Cashew-Strawberry Banana Bread

This post is in partnership with Abby’s Better Nut Butter, all opinions are my own. 

Over the past few days, we’ve had about 8 inches of snow {just enough to grab our sled and play outside for a bit}. While my husband and toddler were outside playing in the fluffy snow, I filled our home with the warm smells of freshly baked Banana Bread. As they came inside, I watched their eyes light up like it was Christmas morning. This Banana Bread is the perfect way to warm up your home and your loved one’s bellies. 🙂

Ingredients:

• 2 cups Gold Medal All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 tsp. Salt
• 3/4 cup Brown Sugar
• 1/2 cup Kerrygold Butter, softened + more for serving
• 1/2 tsp. Vanilla Extract {optional: not completely necessary but adds a nice touch}
• 4 large Bananas, mashed {make sure they are very ripe with brown spots}
• 2 Eggs
• 1/4 cup Abby’s Better Nut Butter – Strawberry Cashew

Optional Mix-in Ideas:

• 1/2 cup Dried Cranberries
• 1/2 cup shelled Pumpkin Seeds
• 1 cup chopped Walnuts or Pecans
• 1/2 cup Chocolate Chips

Note: This makes a very dense, heavy Banana Bread. The Cashew Butter also makes it very moist and melt-in-your-mouth delicious.

Directions:

1. In a large bowl, combine the dry ingredients {Flour, Baking Powder & Salt}.
2. In a second large bowl, mix the Brown Sugar and Butter until combined. Then stir in the Vanilla Extract, Eggs, Mashed Bananas and Abby’s Better Nut Butter.
3. Set the oven to preheat oven to 350 F {make sure you’ll be using the middle rack for even cooking}.
4. Stir the wet ingredients {Banana mixture} into the dry ingredients {Flour mixture} and fold together until all ingredients have just come together – DO NOT OVER MIX – over mixing will cause the bread to be dry.
5. Lightly grease a 9×5 inch loaf pan and pour the batter into the pan. Bake for 1 hour, 15 minutes.
6. Test the Banana Bread with a toothpick to ensure it’s done. When a toothpick is inserted into the middle of the loaf and comes out clean, bingo, it’s ready!
7. Let the Banana Bread cool in the pan for a few minutes and then transfer to a drying rack for at least 10 minutes. Serve warm with some softened Butter for topping.
8. Store leftovers in a ziplock bag or airtight container, at room temperature, for up to 3 days {make sure the Bread has fully cooled before storing}. You can also freeze the leftovers for up to 3 months {helpful hint: I like to slice the Bread before freezing. Then you can defrost in individual portions.}

Find a printable recipe card below.

This recipe was made in collaboration with Abby’s Better Nut Butter. To find a store near you, simply search here or you can purchase a jar online here.

To Print:

Cashew-Strawberry Banana Bread

 

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Serves: 8

Ingredients

• 2 cups Gold Medal All-Purpose Flour
• 1 tsp. Baking Powder
• ¼ tsp. Salt
• ¾ cup Brown Sugar
• ½ cup Kerrygold Butter, softened + more for serving
• ½ tsp. Vanilla Extract {optional: not completely necessary but adds a nice touch}
• 4 large Bananas, mashed {make sure they are very ripe with brown spots}
• 2 Eggs
• ¼ cup Abby's Better Nut Butter - Strawberry Cashew
• Optional Mix-in Ideas:
• ½ cup Dried Cranberries
• ½ cup shelled Pumpkin Seeds
• 1 cup chopped Walnuts or Pecans
• ½ cup Chocolate Chips

Instructions

1. In a large bowl, combine the dry ingredients {Flour, Baking Powder & Salt}.
2. In a second large bowl, mix the Brown Sugar and Butter until combined. Then stir in the Vanilla Extract, Eggs, Mashed Bananas and Abby's Better Nut Butter.
3. Set the oven to preheat oven to 350 F {make sure you'll be using the middle rack for even cooking}.
4. Stir the wet ingredients {Banana mixture} into the dry ingredients {Flour mixture} and fold together until all ingredients have just come together - DO NOT OVER MIX - over mixing will cause the bread to be dry.
5. Lightly grease a 9x5 inch loaf pan and pour the batter into the pan. Bake for 1 hour, 15 minutes.
6. Test the Banana Bread with a toothpick to ensure it's done. When a toothpick is inserted into the middle of the loaf and comes out clean, bingo, it's ready!
7. Let the Banana Bread cool in the pan for a few minutes and then transfer to a drying rack for at least 10 minutes. Serve warm with some softened Butter for topping.
8. Store leftovers in a ziplock bag or airtight container, at room temperature, for up to 3 days {make sure the Bread has fully cooled before storing}. You can also freeze the leftovers for up to 3 months {helpful hint: I like to slice the Bread before freezing. Then you can defrost in individual portions.}

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