Strawberry Banana Bread

Strawberry Banana Bread

Strawberry Banana Bread
Strawberry Banana Bread
Makes 6 mini loaves
Strawberry Banana Bread


  • 180g plain flour
  • 1¼ tsps bicarbonate of soda
  • 1/2 tsp salt
  • 200g dark brown sugar
  • 70g Yarra Valley Preserves Whole Egg Mayonnaise
  • 55g unsalted butter, room temperature
  • 2 large eggs
  • 4 large very ripe bananas, mashed
  • 100g roughly chopped pistachios
  • Yarra Valley Preserves Foods Strawberry Jam


  • Preheat fan forced oven to 150°C.
  • Lightly coat 6 mini loaf pans with non-stick spray and line with parchment paper.
  • Whisk flour, bicarb and salt in a medium bowl.
  • Using an electric mixer on medium-high speed beat brown sugar, mayonnaise and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in the pistachios. Spoon 2 tbsp of the batter into each prepared tin. Spoon 1 tsp jam into the centre of each and use a fork to gently swirl into the batter. Divide remaining batter between the tins, use a spatula to smooth the tops then repeat with jam on the top of each loaf.
  • Bake loaves for 45-50 mins or until a tester inserted into the centre comes out clean.
  • Transfer pan to a wire rack and let bread cool in pan 1 hour before turning out onto a wire rack to cool.