Pink Banana Bread
Brighten up your baking routine with this indulgent and visually stunning Pink Banana Bread! This vibrant twist on a classic recipe combines the natural sweetness of ripe bananas with the fruity burst of freeze-dried strawberries, creating a rosy-hued loaf that's as delightful to look at as it is to eat. The powdered strawberries are seamlessly blended into the batter, infusing every bite with a unique tangy sweetness while keeping the bread moist and tender. Perfect for breakfast, brunch, or as an eye-catching dessert, this easy-to-make recipe requires just 15 minutes of prep time and is ready to impress in just over an hour. Whether you're looking for a fun way to use overripe bananas or a creative treat to wow your guests, this Pink Banana Bread is sure to steal the show!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups freeze-dried strawberries
- 2 tablespoons whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, melted butter, egg, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Place the freeze-dried strawberries in a food processor or blender. Pulse until they form a fine powder. Add the powdered strawberries to the dry ingredients and whisk to combine.
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Do not overmix.
Stir in the milk to create a smooth batter. This will help keep the bread moist.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Slice, serve, and enjoy your vibrant and delicious Pink Banana Bread!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 279 mg | 6% | |
*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.
