After making my last unimpressive banana/strawberry bread (which frankly got a little slimy on about day 5), I figured that what I was searching for was a lighter version of the same deal. So instead of starting with a banana bread base, I decided to work with a more cake-y recipe.
The results were delicious, and certainly lighter, but also just a bit too crumbly (suddenly I feel like I’m writing for Cooks Illustrated or some such). It works as a bread, but is still not quite what I am looking for. With that said, my son loved it so I am including the recipe here. I would say that you could make 1 bread or 2 9″ cakes out of this. To make the cakes, just reduce the cooking time to about 20 minutes.
Strawberry Banana Bread
1 C strawberry and banana, pureed until very smooth
1 stick butter
1 1/4 C sugar
1/4 C milk
2 C flour
1/2 tsp each baking powder and soda
Preheat oven to 350 and grease a 9″ loaf pan.
Cream butter and sugar. Add eggs, milk, and fruit and blend well. Mix in dry ingredients until just combined. Bake for 40 minutes.