½cupmashed/finely chopped fresh or frozen strawberries
Instructions
Preheat the oven to 350°F. Spray an 8X5-inch loaf pan with nonstick spray.
In a medium bowl, whisk together the first 5 dry ingredients; set aside.
In a large bowl, use an electric mixer to combine the butter and sugars; beat for two minutes. Add the eggs, sour cream, lemon zest and vanilla; beat until combined. Mix in the banana and strawberries. Stir in the dry ingredients- just until combined. Gently scoop into the prepared pan.
Bake 55 to 65 minutes, or until a toothpick inserted into the center tests out clean.
Notes
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!
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 visual on top of your bread.
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.
If you're counting WW Points be sure to use reduced fat sour cream in the recipe.