Ingredients:

  • 1 pint (350 g) Strawberries, hulled and sliced thickly
  • 1 Tablespoon (15 g) Granulated Sugar (for strawberries)
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 8 Tablespoons (113 g) Unsalted Butter (1 stick)
  • 1 ¾ cups (210 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Ground Cinnamon
  • ½ teaspoon (3 g) Salt (Fine Sea Salt)
  • ½ cup (110 g) Packed Light Brown Sugar
  • ¼ cup (50 g) Granulated Sugar
  • 2 large Large Eggs, lightly beaten
  • 1 teaspoon (5 ml) Vanilla Extract
  • 3–4 medium (350 g) Very Ripe Bananas, mashed (approx. 1 ½ cups puree)
  • ¼ cup (60 ml) Sour Cream or Full-Fat Greek Yogurt, at room temperature

Instructions:

  1. Prepare Oven and Pan: Preheat oven to 350°F / 175°C. Grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang 'sling'.
  2. Roast the Strawberries: Toss the sliced strawberries with 1 Tbsp sugar and lemon juice. Spread them in a single layer on a parchment-lined baking sheet. Roast for 15 minutes, or until softened and jammy. Set aside to cool completely, ensuring you drain any excess liquid before use.
  3. Brown the Butter: Melt the butter in a small saucepan over medium heat. Continue heating, swirling occasionally, until golden-brown milk solids form at the bottom, smelling nutty. Pour the brown butter (including the browned bits) into a heatproof bowl and allow it to cool slightly to lukewarm.
  4. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.
  6. Add Eggs and Flavor: Whisk in the lightly beaten eggs, vanilla extract, mashed bananas, and sour cream/yogurt until just incorporated.
  7. Bring Together: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together gently until just combined. Stop mixing as soon as no pockets of dry flour remain.
  8. Fold in Strawberries: Gently fold in the cooled, roasted, and drained strawberries.
  9. Bake: Scrape the batter into the prepared loaf pan. Bake for 60–70 minutes, or until a long wooden skewer inserted into the center comes out with moist crumbs attached.
  10. Cooling: Let the bread cool in the pan for 15 minutes before using the parchment sling to transfer it to a wire rack. Cool for at least another 20 minutes before slicing.