Strawberry Banana Bread

Preheat oven to 350F and prepare a 9×5-inch loaf pan by either lining it with foil, allowing for overhang to easily lift out the bread or by spraying well with cooking spray. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine. Slice a banana in half and mash one half with a fork and slice the other half into thin discs. Add the mashed banana to the dry ingredients and stir. Add the oil, beaten egg white, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries. Pour batter into prepared pan and top with 1/4 cup strawberries and banana slices, pressing them very gently into the surface of the batter. Bake for 45 minutes, or until toothpick comes out clean (Depending on moisture content bananas and berries, cooking times may vary from 40 to 50 minutes). Allow bread to cool before removing it from the pan. Slice and serve as is, or add butter, cream cheese, jelly, or frosting, if desired. Store extra bread in an airtight container on the countertop or store in the freezer for up to three months.

This bread was very quick to make. A true quick bread.

And it’s almost vegan, shy of one little beaten egg white, which I’m sure could be omitted and replaced with a bit of extra banana, applesauce, or a flax egg.

I hate flimsy, thin little slices of bread that break, crumble, and don’t hold their shape from plate to mouth, so I sliced this bread nice and thick.

There’s that muffin top principle again.

Even though there are bananas and strawberries woven into the bread, it’s the slices of bananas and strawberry pieces layered on top of the loaf that are so tempting.