Banana bread with roasted strawberry butter makes a delicious breakfast or afternoon snack. Warning–the butter is addictive!
I’d initially meant to make brown butter banana bread to go with this roasted strawberry butter, but couldn’t get the bread quite right and also couldn’t wait to share this roasted strawberry butter “recipe.” (I have to use quotation marks because it’s barely a recipe at all—it’s that simple.)
So we’re eating regular old banana bread with our butter today. And that’s just fine ‘cause the butter is the real star of the show.
It should be noted that in my life, butter is always the star of the show; bread is just the vehicle by which I get my butter fix. (Although I’ve been known to eat butter plain when I feel I should avoid the extra carbs.)
My grandparents took my sister and me every year and we’d come home with flats upon flats of gorgeous (teeny-tiny and oh-so delicate) Oregon strawberries.
Looking back, I think my grandpa must have bought most of those berries pre-picked because I don’t think we could have picked every single one, but in my memory we were responsible for all of them.
When I say we had flats upon flats I’m not joking—we always had enough to last our family of six fruit-lovers ALL year long.
I have yet to meet a fruit I don’t love, but berries hold a special place in my heart because of those berry-picking excursions. So this roasted strawberry butter reminds me of childhood in the best possible way.
It tastes like sweet butter with little bursts of roasted berry flavor. And roasted strawberries taste like sunshine. So this butter tastes like sunshine, too. Which is great because San Diego has been getting May grey-ed on in a big way lately. I will most definitely NOT miss this aspect of soCal weather.
If you’re looking for a little sunshine in your life, too, be sure to try this roasted strawberry butter. Paired with a thick slab of banana bread, it’s pure bliss.
Banana bread with roasted strawberry butter makes a delicious breakfast or afternoon snack.
- 1 cup sliced hulled strawberries
- 1 1/2 teaspoons canola oil
- 6 tablespoons unsalted butter at room temperature
- 1 tablespoon honey
- 1/4 teaspoon salt or more
- 8 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed very ripe banana from 2 to 3 bananas
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts optional
Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper.
Toss the berries and canola oil together in a small mixing bowl. Arrange the berries in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, flipping berries once. The berries are done when their juices are thickened on the parchment. Transfer berries to a small mixing bowl to cool completely before proceeding—avoid transferring any berry bits that are scorched.
Once berries are cool, combine the berries, butter, honey, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined. Taste and add additional salt if desired. Wrap the butter tightly in foil and shape into a log. Refrigerate until ready to use.
Preheat oven to 350 degrees. Generously spray an 9- by 5-inch loaf pan with cooking spray and set aside.
Place the butter and sugar in a medium mixing bowl. Cream together with an electric mixer set to medium speed until well combined. Add the eggs, mashed banana, sour cream, and vanilla and mix to combine.
Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a small bowl. Gradually mix dry ingredients into wet ingredients until flour is just incorporated. Fold in walnuts.
Pour batter into prepared pan and smooth the top. Bake 48 to 52 minutes, until the top of the bread springs back when gently touched. If bread doesn’t seem quite done after 52 minutes, turn oven temperature to 325 a bake a few minutes more.
Allow to cool in the pan for 20 minutes, then remove to a wire rack. Serve with roasted strawberry butter.
Bread adapted from A Passion for Baking–this is one of my favorite cookbooks; if you love to bake be sure to check it out!