ¼ cups self raising flour
- 2 eggs
- ¾ cup caster sugar
- ⅓ cup vegetable oil
- ¼ cup sour cream You can substitute this for greek yoghurt too
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 2 mashed bananas
- 1 punnet fresh strawberries approx 1 cup quartered and tossed in 2 tablespoons flour
- 3 tablespoons plain flour for strawberries
Instructions
- Preheat the oven to 170°c fan forced and line a loaf tin with baking paper.
- In a large bowl, mix all of the ingredients together except the strawberries.
- In a separate bowl, coat the cut strawberries in 2 tablespoons of flour. This will help them bake correctly and take out the liquid when baking.
- Add the flour coated strawberries to the mix and gently fold them into the batter. Don’t overmix, or the strawberries will break up.
- Pour the batter into the bread loaf tin and bake in the oven for 50-60 minutes until the top is golden and a toothpick comes out of the centre clean.
- Allow the bread to cool on a rack for 15 minutes before slicing.
Notes
Storage: this will last in the fridge for 3 days or frozen in the freezer for up to 3 months.
Nutrition
Calories: 271kcalCarbohydrates: 53gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 127mgPotassium: 225mgFiber: 2gSugar: 30gVitamin A: 88IUVitamin C: 4mgCalcium: 56mgIron: 1mg
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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