The bounty of berries and stone fruits available right now makes this household very happy, especially the two-year-old fruit fiend. As much as I love apples and pears in the fall, there’s something very gratifying about filling up our shopping cart in the summertime with 6-8 different varieties of fruit. This week we went home with plums, apriums (which look like apricots, but are sweeter and juicer thanks to the plum in them!), white peaches, nectarines, blueberries, and strawberries.
We’re definitely embracing the strawberries these days, as their window for consumption is shorter than that of other summer fruits. The strawberries that we buy from our grocery store come from just up the coast at Swanton Berry Farm and are so sweet and irresistible.
Hey! Who stole my garnish? 🙂
It’s time for another “Blogger’s Choice” recipe swap, hosted by A Taste of Home Cooking. I was assigned Carrie’s Sweet Life, from which to choose a recipe to make and then share with you. Carrie is the mom of two adorable little girls, and I love reading about all of the delicious things that come out of her kitchen. When I saw her recent post about Strawberry Banana Bread, I knew that it would be the perfect use for some of our strawberries.
I made a few changes, but nothing major. I used butter in place of the olive oil (best choice health-wise? No, but my favorite banana bread recipe calls for butter and I’m addicted to the flavor that it produces). Instead of mashing the strawberries, I chopped them up so that you get more intense bursts of strawberry flavor in every bite. I also swapped out 1/2 a cup of the all purpose flour for whole wheat flour, added a bit more salt, and reduced the amount of orange zest by 1 tsp. to really highlight the strawberry/banana flavors. Oh, and I mixed everything by hand instead of using a mixer. My changes are reflected below. Thanks, Carrie, for a fun, seasonal twist on banana bread. Hooray for strawberry season!
Strawberry Banana Bread
(Slightly adapted from Carrie’s Sweet Life; originally from Cook with Sara)
1/2 cup butter (8 TBS.), softened
1 cup sugar
3/4 cup fresh strawberries, chopped
3/4 cup mashed banana (I used 2 bananas)
1 tsp. vanilla
1 tsp. orange zest
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
- Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
- In a large bowl, cream the butter and the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the strawberries, banana, vanilla, and orange zest and stir until well-combined. In a small bowl, whisk together the flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the creamed butter mixture, mixing just until flour disappears.
- Pour batter into prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean (mine took about 1 hour and 10 minutes). Cool on a wire rack, then remove from pan, slice, and enjoy. I especially enjoyed it the next morning, toasted up in the toaster oven with a little butter on top.