Strawberry (Banana) Bread


My wife and I stopped by the Whole Foods on Saturday to pick up a few things and saw that strawberries were on sale. I think she wanted to eat them fresh, but I was sneaky and used them for one of my favorite quick bread recipes, which comes via AllRecipes:

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tbsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

Preheat oven to 350F. Grease and flour two 9x5" loaf pans. If you have time, toast the pecans on a cookie sheet for 10 minutes. Slice strawberries into a bowl, sprinkle them with a bit of sugar, and set aside.

Mix flour, sugar, cinnamon, salt and baking soda in large bowl. Stir oil, vanilla, and eggs into strawberries. We had a couple of bananas getting rather ripe on the counter, so I mashed and mixed them in with the strawberries as well. Stir strawberry mixture into flour mixture until just combined. Stir in pecans and pour half of the batter into each pan.

Bake 45-50 minutes, cool in pan for 10 minutes, then cool completely on wire rack.

For my purposes, an excellent feature of this recipe is that it makes two loaves. One for my office, and one for my wife's office. This bread was very popular in both.