August 23, 2009

Recipe: Strawberry Banana Bread from Whispering Canyon Cafe

My latest recipe comes from the Whispering Canyon Cafe in the Wilderness Lodge. Their delicious strawberry banana bread is incredibly easy to make, and works as a breakfast food, snack, or dessert. This recipe makes 2 loaves, so if you're feeling generous, you could take a loaf into the office and make your coworkers happy. Or you could eat it all yourself. Personally, I'm torn.

1 cup butter, softened
2 cups granulated sugar
2 cups ripe bananas (about 6 medium size), mashed
4 eggs
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed

Let's Get Cookin'
1. Grease two 9- by 5-inch loaf pans and preheat oven to 325 degrees.
2. In a large mixing bowl, cream the butter and sugar.
3. Incorporate the bananas and scrape the sides of the bowl with the spatula.
If there was ever a time to lick the bowl, it's now. Yum.

4. Add the eggs one at a time, mixing thoroughly after each one. Set aside.
5. In another bowl, mix together the salt, baking soda, and flour.
6. Add the flour mixture to the butter mixture and stir until fully incorporated.
7. Add the strawberries.
8. Pour into prepared pans.
Ideally, you would own two loaf pans. I don't, so I used
a loaf pan and a cake pan. The result is the same.

9. Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack before inverting onto a plate.