I am not sure what it is about reaching the 3rd trimester of pregnancy, but all I want to do is bake! Nothing says "fall is here" like the delicious aroma of freshly baked banana bread. This recipe is a variation of the traditional banana bread. Strawberries add a surprisingly unique & delicate flavor to the predominant flavor of bananas.
Ingredients:
1 stick unsalted butter, softened to room temperature
3 ripe bananas (the riper, the better)
1 cup sliced fresh strawberries
3/4 cups sugar
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Mash up bananas in a large mixing bowl. Add butter, sugar, eggs & vanilla. Mix well. In a separate bowl, mix together flour, salt, baking soda & baking powder. Combine wet & dry ingredients & mix again. Fold in sliced strawberries & walnuts.
Grease a loaf pan with nontick spray or butter. Pour batter into loaf pan. Bake at 350 degrees until golden brown & bread passes toothpick test, 50-60." This bread tastes the best when slightly warmed.
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