Strawberry Shortcake Banana Bread

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 1/2 tsp vanilla extract
• 3 medium overripe bananas, mashed
• 1/4 cup (60g) plain full-fat Greek yogurt/sour cream, room temp
• 1 3/4 cups (220g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cornstarch (optional)
• 1/2 tsp cinnamon (optional)
• 1 cup chopped strawberries (small pieces), patted dried & tossed with ~2 tsp flour
• 1 cup (240ml) cold heavy whipping cream (for the topping)
• 1/4 cup (30g) powdered sugar (for the topping)
• 1/2 tsp vanilla extract (for the topping)
• 1/2 tsp unflavored gelatin (for the topping)
• 1 tbsp cold water (for the topping)
• + 1 cup of more chopped strawberries for the top tossed with a tsp of sugar (for the topping)

Instructions

1. Preheat oven to 350°F (175°C) and grease/line a 9x5 loaf pan with parchment.
2. In a large bowl whisk together the melted butter and both sugars until smooth.
3. Then, whisk in the eggs and vanilla until well combined.
4. Mix in the mashed bananas and sour cream.
5. In a separate bowl whisk together the flour, baking soda, baking powder, salt, cornstarch, and cinnamon.
6. Gently fold the dry ingredients into the wet until just combined. Don't over mix.
7. Fold in the flour-tossed strawberries.
8. Pour batter into the prepared pan and smooth the top.
9. Bake 50-60 minutes or until a toothpick comes out mostly clean/just a few moist crumbs. *Loosely tent with foil after about 40 minutes if needed.
10. Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes.
11. Then, gently microwave in 3-5 second intervals just until fully dissolved.
12. In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
13. With the mixer running on low, slowly drizzle in the dissolved gelatin (make sure the gelatin has cooled but is still liquid)
14. Increase speed and whip just until medium peaks form.
15. Stop as soon as it holds its shape. Don't overwhip, it will curdle!
16. Use immediately to generously spread or pipe onto the completely cooled loaf.
17. Top with strawberries tossed in a little bit of sugar.
18. Best enjoyed fresh!