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Quick: Strawberry Banana Bread

Source of Recipe


Clabber Girl






List of Ingredients



• 2 cups all-purpose white flour
  
• 2 1/2 teaspoons baking powder
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 cup chopped over ripe banana
  
• 1/2 cup corn oil or other flavorless oil
  
• 1/2 cup low fat strawberry yogurt
  
• 1 teaspoon vanilla extract
  
• 1 cup chopped fresh strawberries
  






Instructions



1. Spray a 9x5 inch loaf pan with nonstick cooking spray. Preheat oven to 350 degrees.
   
   
2. In a medium bowl, thoroughly stir together flour, baking powder, baking soda and salt until well blended.
   
   
3. In a large mixer bowl, beat together sugar, eggs and banana on medium high speed until very thick and light in color, 5 to 7 minutes. On low speed beat in oil, yogurt and vanilla until smoothly incorporated; raise speed to medium high and beat 1 minute longer.
   
   
4. Using a large wooden spoon, gently stir the flour mixture into batter just until thoroughly incorporated. Fold strawberries into batter, just until evenly distributed. Immediately turn out batter into pan, smoothing out surface to edges with a table knife.
   
   
5. Bake on center oven rack for 50 to 60 minutes, until bread is nicely browned and a toothpick inserted in thickest part comes out clean (If bread browns to rapidly, turn heat to 325 degrees for last 20 minutes of baking).
   
   
6. Let pan stand on a wire rack until bread is cooled to warm, atleast 20 minutes. Run a knife around pan to loosed loaf. Transfer loaf to a wire rack and let stand until cooled.
   
   
7. Covered airtight, it will keep at room temperature several days. Or refrigerate, airtight, for up to a week; let warm up slightly before serving.
   
   
8. Makes 10 to 12 servings