Saturday, June 9, 2012

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
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. 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.