Recipe adapted from Martha Stewart’s Banana Bread, I’ve been using this recipe for close to 20 years with a few variations depending on the type of fruit I use. Strawberries are at it’s peak right now so grab some before they’re all gone! Puree strawberries and then reduce in a pan by half on low heat for about 3-4 hours. It takes a while but well worth the effort. I made my puree the night before because you have to let it cool completely before using it in this recipe.
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup pureed and reduced strawberries
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees. Cream butter and sugar in an electric mixer. Add eggs and beat to incorporate.
- In a separate bowl, combine flour, baking soda, and salt and then pour into butter mixture slowly or you’ll get cloud of powder in the air.
- Add sour cream, strawberry puree and vanilla and beat to incorporate
- Grease and bake in a 9 x 5 x 3 inch pan or line muffin cups into a muffin pan. Bake in bread pan for 1 hour and 10 minutes or until the toothpick taste comes out clean. If baking muffins, bake for 15-18 minutes until the toothpick comes out clean.
Tip: try making a large batch of the strawberry puree and freeze for other uses, smoothies, cakes, maple syrup.