Submitted by Eileen Hundt
 

This wonderful, and easy-to-make, variation on banana bread will spark up any brunch or serve it as a simple and light dessert.  

• 1/2 C. unsalted butter, softened
• 1 C. sugar
• 2 eggs
• 1 C. mashed bananas (about 3 medium sized bananas)
• 4 Tbsp. buttermilk
• 1/2 tsp. vanilla
• 1-3/4 C. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 1 C. diced strawberries, plus 2 whole strawberries thinly sliced for the top
   

Preheat oven to 350 degrees. Grease and flour 1 large loaf pan or 4 small. You can also make banana muffins with this recipe. Cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed. Add in the flour, baking powder, salt, and soda. Mix until well combined. Gently fold in diced strawberries. Divide batter into greased and floured pans and top with thinly sliced strawberries.  

Bake for 50-55 minutes or until a toothpick inserted in center comes out clean. Let bread cool on a wire rack for 15 minutes. Loosen with a knife and carefully remove from pan. Cool completely on rack. Slice and serve once cooled.