Great news! The go-to gas station in our area, Quik Trip, just started their summer fountain pop sale! What does this mean, you ask. Well, that means it's almost summer and Jake and I can quench our thirst for like 75 cents. Bam. This also means weekends of mowing the lawn, playing outside with Henry, and grilling even more than we already do.
I also eat a lot more fruits and veggies this time of year. The strawberries already look soooo good that I just had to buy some. And like most weeks I forgot to eat a couple bananas so I had to make banana bread. I figured I'd mix up Gail's recipe and throw in some strawberries.
The verdict: deliciously fruity! It's all the goodness of banana bread with a surprise sweetness of the strawberries.
Strawberry Banana Bread
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 medium smashed bananas (about 1 or 1 1/2 cups)
1/4 cup butter flavored shortening
2 eggs
1 heaping cup of chopped fresh strawberries
Preheat oven to 350 degrees.
Whisk together the flour, soda, and salt in a medium bowl and set aside.
In a large bowl, mix sugar, bananas, and butter in a mixer until combined. Add eggs. Gradually add flour mixture to wet ingredients until fully incorporated. Stir in chopped strawberries.
Lightly butter a loaf pan and pour batter into pan. Bake at 350 degrees for 50 minutes. Makes 1 loaf.
The TRICK to keeping the bread moist and delicious: As soon as you remove from the oven, remove from loaf/muffin pan, and place in an airtight container or wrap in foil. This traps all the moisture making the bread more dense too!
Source: remix of Gail's Banana Bread
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