I’ve had some bananas staring me down in my kitchen all week and as they got darker and darker, I thought I would make some banana bread! I realized we had an overload of strawberries that no one had touched yet so I wondered if I could combine the two, and if I did, would it taste good? Well let me just say that after finding this great recipe from HERE the answer is YES! It is incredibly moist, and perfectly sweet! When I posted a picture of the final product on my personal Facebook wall, quite a few women wanted the recipe and/or just wanted to devour it! Trust me, it’s as good as it looks!
Give it a try and ENJOY!
Strawberry Banana Bread
adapted from Angie McGowan of Eclectic Recipes
3 bananas, overripe
1 stick (1/2 C or 8 tbsp) melted butter
2 eggs
3/4 c. sugar
2 tsp vanilla
1 stick (1/2 C or 8 tbsp) melted butter
2 eggs
3/4 c. sugar
2 tsp vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. whole wheat flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. sliced or chopped strawberries
Preheat oven to 350F. In a large mixing bowl, mash bananas until there are no large chunks left. Add cooled melted butter and mix, then eggs and mix, then sugar and vanilla and mix again.
In a second bowl, whisk together flours, baking soda, baking powder, and salt both to combine and aerate. Add flour mix to wet ingredients and stir slowly by hand until just combined. Do not overmix or the bread will be tough.
Fold in chopped or sliced strawberries until distributed well. If using frozen strawberries, I suggest bringing them to a complete thaw and then pressing lightly with paper towels to remove some of the liquid so as not to compromise the integrity of the bread.
Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Enjoy with toasted with butter and a hot cup of coffee.
Appetite for Honesty 