Strawberry Banana Bread

Strawberry Banana Bread

Strawberry and banana bread ? Why not, it's a great combination in smoothies so it's bound to be good in banana bread too. I had both overripe bananas and strawberries on hand that needed to be used quickly so it was worth a try and it turned out deliciously. I think the recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar for an extra crunchy top crust but both are optional of course for a completely uncomplicated version that may become the new lunchbox favorite at your house.

Makes one large or two small loaves.

• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 3 medium bananas. mashed
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup orange juice
• 1 cup strawberries, chopped small (I cut larger strawberries into about 8 pieces)

Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan and line with parchment paper.

Beat sugar and oil in a bowl. Add eggs and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Fold in strawberries. 

Pour batter into 1 large or two small greased and parchment lined loaf pans. 

Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional.

Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.