When strawberries are fresh and in season make this Strawberry Banana bread recipe. The natural sweetness of bananas balances the tartness of the fresh cranberries perfectly. Substitute untoasted walnut oil for the canola oil if you prefer a nuttier flavor.
Wondering what to do with your strawberries? Martha Stewart has 41 recipes you can try on her website right now that all look delicious. I could sit in my kitchen all weekend long and make every single one of those. I made strawberry bread with the leftover strawberries sitting in my fridge. It smelled really good while it was baking in the oven. The bread is even better with some butter on top, and probably even some strawberry jam.
I have one of those upside strawberry plants this year, but the strawberries that keep on coming up are TINY! I want large strawberries like the ones I bought at the grocery store this last week. Ben says I need a special breed of strawberries that make them grow larger. I think I need to go to one of the strawberry farms in town and dig up one of their plants. 🙂Print
1 cup of All Purpose Flour
2/3 cup of Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/2 tsp Salt
3/4 cup Sugar
3 tablespoons of Canola Oil
1/2 cup Liquid Egg Substitute
3 medium ripe, and peeled Bananas, mashed
1 1/2 cups Fresh strawberries
1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
2. In a medium bowl, combine both flours, baking soda, cinnamon and salt; set aside.
3. In a large bowl, beat sugar and oil with an electric mixer at medium speed until sugar begins to dissolve, about 2 minutes.
4. Beat in egg substitute; beat in mashed bananas. Scrape down sides of bowl and remove beaters; stir in flour mixture and strawberries with a rubber spatula, making sure you scrape down sides of bowl to moisten everything.
5. Pour batter into prepared loaf pan; smooth top. Bake until browned (a toothpick inserted into center of bread should come out with a few moist crumbs), about 45 minutes to 1 hour. Place pan on a wire rack to cool for about 10 minutes; then turn loaf out of pan to continue cooling on rack. Slice loaf into twelve 3/4-inch-thick pieces.
6. Once completely cooled, the loaf can be stored at room temperature, wrapped in plastic wrap. Yields 1 slice per serving.
6 smart points
Makes 12 slices.