We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.
Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.
Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.
Cook’s Note
If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.
Tools You May Need
Copyright 2015 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.