Even though Stephen was rooting for S’mores cookies, as of last night, 5 people had voted for Dulce de Leche brownies. Yes, 5 votes makes it a winner, since only 10 people voted. To those of you that voted, thank you. To those of you that voted for the brownies, come over this weekend to eat some brownies! Look for the recipe to be posted next week. You can probably expect the S’mores cookies to make an appearance sometime in the future though, since Stephen made me promise to bake them.
Last week, Chelsea asked if anyone had any recipes involving strawberries (she went strawberry picking). That reminded me of some Strawberry Banana Bread that I made last year, so I promised Chelsea that I would grab the recipe from a cookbook at work and email it to her. All weekend I dreamed about this bread, and when I got to work on Monday, there was an abundance of strawberries in the fridge! Of course I baked a loaf. This is some pretty darn good bread. You’re supposed to let it ripen for a day, but the kids and are just so impatient, so we sliced it up while it was warm. I nibbled on a little piece, and the kids proclaimed their love for it. When I came to work on Tuesday, 3/4 of the loaf was gone (and it was a pretty big loaf), so I’m assuming that the whole family liked it! I had a slice Tuesday afternoon, and it was even better, if you can believe it! Try your hardest to resist temptation and wait a day to eat it. It’s worth the wait, trust me.
The cast of characters.
I seriously love the way this dough looks. The flecks of strawberries make me think of summer!
Strawberry Banana Bread
2 Eggs
1/4 cup Cooking oil
1 cup Sugar
1/2 cup Mashed strawberries
1/2 cup Mashed bananas
1 3/4 cup Flour
1/2 cup Rolled oats
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1. Preheat oven to 350F.
2. Beat eggs until frothy. Stir in oil, sugar, strawberries and bananas.
3. In separate bowl, whisk together flour, oats, baking powder, baking soda and salt.
4. Combine wet and dry ingredients. Stir just until moistened.
5. Spoon into a greased loaf pan. Bake for about 1 hour (or until inserted toothpick comes out clean). Wrap well and allow to ripen for a day.
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