Ingredients:

  • 10 oz Strawberries, hulled and quartered
  • 4 large Overripe Bananas
  • 1 Tbsp Granulated Sugar (for roasting)
  • 1 tsp Vanilla Extract (for roasting)
  • 1 stick (8 Tbsp) Unsalted Butter (113 g)
  • ¾ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • ½ cup Greek Yogurt (or Buttermilk)
  • 1 ¾ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • ½ tsp Fine Sea Salt
  • OPTIONAL GLAZE: ½ cup Powdered Sugar, sifted
  • OPTIONAL GLAZE: 2 Tbsp Milk (or Cream)
  • OPTIONAL GLAZE: ¼ tsp Vanilla Extract

Instructions:

  1. Preheat the oven to 375°F (190°C). Toss the quartered strawberries and peeled bananas with 1 Tbsp sugar and 1 tsp vanilla extract on a parchment-lined baking sheet. Roast for 18–20 minutes, or until the strawberries are softened and the bananas are starting to caramelize around the edges.
  2. Remove the fruit from the oven. Allow it to cool for 10 minutes. Gently mash the roasted bananas and stir to combine with the strawberries. Set the mixture aside completely to cool down (about 20 minutes).
  3. Brown the Butter: Melt the 8 Tbsp butter in a saucepan over medium heat. Continue heating and stirring until the foam subsides and brown specks appear at the bottom, releasing a nutty aroma. Immediately pour the brown butter, leaving any dark solids behind, into the mixing bowl and let it cool for 5 minutes.
  4. Cream Wet Ingredients: Add the brown sugar and granulated sugar to the cooled brown butter. Beat until smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the Greek yogurt until just combined.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
  6. Combine Batter: Add the dry ingredients to the wet ingredients and mix on low speed (or with a wooden spoon) until just combined. Stop immediately when no streaks of flour remain; do not overmix.
  7. Fold in Fruit: Gently fold the cooled, mashed roasted fruit mixture into the batter using a rubber spatula.
  8. Bake: Pour the batter into the prepared 9x5 inch loaf pan. Bake at 375°F (190°C) for 10 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 50–60 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool: Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  10. Glaze (Optional): Whisk together the powdered sugar, vanilla, and 1 Tbsp of milk until smooth. Add remaining milk gradually until you reach a drizzle consistency. Drizzle the glaze generously over the cooled loaf and allow it to set before slicing.