Banana Bread with Strawberry Compote
Elevate your banana bread game with this irresistibly moist Banana Bread with Strawberry Compote! Infused with the natural sweetness of ripe bananas and a hint of vanilla, this classic loaf is perfectly complemented by a luscious homemade strawberry compote. The bread’s tender crumb pairs beautifully with the tangy, syrupy strawberries, creating a delightful balance of flavors and textures. Ready in just 15 minutes of hands-on prep time, this recipe is as easy as it is delicious, making it a go-to treat for breakfast, brunch, or dessert. Serve it warm or at room temperature with a generous spoonful of compote for an indulgent twist on a timeless favorite.
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 150 grams Granulated sugar
- 75 grams Unsalted butter, melted
- 2 pieces Eggs
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 250 grams Fresh strawberries, trimmed and halved
- 50 grams Granulated sugar (for compote)
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the granulated sugar and melted butter to the mashed bananas and mix until combined.
Whisk in the eggs and vanilla extract until the mixture is smooth and fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the banana bread is baking, prepare the strawberry compote. In a medium saucepan, combine the halved strawberries, granulated sugar, lemon juice, and water.
Cook the mixture over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 10-12 minutes.
Remove the compote from heat and let it cool to room temperature.
Slice the banana bread and serve it warm or at room temperature, topped with a spoonful of the strawberry compote.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 32.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
