When I got my groceries delivered last week, the store had given a package of 1 kg of fresh strawberries. This is more than one person should ever need in a given week. I washed and cut them into slices right away and froze about 1/4 of the package.
I love strawberries – but not on their own. Usually, I add them to a bowl of Special K cereal, or yogurt, or a salad. So, what to do with the left over berries?
I hopped onto Youtube and looked up loaf recipes – and came up with this great combination for you. It was tasty – although in hindsight, I think next time I would use my hand mixer to blend the berries.
As with any recipe I post, they are extremely versatile. This batch made enough to last me about 4-5 days. You could double the recipe and freeze the loaf for later use.
- 2 cups of all purpose flour
- 1/2 cup of white sugar or honey
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- Optional: nutmeg and cinnamon for spices
- Optional: add a cup of rolled oats or almond pieces
Note: the dry ingredients list is the basic list for muffins and loaves.
- 1.5 cups of fresh strawberries – cut into halves or pureed
- 1 large ripe banana cut into slices
- 1/2 cup of canola or vegetable oil (or melted butter)
- 2 large tablespoons of plain or vanilla yogurt
- 1/4 cup of milk (any kind of milk)
- 2 medium sized eggs
- 1 teaspoon of vanilla extract
- A few drops of lemon juice
- Preheat the oven to 350 and place the top rack in the middle of the oven. Grease a metal loaf pan and put aside.
- Pour the strawberries and banana into a separate bowl and add a couple of teaspoons of sugar or honey. Stir with a spoon. Put the bowl aside and let sit while you move onto the next step.
- In a large bowl mix together the dry ingredients – flour, sugar, baking powder, baking soda, and salt. Mix well and put aside.
- Remember those strawberries you sugared? Using the same bowl with the fruit, add in the milk, oil, vanilla extract, yogurt and vanilla extract.
- Use a hand mixer or immersion blender if you prefer to have the fruit pureed. Make sure not to over mix the ingredients.
- Once finished, pour the wet mix into the larger bowl with the dry ingredients.
- Use a hand mixer for best results to mix the wet and dry ingredients together. I add the eggs here as it helps to blend the flour in easily.
I like lumps in my loaf so, I don’t spend too much time mixing. Tonight, I used a wooden spoon as it’s easier to clean up. Once the ingredients are mixed, pour the mixture into your greased loaf pan.
Cook on 350 using the middle oven rack for about 40-45 minutes. Keep an eye on the loaf so it doesn’t burn. Use the toothpick method to see if it’s fully cooked.
Serve with a side of yogurt or on its own. This loaf makes for a nice and light desert or a healthy breakfast.
More Healthy Recipes
- Baked pork chops and vegetables
- Chicken and vegetable casserole
- Chicken and broccoli casserole
- Five days of kale
- Bean and kale chili
- Cooked kale & chicken
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