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A twist on my grandmother's old banana bread recipe ~ using fresh strawberries plus 2 bananas. There's strawberry banana yogurt in there to keep it moist (I use Carbmaster, which only has 3 g sugar. If you can't find it, and are on a sugar-restricted diet, you can substitute sour cream). I also used a couple of tsp. of the yogurt in the light glaze on top. **
I just mixed everything in a large bowl (so no mixer needed). You can make 2 mini or 1 large loaf, which also freeze and ship well.
Fresh STRAWBERRY BANANA BREAD
2 ripe bananas, peeled & mashed (I keep them in the freezer & then just thaw out)
1/4 cup butter, softened............................................1/2 cup white sugar or plain white Splenda
2 cups flour …………………………........……… 2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. if using Splenda)
1/2 cup strawberry banana yogurt (can substitute sour cream)
4-5 large strawberries, chopped.............................2 eggs
***
Preheat oven to 350. Spray 1 large or 2 mini pans with non-stick baking spray (containing flour).
Whisk flour, baking powder, soda, salt and spices together, and set aside. ** In a small bowl, mash the bananas well, then stir in the chopped strawberries; set aside.
Cream butter and sugar (I use a large bowl and wooden spoon and/or large whisk); add eggs and mix well. Beat in the strawberry-banana mixture ~ then add half of the flour mixture, and beat well. Add the yogurt, and beat until well blended. Beat in the rest of the flour mixture.
When well blended, pour into a greased or sprayed bread pan (larger 8” or 9" one ~ or use 2 small 5” loaves). Bake at 350 for 40 minutes to 55 minutes (test with toothpick for doneness ~ about 30-35 minutes for the mini loaves).
Take out and put onto a rack to cool. I like to put the glaze onto the HOT loaves, so that it sinks into all of the cracks, and between the bread and the sides of the pan (so the sides of the bread stay soft.)
GLAZE:
about 2 tsp. strawberry banana yogurt..............................1-2 tsp. milk
about 3/4 cup powdered sugar (or 1/2 cup regular white Splenda + 1/4 cup cornstarch for sugar-free)
Start with about 3/4 cup powdered sugar, whisking in the yogurt. Then, whisk in a bit of the milk, a little at a time, until thick drizzle consistency. You can adjust consistency by adding more milk or powdered sugar. ** If you drizzle/spread it on the warm bread, it will be translucent. If you drizzle it on cooled bread, it will be opaque.
I just mixed everything in a large bowl (so no mixer needed). You can make 2 mini or 1 large loaf, which also freeze and ship well.
Fresh STRAWBERRY BANANA BREAD
2 ripe bananas, peeled & mashed (I keep them in the freezer & then just thaw out)
1/4 cup butter, softened............................................1/2 cup white sugar or plain white Splenda
2 cups flour …………………………........……… 2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. if using Splenda)
1/2 cup strawberry banana yogurt (can substitute sour cream)
4-5 large strawberries, chopped.............................2 eggs
***
Preheat oven to 350. Spray 1 large or 2 mini pans with non-stick baking spray (containing flour).
Whisk flour, baking powder, soda, salt and spices together, and set aside. ** In a small bowl, mash the bananas well, then stir in the chopped strawberries; set aside.
Cream butter and sugar (I use a large bowl and wooden spoon and/or large whisk); add eggs and mix well. Beat in the strawberry-banana mixture ~ then add half of the flour mixture, and beat well. Add the yogurt, and beat until well blended. Beat in the rest of the flour mixture.
When well blended, pour into a greased or sprayed bread pan (larger 8” or 9" one ~ or use 2 small 5” loaves). Bake at 350 for 40 minutes to 55 minutes (test with toothpick for doneness ~ about 30-35 minutes for the mini loaves).
Take out and put onto a rack to cool. I like to put the glaze onto the HOT loaves, so that it sinks into all of the cracks, and between the bread and the sides of the pan (so the sides of the bread stay soft.)
GLAZE:
about 2 tsp. strawberry banana yogurt..............................1-2 tsp. milk
about 3/4 cup powdered sugar (or 1/2 cup regular white Splenda + 1/4 cup cornstarch for sugar-free)
Start with about 3/4 cup powdered sugar, whisking in the yogurt. Then, whisk in a bit of the milk, a little at a time, until thick drizzle consistency. You can adjust consistency by adding more milk or powdered sugar. ** If you drizzle/spread it on the warm bread, it will be translucent. If you drizzle it on cooled bread, it will be opaque.
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