Strawberry Banana Bread

The classic pairing of strawberry and banana shines bright in this tasty quick bread from chef/partner Justin Chapple. It’s important to note that the ripest bananas are the best ones to use for this recipe, as they ensure a robust flavor and smooth batter. Bake it in the Heritage Loaf Pan to ensure a moist center and crispy crust.

4 ounces salted butter, at room temperature, plus more for greasing

2 cups all purpose flour, plus more for dusting

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

3/4 teaspoon kosher salt

Zest from 1 large lemon

8 ounces strawberries, hulled and sliced

3/4 cup packed dark brown sugar

1/3 cup sour cream, room temperature

2 large eggs, room temperature

1 tablespoon pure vanilla extract

1 1/4 cups mashed very ripe bananas

1 medium banana, peeled and split lengthwise

Flaky sea salt

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then dust with flour. In a medium bowl, whisk the 2 cups flour with the ginger, cinnamon, baking soda, salt, and lemon zest. Add three-fourths of the sliced strawberries and toss to coat.

Using an electric stand mixer fitted with a paddle attachment (or electric hand mixer), beat the 4 ounces of butter with the brown sugar and sour cream on medium-high speed until very creamy and light in color, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and mashed bananas until just incorporated. Add the dry ingredients and, using a silicone spatula, fold until thoroughly blended.

Scrape the batter into the prepared loaf pan and smooth the top. Put the split banana cut-side up on the batter, then arrange the remaining one-fourth of the strawberries around it, gently pressing them into the batter. Sprinkle with flaky sea salt.

Place loaf pan in preheated oven and bake for about 90 minutes, until browned on top and a toothpick inserted in the center comes out clean (alternatively, you know the cake is done when an instant-read thermometer inserted in the center registers 200 to 205°F). Let cool on a rack for 1 hour, then remove bread from the pan and let cool completely before serving.