Biscoff Peanut Butter Cups (Even Better than Reese’s)

• The best way to store this strawberry banana bread is in the refrigerator because of the additional moisture from the strawberries. Even if you don’t have a hot kitchen, I recommend using the refrigerator, but it’s so good it probably won’t last that long anyway.
• If you don’t have buttermilk, you have two easy options:
• • Make soured milk (aka faux buttermilk). Add 1 tablespoon (14g) freshly squeezed lemon juice to a measuring cup and fill with enough whole milk to reach the total amount of buttermilk called for in the recipe. Stir and allow to rest for at least 10 minutes on the counter before using.
  • Make homemade buttermilk by making homemade butter first. Add very cold heavy cream to a quart Mason jar that’s been chilled in the freezer for at least 30 minutes (even longer is better). Pour very cold heavy cream into the jar, tighten the lid and shake vigorously until the mixture starts to separate and butter has formed. Strain the butter solids out. The strained liquid is homemade buttermilk. Freeze unused buttermilk for making pancakes, scones, waffles, or biscuits.

See step-by-step recipe photos in the main post.

Strawberry Banana Bread Making Tips, Tricks & FAQs

Can I Freeze Strawberry Banana Bread?

Yes, banana bread freezes really well. Always allow any baked good (including this banana bread) to completely cool to room temperature before wrapping with parchment and then sustainable cling film. Place the wrapped loaves into an airtight freezer bag or another container and freeze. You can defrost wrapped banana bread loaves in the refrigerator overnight, or on the countertop for a couple of hours.

Can I Use Baking Powder Instead of Baking Soda in Strawberry Banana Bread?

Yes, you can use baking powder instead of baking soda in this banana bread recipe. The rule of thumb for substituting baking powder with baking soda is to use 1 teaspoon of baking powder for every cup of flour called for in the recipe. In this case, you would use 2 teaspoons of baking powder to substitute the 1 teaspoon of baking soda.

Why is My Strawberry Banana Bread Tough and Dense?

As explained above in the “4 STEPS TO MAKING PERFECTLY MOIST, SWEET, FRAGRANT BANANA BREAD”, if you over-mix the ingredients when combining the dries with the wet ones, you’ll over-activate the gluten in the flour which will cause your banana bread (or any quick bread or cake) to become rubbery and dense. In yeasted bread, it’s important for the gluten to be activated (which is why we knead bread dough), but for quick-breads and cakes, it will make the finished product undesirable. Gently combine the elements and if you’re ever in doubt, use a rubber spatula to combine all of the ingredients instead of a handheld or stand mixer.

Why Does My Strawberry Banana Bread Taste Bitter?

If your banana bread tastes bitter it’s because the recipe you’re using calls for excessive amounts of baking soda or baking powder. Never use more than 1/2 teaspoon of baking soda per cup of flour called for in a recipe. And don’t use more than 1 teaspoon of baking powder per cup of flour called for in a recipe. This will keep your baked goods from tasting bitter and will allow them to perform their leavening function without wreaking havoc on your baked goods (like sinking cakes and collapsed quick-breads).

What Can I Substitute in Strawberry Banana Bread if I Run Out of Bananas?

If you’re in the middle of making the batter for banana bread and realize you are short of the full amount of mashed bananas, supplement the missing amount with either applesauce or ripe mashed avocados.

Why is My Strawberry Banana Bread Dry?

If your banana bread is dry it’s probably because you added too much flour or baked it too long, or there’s not enough fat or moisture in the batter. Start by using an all-purpose or low-protein flour for Banana bread. Avoid using bread flour because it has too much protein. Then make sure you are measuring the flour properly. Correctly measuring flour starts with using the scoop and level’ method which. means that you use a scoop or large spoon to add flour to the measuring cup. Add more flour than what the measuring cup will hold, then using the back of a butter knife (the straight side) scrape the excess flour off back into the bag, leaving a perfectly measured amount of flour in the measuring cup. You can really mess up a recipe if you don’t use the ‘level and scoop’ method and instead take your measuring cup and dig straight into the bag or container holding the flour. As for baking the banana bread, if you still have several minutes of baking time left, but feel the top is browning too much, just place aluminum foil over the top. If your oven bakes hotter than it’s supposed to, you may also reduce the temperature by 15 to 25 degrees as well.

Why Did My Strawberry Banana Bread Collapse, Fall, or Sink in the Middle?

Typically the collapse of quick-breads and cakes happens for a couple of reasons.

• Underbaking strawberry banana bread can cause it to be too moist on the inside and not adequately set up. As it cools, the “wet” middle will sink. Always make sure a toothpick or cake tester poked into the middle of the banana bread comes out clean before removing it from the oven.
• Adding too much baking soda and/or baking powder causes too many (and too large) air bubbles to form (from the carbon dioxide that’s produced when the leavening agent and liquid are combined). The bubbles grow too large and then deflate onto and into themselves causing cakes and quick-breads to collapse in the center.
• Adding too many bananas to a strawberry banana bread batter can also make your banana bread sink in the middle. If the batter has too much moisture, the air bubbles created by the leavening agent (baking soda in this case) will never be enough to help create and set the air pockets that create the desired crumb (texture). Instead, the banana bread will be dense and “wet” in the middle.

• If using salted butter in the peanut butter mixture, simply omit the scant 1/8 teaspoon sea salt called for in the recipe.
• For chocolate that can be held in your hand longer without melting so quickly, add about 2 teaspoons of any of the following fats to the melted chocolate: coconut oil, lard, unsalted butter, or shortening. A good estimate is to not add more than 1 tablespoon of fat per 170g of chocolate. I don’t usually add it because it increases the calorie count and we eat them too quickly to care.
• If you like a thicker peanut butter layer, feel free to double the peanut butter filling recipe and add more to each cup.
• If you like your peanut butter cups extra crunchy, use crunchy peanut butter instead of smooth.
• We enjoy these the most just out of the fridge or freezer when they’re still slightly cold, but they’re super yummy at room temperature too.  If you have a hot kitchen you’ll need to store them in the fridge so they don’t become too soft because there are no fillers to make them extra firm.
• If you don’t own a muffin tin, or you don’t have cupcake liners  OR you’re short on time, but still want to make peanut butter cups it’s no problem. Line a small 8×8 or 9×9 inch round or square baking pan with parchment paper (bottom and up the sides) and make a large pan of peanut butter cups that can be sliced into bite-sized squares. Just layer according to the directions above.