I'm stocking up on my summer fruits by buying large quantities and freezing them.
I love my summer fruits, especially the berries. I can't even believe that the season is almost over. The good thing about living in Southern California is that the summer heat doesn't actually end until October here. I just wish there fruit would last as long!
I recently bought blackberries, blueberries, strawberries, and red and gold raspberries. I flash freeze them in a single layer on a sheet pan in the freezer for about 1 hour and then store them in good freezer bags. They will last me well into winter when I want a nice smoothie or dessert.
So I didn't freeze all my berries because I've been in the mood to make some fruit dishes lately. I kept out some strawberries to try this Strawberry Banana Bread I've been eyeing on Pinterest from Lisa over at Wine & Glue. It looked scrumptious and let me say, it is!
I hope you enjoy this bread and use up all the fresh summer berries you can while they last!
Strawberry Banana Bread
makes 1 loaf
2 1/2 cups all purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
2 large ripe bananas, mashed well
4 Tbsp butter, melted and cooled
2 eggs, beaten
6 oz vanilla Greek yogurt
2 tsp vanilla extract
1 cup diced strawberries
Preheat the oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In a large bowl whisk together the mashed bananas, melted butter, eggs, yogurt, and vanilla. Gently add the flour mixture to the egg mixture, folding them together until just combined. Gently stir in the strawberries. The batter will be very thick.
Pour the batter into the bread pan and bake for 60 to 65 minutes or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
Allow to cool 10 in the loaf pan, then invert and remove the bread to a wire rack to cool. Slice and serve.