Strawberry Banana Bread

Remember that #epicfail I had with the Meyer Lemon and Matcha Marble Pound Cake? How the sides were getting burned since the inside wasn’t getting baked in time? Remember how I also swore to never make a loaf cake again? Yeah, that lasted me like two seconds. As soon as I saw this recipe over at Averie Cooks, one of my favorite bloggers, I just had to give the loaf pan another try. And boy was I glad I did because it was far from an #epicfail. This bread baked just in the right allotted amount of time, and it turned out to be such a light and fluffy, fruitilicious loaf of bread. Did I really just say “fruitilicious”? Oh man. Well, you get my point. It’s a cinch to put together, and you’ll have a perfect loaf of bread to serve your breakfast needs as you’re darting out the door to work. Thanks for inspiring me to make loafs again, Averie!

One year ago: Shrimp Scampi with Angel Hair

Strawberry Banana Bread (adapted from Averie Cooks):

Yields 1 9-inch loaf

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 ripe banana, 1/2 mashed and 1/2 sliced into thin discs
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1/4 cup canola oil
• 1 egg white
• 1 teaspoon vanilla extract
• 3/4 cup diced strawberries, plus more for topping

Preheat the oven to 350 degrees F. Lightly coat an 9x5 loaf pan with nonstick spray; then line the baking dish with parchment paper; set aside.

In a large bowl, combine the flour, baking soda and cinnamon.

In a large glass measuring cup or another bowl, whisk together the mashed banana, sugars, canola oil, egg white and vanilla; beat until well combined.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the strawberries and gently toss to combine.

Pour the batter into the prepared loaf pan; use a rubber spatula to smooth the top.

Top with strawberries and banana slices, using your fingertips to gently press them into the batter.

Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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Also, don’t forget to enter my giveaway! Winners for the donut pan will be picked on Friday, April 20th and announced Monday.