BANANA STRAWBERRY BREAD
"Just a little bit different from the usual banana bread. It's best to use fresh strawberries in this recipe."
1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup quick-cooking oatmeal, uncooked)
1/3 cup vegetable oil (we use canola)
2 large eggs, lightly beaten
1/2 cup mashed strawberries
1/2 cup mashed ripe bananas
Preheat the oven to 350 degrees. Lightly grease and flour a 9x5x3-inch loaf pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal. Add the remaining ingredients in the order given stirring gently but firmly to mix well but not over mix after each addition. Transfer to the prepared pan.
Bake in the center of the oven about 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.
Best wrapped well and refrigerated overnight before slicing.
Makes 1 (9x5-inch) loaf
Source: Suzanne S. Jones, Ft. Lauderdale Sun-Sentinel, August 7, 2008 |