Strawberry-Brown Butter Banana Bread

strawberry-brown butter banana bread Breakfast
Strawberry-Brown Butter Banana Bread
  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 1

Classic banana bread is given a sweet and filling makeover courtesy of fresh strawberry slices. MORE+ LESS-

Stephanie Wise
Updated June 6, 2012
Gold Medal Flour
Make with
Gold Medal Flour


cup unsalted butter
1 1/4
cups sugar
1 1/2
cups mashed very ripe bananas (about 3 medium)
cup buttermilk
teaspoon vanilla
2 1/2
cups Gold Medal™ all-purpose unbleached flour
teaspoon baking soda
teaspoon salt
cup sliced strawberries


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  • 1
    Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
  • 2
    In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
  • 3
    In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
  • 4
    Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
  • 5
    Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
  • 6
    Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

Expert Tips

  • Add 1/2 cup chopped pecans or walnuts to batter for extra crunch.
  • Don’t have buttermilk? Mix 1 1/2 teaspoons lemon juice with regular milk to make 1/2 cup to achieve the same tangy flavor of real buttermilk.

Nutrition Information

No nutrition information available for this recipe

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