Saturday, March 23, 2013

Strawberry Banana Bread

A few weeks ago, I made Strawberry Banana Bread.  I adapted it from the Banana Bread recipe.
3 bananas
2 cups of mashed strawberries
1/2 cup of brown sugar
1 1/2 cup white sugar
3Tablespoons of vegetable shortening (butter flavored Crisco)
2 Eggs
2 Cups of flour
1 teaspoon of baking soda
1 teaspoon baking powder
1/8 teaspoon of salt

Preheat oven to 350 degrees.  Grease and flour pans.  If you don't know how to do grease and flour a pan...It is really easy.  First, pick your grease...butter, margarine or Crisco.  I choose to use Crisco, since I was using it in the bread.  Next, take a paper towel with Crisco and spread it on the inside bottom and sides of the pan.
Next, sprinkle 1-2 Tablespoons of flour in the pan.
Turn pan on side to make flour fall to the side.  Tap on the side of the pan to spread the flour.  You want the pan to be lightly floured.  You don't want clumps of flour in the pan.
Continue to tap and turn the pan until the inside bottom and all 4 sides of the pan are floured.
Dump out excess flour and set pans to the side.

Mix together bananas, strawberries, sugar, shortening, and eggs.

Sift flour.  In a separate bowl, mix together flour, soda, baking powder and salt.  Pour the dry ingredients into the bowl with the bananas, strawberries, sugar, shortening and eggs.  Mix thoroughly.  Pour batter into 2 large pans or 4 small pans.

Bake at 350 degrees for 60 minutes for 2 large pans or 35-40 minutes for 4 small pans.

Test doneness, by inserting a toothpick in center of bread. If the toothpick comes out clean, the bread is done.  If the toothpick comes out with batter on it, continue to bake the bread for 5 more minutes.  Test bread again with a new toothpick.

When bread is done, allow it to cool for 15 minutes.  Run a knife between the bread and pan.  Turn pan over and allow bread to fall out of the pan onto cooling rack.
It tastes especially good while it is still warm with a little bit of butter spread on it.  Enjoy!
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