New recipe on Lifesity!
Banana bread is perfect for using up those extra ripe bananas. But what about the softening, extra ripe strawberries? Try this very moist banana and strawberry bread!
I’ll be honest, I’ve never made banana bread before. This was my very first attempt and by some far reaching miracle, it actually turned out perfectly. Banana strawberry bread was supposed to be an incognito version of bread that baby P would enjoy while sneaking in those dreaded fruits.
That plan failed. It must have been too moist. He’s definitely a texture guy. Oh well.
One of the key components in this recipe was plain, nonfat yogurt. It was supposed to take the place of some of the butter (even though I still added butter) and act as a moistening agent. It worked! And luckily, because I ran out of butter anyway.
Who runs out of butter?
I used an electric mixer to mix all the ingredients together. You could do it by hand…but why not let technology handle the elbow grease.
Oh and something that I read in the banana bread forums… (yeah I read them), if your banana bread comes out with raw spots in the middle when you have exhausted the maximum cooking time, try using less banana. I’m not sure if that really works, but I imagine the banana bread forums wouldn’t be wrong. 🙂
Thanks for looking! The printable recipe is below:
- 1/3 cup non-fat yogurt
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup strawberries
- 3 whole extra ripe bananas
- 1 egg, beaten, room temp
- 4 tablespoons butter, room temp.
- Preheat oven to 350 degrees.
- Mash together the bananas and strawberries until smooth and set aside.
- Mix together the flour, baking soda, and salt in a large bowl.
- Using an electric mixer, beat the softened butter, sugar, and yogurt until fluffy. Mix in the room temperature egg until well blended. Add in the mashed bananas and strawberries and mix until everything is well incorporated.
- Remove the mixing bowl and slowly combine with the flour mixture. Stir to combine.
- Poor the batter into a greased 9×5 inch loaf pan and bake for about 1 hour. When done, stick a toothpick in the middle of the loaf. If it pulls out clean then it’s done cooking. Let cool for 5 minutes.