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Great way to utilize your
summer strawberries...
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1¾ cups |
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all-purpose
flour |
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½ cup |
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rolled oats |
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2½ tsp |
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baking
powder |
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1 tsp |
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baking soda |
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¾ tsp |
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salt |
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1/3 cup |
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butter, at
room temperature |
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½ cup |
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granulated
sugar |
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¼ cup |
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brown sugar,
packed |
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1 Tbs |
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lemon zest |
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2 large |
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eggs, beaten |
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¼ cup |
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sour cream |
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1 tsp |
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vanilla
extract |
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1 cup |
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mashed
ripened bananas |
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½ cup |
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mashed
strawberries (fresh or frozen) |
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1 |
Preheat oven to
350°F. Grease and flour loaf pan. |
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2 |
Whisk together first
5 dry ingredients in a small bowl; set aside. |
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3 |
In a large bowl, mix
butter and sugars; beat for two minutes. Add eggs, lemon
zest, sour cream and vanilla; beat until combined. Mix
in banana and strawberries. Add dry ingredients and stir
just until combined. Gently scoop into prepared pan. |
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4 |
Bake 55 to 65
minutes, or until toothpick tests out clean. |
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Yield: 1 Loaf |
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Cooking Tips |
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*The more flavorful your
strawberries are, the more they will add strawberry flavor to
this bread. I found that French strawberries from my Farmer's
market stand worked wonderfully! |
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**If you're using fresh
strawberries, save a couple of extra ones to slice thinly and
place on top of the batter before baking. You'll get a nice
decor on top of your bread. |
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***Check in the middle of
baking, and if it's browning too much on top, gently set a piece
of foil on top of the bread to keep it from browning further. |
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Recipe Source |
| Adapted
from CookingBread.com |