Strawberry Banana Nut Biscuit Bread

Once smoothie stores starting popping up all over tarnation, I learned that a strawberry banana combination is a winner.  Piccadilly Restaurants used to have servings of heavily glazed strawberries and chopped bananas but they didn’t appear appetizing.  I always passed them over for banana pudding or sweet potato souffle. The sides and desserts in  the serving line seemed to meld together. It was hard telling where one ended and the other started. This Strawberry Banana Nut Biscuit Bread is reminiscent of strawberry banana smoothies.

My first encounter with a strawberry banana smoothie was as pleasing visually as it was tasteful.  The color was a pretty shade of pink, the drink was flavorful and refreshing on a Deep South mid-summer day.  I’ve been in love with the flavor combination ever since.

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Strawberry Banana Nut Biscuit Bread with Orange Buttermilk Glaze

I turned the loaf into a biscuit bread by using my standard buttermilk biscuit recipe, omitted eggs and added extra baking soda to the sour cream for some lift. I used orange extract in addition to vanilla extract for a little flavor boost and because I made up a batch of orange extract this year  and look for ways to use it.  I bathed the loaf in a Buttermilk Orange glaze.  Same orange extract, again.  This bread needs to cool for at least an hour before cutting it.  For the best flavor, make the loaf a day ahead. The difference in the flavor the day it’s made versus the next day is stunning.  

Yield: one loaf

½ cup unsalted butter, softened

¾ cup granulated sugar

8 ounces sour cream

1 teaspoon baking soda

1 cup diced strawberries

½ medium banana, diced

1 cup chopped pecans

½ teaspoon vanilla extract

½ teaspoon orange extract

2 cups self rising soft winter wheat flour

Using an electric mixer, cream together butter and sugar until light in texture and pale yellow in appearance. Add vanilla and orange extracts and mix.

Stir together sour cream and baking soda in a  bowl. Set aside. If the mixture expands, you will know that your baking soda is active.  If it doesn’t expand, discard your baking soda and make a trip to the store.

Mix together strawberries, banana and pecans.  Set aside.

Add a small amount, about 1/3 or less, of the flour to the creamed butter mixture in the mixing bowl. Pulse until flour is mixed in.  Mix in half the sour cream mixture.  Continue alternating until flour and sour cream are mixed into the dough.

Gently fold in fruits and nuts.

Spread dough evenly in a 9×5 inch loaf pan that has been prepared with a non-stick baking spray.

Bake in a 350 degree preheated oven for 60 minutes or until toothpick inserted comes out clean.  Cool in pan on a wire rack for 30 minutes. Remove and glaze.

Cooling in pan on rack prior to the glaze bath.

Glaze:

1 cup powdered sugar

2 tablespoons buttermilk

1 teaspoon orange extract

Mix together with spoon until smooth.  Drizzle over bread as soon as it’s taken out of the loaf pan.

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5 from 2 votes

Strawberry Banana Nut Biscuit Bread

Turn the quick bread loaf into a biscuit bread by using a standard buttermilk biscuit recipe, omit eggs and add extra baking soda to the sour cream for some lift. Use orange extract in addition to vanilla extract for a little flavor boost. Bathe the loaf in a Buttermilk Orange glaze.   This bread needs to cool for at least an hour before cutting it.  For the best flavor, make the loaf a day ahead. The difference in the flavor the day it's made versus the next day is stunning.  Yield: one loaf

Prep Time20 minutes mins

Cook Time1 hour hr

cool time before glazing30 minutes mins

Course: Breakfast, Dessert

Cuisine: American South

Keyword: strawberry banana nut biscuit bread

Servings: 1 loaf

Author: Jackie Garvin

Ingredients

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 8 ounces sour cream
• 1 teaspoon baking soda
• 1 cup diced strawberries
• ½ medium banana diced
• 1 cup chopped pecans
• ½ teaspoon vanilla extract
• ½ teaspoon orange extract
• 2 cups self rising flour (I prefer White Lily)
• 1 cup powdered sugar
• 2 tablespoons buttermilk
• 1 teaspoon orange extract

Instructions

• For bread:
• Using an electric mixer, cream together butter and sugar until light in texture and pale yellow in appearance. Add vanilla and orange extracts and mix.
• Stir together sour cream and baking soda in a  bowl. Set aside. If the mixture expands, you will know that your baking soda is active.  If it doesn’t expand, discard your baking soda and make a trip to the store.
• Mix together strawberries, banana and pecans.  Set aside.
• Add a small amount, about 1/3 or less, of the flour to the creamed butter mixture in the mixing bowl. Pulse until flour is mixed in.  Mix in half the sour cream mixture.  Continue alternating until flour and sour cream are mixed into the dough.
• Gently fold in fruits and nuts.
• Spread dough evenly in a 9x5 inch loaf pan that has been prepared with a non-stick baking spray.
• Bake in a 350 degree preheated oven for 60 minutes or until toothpick inserted comes out clean.  Cool in pan on a wire rack for 30 minutes. Remove and glaze.
• Cooling in pan on rack prior to the glaze bath.
• For glaze:
• Mix powdered sugar, buttermilk, and orange extract until smooth
• Drizzle over bread as soon as it's taken out of loaf pan.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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