Not too wet, and not too dry

After my last Strawberry Banana bread, I was determined to try again, since we still have plenty of frozen berries from last summer and fall. A strange quirk of being in our CSA in Ventura County is that you are likely as not to get a basket of strawberries in every single box, no matter how certain you are that it is no longer strawberry season. Since we often couldn’t quite get through all the berries, I would freeze the remainder. I got a nice stash of berries using that method, which I am still whittling down slowly. My fervent hope is to be through them all before the CSA starts us again.

So here is the latest version of the bread, and while this version is basically on, I would shift the quantities of sugar and fruit slightly in the next mix to be heavier on the sugar and a bit lighter on the fruit – maybe 1 1/4 C sugar and 1 C fruit would be right?

Strawberry Banana Bread
1 1/2 C pureed banana and strawberry
1/2 C sour cream
3/4 C sugar
1 stick butter
3 eggs
1 C flour
1 C whole wheat flour
1/2 tsp ea baking powder and soda

Preheat oven to 350. Grease a 9×5 loaf pan. Cream butter and sugar. Add eggs, fruit, and sour cream, and mix until smooth. Blend in dry ingredients. Bake for 60 minutes.


About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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