Strawberry-Banana Bread
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Casserole Queens
Our moms are both great bakers who make amazing banana bread. This is our update, with strawberries added to brighten the flavor and in a larger size to feed a crowd." — Crystal and Sandy
Ingredients
1 c. vegetable oil
3 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. freshly grated or ground nutmeg
1/2 tsp. kosher salt
4 large eggs
1 1/2 c. granulated sugar
1 tbsp. pure vanilla extract
1 tbsp. grated lemon zest
2 large ripe bananas
1 lb. strawberries
1 1/2 c. walnuts
1 c. confectioners' sugar
2 tbsp. fresh lemon juice
Instructions
Heat oven to 350 degrees F. Oil and flour a 9- by 13-inch casserole dish. In a large bowl, whisk together flour, cinnamon, baking soda, nutmeg, and salt.
In a medium bowl, lightly beat eggs. Add granulated sugar, oil, vanilla, and lemon zest and whisk to combine. Mash bananas (you should get about 1 cup) and stir into egg mixture. Add egg mixture to flour mixture and mix just until incorporated. Fold in strawberries and walnuts.
Transfer batter to prepared dish and bake until a wooden pick inserted into center comes out clean, 45 to 50 minutes. Transfer to a cooling rack and let cool for 5 minutes.
Meanwhile, in a medium bowl, whisk together confectioners' sugar and lemon juice until smooth. Spread icing over warm cake, then let cool completely.
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