Strawberry Banana Bread

By now you have figured out that I love all things breakfast bread-related. So I'm always looking for new recipes for muffins or bread, especially those that help to use up my freezer stash of bananas! I also have a small freezer stash of strawberries so I was excited to come across this recipe, and I was delighted at how moist and delicious these were. I brought them to work this morning and they got rave reviews.

I made these in my mini bread pan, but it also works in a regular loaf pan or in a muffin tin. The recipe can easily be doubled, also. Here's another tip: I think it would work well, and be healthier, to replace 1/2 the oil with applesauce. I didn't have any, but will try it next time.

Start by combining the eggs, sugar



orange zest, oil, vanilla, bananas



and strawberries.



Beat this mixture for about two minutes or until well combined.



(How do you like these action shots? Found a new setting on my camera and am loving how it captures my "cooking action!")

In a small bowl, combine the flour, baking soda, cinnamon, salt and nutmeg. Add this gradually to the batter



and beat just until combined. Pour into a greased loaf pan, or 12 muffin tins, or mini loaf pans.



Bake for about 20-25 minutes for muffins or mini loaves and about 45 for a full loaf. Remove to a wire rack to cool.



Get more great recipes at Foodie Friday, Food on Fridays, Friday Food, What did you bake today?, Seasonal Sunday.

Strawberry Banana Bread

2 eggs
1 cup sugar
3/4 cup mashed strawberries
3/4 cup mashed banana
2 tsp. orange zest
1 tsp. vanilla
1/2 cup vegetable oil
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg

In a large mixing bowl, combine the eggs, sugar, strawberries, banana, zest, vanilla and oil. Beat with an electric mixer on medium speed for two minutes. In a small bowl, combine the remaining ingredients. Gradually add the flour mixture to the batter, beating just until combined.

Pour batter into a greased loaf pan, 12 muffin tins, or mini loaf pans. Bake at 350; 20-25 minutes for muffins or mini loaves and 45 minutes for a full sized loaf pan. Bread is done when a toothpick inserted into the center comes out clean. Cool on a wire rack. Serves 12.

By now you have figured out that I love all things breakfast bread-related. So I'm always looking for new recipes for muffins or bread, especially those that help to use up my freezer stash of bananas! I also have a small freezer stash of strawberries so I was excited to come across this recipe, and I was delighted at how moist and delicious these were. I brought them to work this morning and they got rave reviews.

I made these in my mini bread pan, but it also works in a regular loaf pan or in a muffin tin. The recipe can easily be doubled, also. Here's another tip: I think it would work well, and be healthier, to replace 1/2 the oil with applesauce. I didn't have any, but will try it next time.

Start by combining the eggs, sugar



orange zest, oil, vanilla, bananas



and strawberries.



Beat this mixture for about two minutes or until well combined.



(How do you like these action shots? Found a new setting on my camera and am loving how it captures my "cooking action!")

In a small bowl, combine the flour, baking soda, cinnamon, salt and nutmeg. Add this gradually to the batter



and beat just until combined. Pour into a greased loaf pan, or 12 muffin tins, or mini loaf pans.



Bake for about 20-25 minutes for muffins or mini loaves and about 45 for a full loaf. Remove to a wire rack to cool.



Get more great recipes at Foodie Friday, Food on Fridays, Friday Food, What did you bake today?, Seasonal Sunday.

Strawberry Banana Bread

2 eggs
1 cup sugar
3/4 cup mashed strawberries
3/4 cup mashed banana
2 tsp. orange zest
1 tsp. vanilla
1/2 cup vegetable oil
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg

In a large mixing bowl, combine the eggs, sugar, strawberries, banana, zest, vanilla and oil. Beat with an electric mixer on medium speed for two minutes. In a small bowl, combine the remaining ingredients. Gradually add the flour mixture to the batter, beating just until combined.

Pour batter into a greased loaf pan, 12 muffin tins, or mini loaf pans. Bake at 350; 20-25 minutes for muffins or mini loaves and 45 minutes for a full sized loaf pan. Bread is done when a toothpick inserted into the center comes out clean. Cool on a wire rack. Serves 12.