I think this is my new favourite cake (okay, so it’s called ‘bread’ but that’s because it originated in the USA)! And it’s good for you! Filled with fruit and whole wheat flour, this cake is on my list of new healthy snacks.
You may ask why I would want to spoil fresh strawberries by putting them in a cake, but the fact is; they are not hidden here! Plus the fact that it’s almost summer, when the price of both bananas and strawberries come down, makes it one to make this season.
The combination of banana, which is always moist, with chunks of fresh strawberry – makes for a just-sweet and oh-so-moist flavour hit. Although perfect as is, like Lauren writes, it might be even better with a smear of peanut butter across a slice. Eat a slice (or two) for breakfast, lunch or tea.
Strawberry Banana Bread
Recipe barely adapted from Healthy Food for Living
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients (1 loaf, 12 slices)
1 cup plain wholemeal flour
½ cup SR flour
1 tsp baking soda
1/2 tsp salt
3/4 cup raw sugar
2 large eggs, preferably organic
1/2 cup vegetable oil
3 1/2 overripe medium-sized bananas, peeled & mashed (about 1 1/3 cups mashed)
2 Tbsp plain yoghurt (I used 2% Greek)
1 tsp pure vanilla essence
1 cup finely chopped hulled strawberries
Preheat oven to 325°F (170C). Butter, oil, or spray a 9 x 5 inch (23 x 15cm) loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer (or in a medium bowl using a handheld electric mixer) beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
On low speed, slowly drizzle in the oil. Add in the mashed bananas, yoghurt, and vanilla essence; mix on low speed just until combined.
Using a rubber spatula, fold in the flour mixture and chopped strawberries just until dry ingredients are fully moistened (no flour streaks should be visible).
Pour batter in the prepared loaf pan.
Bake for 1 hour, or until golden brown on top and a toothpick inserted into the centre of the loaf comes out clean. Let cool in the pan for 30 minutes, then finish cooling on a wire rack.