Tuesday, June 7, 2011

Strawberry Banana Bread

We get up reletivelyearly around the Hippie household. Unfortunately "awake" is not the same as "alert" and although my girls are starving the instant they wake up, I am not in a cooking mood till closer to 9am. One answer, when we just cannot face another bowl of cereal, is muffins and quick breads. Our strawberry plants are starting to fruit, and so I wanted to find a strawberry-banana bread recipe before the berries started to pile up. We like this one, from Cooks.com and so when we start to get more than a few berries at a time I can bake it up and freeze the loaves. I used canned, whole strawberries this time, and it turned out very flavorful and not too sweet, although I might try adding nuts next time.
1 c. fresh strawberries
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 c. sweet butter
1/4 c. plus 2 tbsp. sugar
2 eggs
2 very ripe bananas, mashed

Toss strawberries with 2 tablespoons flour and set aside. Mix flour, baking powder, baking soda, salt and nutmeg in small bowl. Cream butter slowly adding sugar, beating at medium speed; add eggs, beating well. Add flour mixture and bananas. Mix until dry ingredients are moist. Gently fold in strawberries. Spoon batter into loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.

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