Cashew-Strawberry Banana Bread
Serves: 8
  • 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
  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.}
Recipe by Slice of Jess at