Well after a lovely dinner of grilled london broil & lamp chops and assorted veggies - we had homemade strawberry shortcake for dessert! With super sweet and yummy strawberries from our local Pell Farms. And I got carried away and prepared 3 quarts of strawberries for our strawberry shortcake. There are only three of us at home now. So we had way too many. And I was browsing through pinterest recipes to help my older daughter find a recipe for a sweet bread for her faculty breakfast this week and suggested she look for strawberry bread. Long story short - I found this recipe and thought this is perfect for ME! We have an over-abundance of strawberries, some over-ripe bananas and I have some homemade yogurt. Of course I tweaked things a bit - so here is my version:
Strawberry Banana Yogurt Bread
Ingredients
1 ½ cups whole wheat flour
1 ½ tsp baking powder
½ tsp salt
½ organic cane sugar (or brown sugar)
2 large ripe bananas
2 eggs
6 ounces plain yogurt (or use vanilla or strawberry-banana - mine was plain, homemade)
2 cups diced strawberries
Directions
Preheat oven to 375 degrees, grease a loaf pan (mine is a pampered chef stone one).
Combine flour, baking powder & salt in a small bowl.
In a separate bowl, mash bananas thoroughly. Add eggs & sugar to the bananas and mix thoroughly. Then add the greek yogurt and strawberries. Mix very well so there are no lumps.
Pour the dry ingredients into the wet ingredients. Mix until just combined.
Pour your batter into your prepared loaf pan. If you have extra strawberries, scatter some on top of your loaf.
Bake in your oven about an hour until the top is golden brown and a toothpick comes out clean.
Cool at least 10 minutes before slicing.
