Strawberry Banana Smoothie Bread

August 4, 2011

O.k. I’m not even going to pretend that any bananas were going bad. I’m just loving the strawberries this year and had a real craving for banana bread. So, I was delighted when I found this recipe over at Crumbs and Pixels site which calls for both. I actually had some vanilla yogurt on hand and was sure that including it in the mix would make the bread lovely and moist. I wasn’t wrong. This bread was great! Very moist and full of banana and strawberry flavours. The only thing that I did differently than called for in the original recipe was that I cut my strawberries into little chunks rather than giving them a whirr in the food processor. Again, I am so loving the strawberries this year that I thought having a chunk of berry in the bread would be fantastic. It was definitely nice, but it did tend to cause chunks of the bread where the soft berries were located to break off easily. In hindsight, I’d say Crumbs and Pixels were right to whirr those berries round before adding them to the mixture. That way, I think you still would have the yummy strawberry flavour, and your bread would be less fragile. You know, easier to spread with a nice healthy helping of butter. Well, there’s always next time. You know how often bananas tend to go off round here!

Strawberry Banana Smoothie Bread

recipe slightly adapted from Crumbs and Pixels   

makes one 4 1/2 x 8 loaf

Ingredients:

  • 1/2 cup butter
  • 1 cup sugar
  • 3 very ripe bananas, mashed
  • 1 1/4 cup fresh strawberries, hulled and quartered
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup vanilla yogurt

Directions:

Preheat oven to 325 degrees. Butter and flour a loaf pan.

Combine the flour, baking soda and salt in one bowl and set aside.

Cream butter and sugar together.

Add in the bananas, eggs, vanilla, yogurt and cinnamon.

Add in the flour mixture.

Fold in the strawberries.

Pour mixture into the prepared loaf pan. Bake for 1 to 1 1/2 hours or when toothpick inserted in center comes out clean.

Remove from oven and let rest in the pan for 15 minutes. Then remove from pan and let fully cool on a rack.


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