Recipe for Strawberry Banana Bread

Have you ever had one of those recipes that you made and you loved it so much you want to try every variation you can? A couple of weeks ago I made a banana bread and used sour cream in the recipe that made it super moist. I don't usually care for bread or coffee cake because it's so dry, but adding the sour cream was the trick to making this the perfect banana bread. I had a few strawberries leftover the other day so I threw those in for good measure. It was so good I've had visions of every fruit and combination imagineable for this bread. Just take out the bananas and substitue with whatever or keep the bananas and add whatever.

The bread was delicious. It was moist and had little pockets of banana and strawberry. Breads of any sort are becoming a weekly staple in our house. Unfortunately, I've gained a whole pound so I'll do this monthly rather than weekly. The other variation is of course the obvious choice, muffins. But somehow I think that pancakes would be a great choice as well. We made pancakes last week with fresh blueberries, this week or in the weeks to come I'll make pancakes with bananas and strawberries. The possibilities are endless!


Banana Strawberry Bread
Serves 14

Ingredients:

1/2 cup (1 stick) Butter, softened
1 1/4 cups Granulated Sugar
2 Eggs
4 tbsp. Sour Cream
1 1/2 cups Flour, all-purpose (white)
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1.5 cups
(2-3) ripe Bananas, mashed
1 cup fresh strawberries, diced

Directions:

1. Grease 9" x 5" loaf pan.
2. Beat together butter and sugar.
3. Add eggs. Mix well.
4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well. Stir in one cup of straweberries.
5. Pour into prepared loaf pan.
6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean.
7. Cool on rack, and wrap in plastic wrap overnight to bring out the moisture in the bread.