While waiting at home for new appliances to be delivered, I decided to put myself and a couple over-ripe bananas to work to make a banana bread. The 2 bananas didn’t amount to the 1 cup the recipe required, so I added frozen strawberries to make up the difference. This is my strawberry variation of my Mom’s banana nut bread recipe:
1/3 cup shortening;
1/2 cup sugar.
Add and beat well: 2 eggs.
Sift together in another bowl:
1+3/4 cups flour;
1 tsp baking powder;
1/2 tsp baking soda;
1/2 tsp salt.
Mix into creamed mixture alternately, beginning and ending with dry mixture:
2 mashed ripe bananas plus chopped strawberries to equal 1 cup mashed fruit. (Pampered Chef chopper is a good gadget for chopping frozen strawberries.)
Fold in: 1/2 cup chopped walnuts.
Pour batter into greased and floured loaf pan; bake @ 350* for 45-50 minutes, until golden brown on top and a toothpick comes out clean.
Options: Try substituting applesauce, mashed blueberries or mashed very ripe peaches for the strawberries.