Strawberry Shortcake Banana Bread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Is it breakfast...or dessert? We think both.
Ingredients
- 1 c. butter, 1/2 cup melted and 1/2 cup softened, plus more for buttering pan
- 1 1/2 c. all-purpose flour, plus for flouring pan
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 c. sugar
- 1/4 c. buttermilk
- 1 tsp. vanilla extract
- 1 egg plus 1 egg yolk
- 1 c. sliced strawberries, plus more for serving
- 3 super ripe bananas, mashed
- Freshly whipped cream, for serving
Instructions
- Preheat oven to 350 degrees F and butter and flour a 9-x-5" loaf pan.
- In a large bowl, whisk together 1 cup flour, baking soda, and salt.
- In another large bowl, combine 3/4 cup sugar, 1/2 cup butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in strawberries and mashed bananas.
- Make crumb topping: Combine remaining 1/2 cup flour, remaining 1/4 cup sugar, remaining 1/2 cup butter, and a pinch of salt.
- Transfer batter to prepared baking dish and top with crumb topping. Bake until deeply golden and a toothpick comes out clean, about 60 minutes. Let cool at least 10 minutes before serving.
- To serve as a shortcake, stack banana bread with freshly whipped cream and strawberries.
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