Banana + Strawberry Bread


“As long as you know how to bake…life is sure to be sweet!”

Here’s a little bit of a twist on classic banana nut bread. It’s summer so we’re lucky to have lots of strawberries! Why not add them to the banana bread and make your sweet treat a little sweeter?! This banana strawberry bread is super moist and the perfect breakfast treat or easy dessert.


Banana + Strawberry bread

4 bananas

5 large strawberries

1 1/2 cups flour

3/4 cup sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 cup butter

1 egg

1 tsp vanilla


Preheat oven to 350 F. Mash the bananas in a bowl and set aside. Dice up the strawberries into little squares.  Melt the butter in the microwave. In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Combine the bananas, melted butter, whisked egg, and vanilla – mix well. Add the dry ingredients to the wet ingredients until just combined, then mix in the strawberries.

Butter your loaf pan and pour the batter in. Slice the last banana lengthwise and lay both sides on top of the batter. Sprinkle the banana with a little extra sugar. Place in the oven for 60-70 minutes.





Summertime Strawberry upside-down cake


“Happiness is…Strawberries”

Yum…who doesn’t love a great strawberry?! Makes it feel like summer already! This strawberry upside-down cake is everything you want it to be – moist, rich, and strawberry flavored. Enjoy!

Upside down cake

1/2 cup unsalted butter

1/2 cup dark brown sugar

1 box of fresh strawberries

a handful of fresh blueberries

2 1/4 cups flour

2 tsp baking powder

pinch of salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 cup butter

1 1/4 cup sugar

3 eggs

1 cup of sour cream

1/4 cup lemon juice


Spray 9.5 inch springform pan with non-stick cooking spray. Cut the strawberries length wise and place them in a circular pattern in the pan from inside out.

Take the 1/2 cup butter and 1/2 cup brown sugar and stir in a saucepan until melted. Stir until well combined and beginning to bubble. Take glaze off heat and let cool 1-2 minutes. Pour glaze over the strawberries.

Preheat oven to 350 degrees. Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.

In a stand mixer, mix together butter and sugar until smooth. Add eggs and mix again. Add sour cream and lemon juice until combined.

Add dry ingredients in three parts. Once mixed in, fold in floured chunks of strawberries and fresh, as well as floured blueberries. Pour mixture into pan.

Bake for 45-50 minutes until a toothpick inserted into the middle comes out clean.

Remove from the oven and let the cake cool for 10-11 minutes. Remove sides of springform pan, and then turn the cake upside down. You can garnish with fresh strawberries, and serve!