If you’ve bumped into me at all over the past week (or I slept over at your house), then I’m sure you’ve heard me ask this question.  Why have I been asking such silly questions?  Because as you could tell from this last post, I am a bit out of sorts!  Why am I a bit out of sorts?  Well, I worked last Wednesday…went to class Thursday through Tuesday (I think that is today)…and then am back to work on Wednesday (tomorrow)!  It’s like a week went by and I am back exactly where I started.  What a crazy week!

 

We got out of class early today, which was fantastic!  I made it home quickly while the sun was still shining and a beautiful evening was emerging.  This was a far cry from this morning’s thunderstorms.  I had more than enough time to pull together a quick bread for this weekend, so I walked in the door and started slicing strawberries.

 

 

 

I had a few juicy strawberries left in the fridge and some old bananas.  I have been drooling over Averie’s Strawberry Banana Bread since she posted it this spring, and I finally had everything that I needed to make it.  Won’t this be perfect for after this weekend’s triathlon?!

 

 

This bread has a few simple ingredients starring this bright red berries.  It is easy to make in only one bowl, which I always love!

 

 

I decided to add in some extra banana because one just didn’t sound like enough!

 

 

 

 

I also used some extra strawberries, poured the bread into the pan, and covered it with some more sliced strawberries!

 

 

I threw the bread into the oven while the BOY and I headed out to the path for a walk.  It was so nice to be outdoors and enjoy some fresh air!

 

 

We got back just in time for me to pull my bread out of the oven.

 

 

 

The BOY and I changed out of our sweaty clothes and headed out the door for dinner.  During our walk, we discussed the plan of BBQ chicken, but quickly abandoned it to try the small, local sushi restaurant instead.  It was a great decision!  We had a fresh and delicious sushi meal.  When we walked back in the door, the house smelled incredible.  Even the BOY, who won’t touch a banana,  commented on it!

 

 

 

This bread looks and tastes like a sweet and fruity Dutch pancake!  I only had a small bite form the end that fell off, but I can’t wait to dig in!

 

 

For now, the bread is heading into the freezer until after the triathlon this weekend.  I’m not sure I can wait that long!!!

 

 

How many days until Sunday???

 

 

 

Strawberry Banana Bread

From Averie Cooks

1 1/4 cups all-purpose flour

1/2 cup white sugar

1/4 cup light brown sugar, packed

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1-2 medium banana, divided (mash half – about 1/4 cup mashed banana; slice the other half – about 10 thin slices)

1/4 cup canola oil

1 egg white, beaten

1 teaspoon vanilla extract

1 cup strawberries, diced

 

Preheat oven to 350F and prepare a 9×5-inch loaf pan by either lining it with foil, allowing for overhang to easily lift out the bread or by spraying well with cooking spray. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine. Slice a banana in half and mash one half with a fork and slice the other half into thin discs. Add the mashed banana to the dry ingredients and stir. Add the oil, beaten egg white, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries. Pour batter into prepared pan and top with 1/4 cup strawberries and banana slices, pressing them very gently into the surface of the batter. Bake for 45 minutes, or until toothpick comes out clean (Depending on moisture content bananas and berries, cooking times may vary from 40 to 50 minutes). Allow bread to cool before removing it from the pan. Slice and serve as is, or add butter, cream cheese, jelly, or frosting, if desired. Store extra bread in an airtight container on the countertop or store in the freezer for up to three months.