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CSA eats! Buttermilk Banana Strawberry Bread

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unfortunately the link won’t link up directly to the recipe but if you scroll down the page you will find it! this blogger added strawberries to a banana buttermilk bread. I added even more strawberries than she did because well I have a lot and it didn’t seem like there was enough! I also reduced the sugar.

Buttermilk Banana Strawberry Bread from Leenee’s Sweetest Delights who adapted it from two peas and their pod

1/2 cup unsalted butter, softened
1 cup granulated sugar (I reduced to 1/2 cup)
2 large eggs
1 cup mashed bananas (about 3 medium sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla paste or vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup diced strawberries, plus 2 whole srawberries thinly sliced for the top (I did about 2 cups)
Preheat oven to 350 degrees. Grease and flour 1 large loaf pan or 4 small loaf pans (I used 4 small loaf pans). You can also make banana muffins with this recipe, as well. Set pans aside.

In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

Add in the flour, baking powder, salt and soda. Mix until well combined. Gently fold in diced strawberries. Divide batter into greased and floured pans and top with thinly sliced strawberries. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.

Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Cool completely on rack. Slice and serve once cooled.


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