· appetizers & sides · · mains · · soups & sauces · · breads & bisquits · · desserts · return to entry

return to entry

banana-strawberry-nut bread

* adapted from Williams-Sonoma's Essentials of Baking

ingredients:

2 large bananas
3/4 cup chopped strawberries, plus more for garnish if desired
1 1/2 cups (235 g) all-purpose flour
1/2 cup (75 g) whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1 tablespoon grated orange zest
1/2 cup (60 g) chopped peacans, toasted
2 large eggs
3/4 cup (185 g) firmly packed brown sugar
6 tablespoons (90 g) unsalted butter, melted
1/2 cup whole milk

instructions:

1. Position a rack in the middle of the oven and preheat to 350 F. Butter and flour a 9 x 5 inch loaf pan.

2. In a small bowl, using a fork, mash the bananas. You should have 1 1/3 cups. In a separate bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, salt, nutmeg and orange zest. Set aside.

3. In a large bowl, combine the eggs, brown sugar, butter and milk. Beat on medium-low speed just until blended. Add the dry ingredients in 3 batches alternately with the bananas and mix on low just until mixed -- do not overmix.

4. Stir in the chopped strawberries and then the pecans.

5. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Arrange reserved strawberry pieces on top to garnish. Bake until a toothpick inserted into the centre comes out clean, 55 - 60 minutes. If the surface starts to brown too much, cover with a sheet of aluminum foil the last 15 minutes of baking.

6. Transfer to a wire rack and let cook in the pan for 5 minutes, then turn out onto the wire rack and cool completely. Store in an airtight container at room temperature for 2 -3 days or freeze up to one month.

Makes one loaf.

Changes, hints, tips and thoughts for this recipe:

• the original recipe called for hazelnuts, but I seem to have a strange, transient allergy to them (my lips and inside of my mouth go numb) so I avoid them whenever possible -- I used pecans instead and I think that banana bread, from here on in should always be made with pecans. Yum.

• the original recipe didn't have strawberries in it, but since i had them in the fridge it was a great summery addition to this delicious, cakey bread.