Recipe Wednesday: Whole Grain Strawberry Banana Bread

bananabread

Spring here in the Bay Area means it could be beautifully sunny and warm one day, then overcast and chilly the next. This strawberry banana bread means you can enjoy the ripe juicy strawberry flavor of spring even when it’s an indoor weather day. 

Whole grain flour balances and supports the sweetness of the bananas and strawberries. The crumb remains light, buttery and flavorful, and the crust crisps nicely in the oven. Feel free to adjust the sugar to your liking – the riper your bananas are, the sweeter they’ll be. 

Whole Wheat Strawberry Banana Bread
Makes one 9x5x3 loaf
Recipe adapted from Brooklyn Supper

Ingredients

2 cups Community Grains Hard Red Winter Wheat Whole Grain flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/4 cup plain, whole milk yogurt, room temperature
2 room temperature eggs
2 1/2 ripe bananas, lightly mashed
1 teaspoon vanilla extract
1 cup strawberries, hulled and sliced

Directions

Preheat the oven to 350 degrees. Grease a standard loaf ban (9 x 5 x 3 inches) and set aside.

In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.

Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. Bread may brown considerably in the oven – check towards the end of baking and tent edges with foil if needed.

Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving. Serve with tea and enjoy the springtime!

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