It was the height of strawberry season, and I had over 6 lbs of strawberries! I also had some overripe bananas so I thought it would be a good idea to combine the two. I came up with this recipe after looking at a few different banana bread and strawberry bread recipes. The flaxseed mixture acts as a healthy egg replacement and adds fiber and omega 3 fatty acids.
Strawberry Banana Bread
2 Tablespoons ground flaxseed
6 Tablespoons water
1 2/3 cups wheat flour
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons vegetable oil
2 bananas
1 1/2 cups chopped strawberries
1/2 cup chocolate chips
1/2 cup chopped pecans
Preheat oven to 325F.
Combine the flaxseed and water, set aside for about 10 minutes.
Mash the bananas and 1/2 cup of the strawberries. Mix in the oil, then stir in the flour, sugar, salt, baking soda, and cinnamon.
Stir in the rest of the strawberries, as well as the chocolate chips and pecans (if desired).
Pour into a greased 9x5" loaf pan, bake for 1 - 1.5 hours. Mine was done after about an hour and 20 minutes!
2 Tablespoons ground flaxseed
6 Tablespoons water
1 2/3 cups wheat flour
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons vegetable oil
2 bananas
1 1/2 cups chopped strawberries
1/2 cup chocolate chips
1/2 cup chopped pecans
Preheat oven to 325F.
Combine the flaxseed and water, set aside for about 10 minutes.
Mash the bananas and 1/2 cup of the strawberries. Mix in the oil, then stir in the flour, sugar, salt, baking soda, and cinnamon.
Stir in the rest of the strawberries, as well as the chocolate chips and pecans (if desired).
Pour into a greased 9x5" loaf pan, bake for 1 - 1.5 hours. Mine was done after about an hour and 20 minutes!