STRAWBERRY SWIRL BANANA BREAD

Preheat the oven to 350F and grease a loaf pan.

In a medium sized bowl, combine the vegan butter, granulated sugar and brown sugar and maple syrup. Add vanilla and stir to combine. Stir in mashed banana.

In a separate bowl, mix together flour, baking powder and salt.

Add the wet mixture to the flour mixture, and fold together until the flour is mixed in (do not over mix). Pour the batter into the prepared loaf pan.

In a small saucepan over medium heat, combine strawberries, sugar and water. Bring to a simmer and reduce heat to medium-low. Simmer for 10 minutes, stirring often to prevent burning. Remove from heat and let cool for 5 minutes.

Dollop the strawberry sauce over the top of the banana bread batter. I do about 6-8 dollops, 1-2 tbsps each. Insert a butter knife and move back and forth across the batter to swirl the sauce. Do not over swirl as this will cause the strawberry sauce to combine with the batter and you want a distinction between the two.

Once swirled to your liking, place in the oven on the centre rack and bake for 35-45 minutes, or until a knife/toothpick inserted in the centre comes out clean.

Allow the banana bread to cool in the pan for 20 minutes, and transfer to a wire rack to cool completely. Enjoy!