This time of year, I think I could probably eat more fruit than a fruit pterodactyl.
You don’t know what a fruit pterodactyl is? Why, of course, it’s exactly the same concept as a fruit bat, except about 80 million times bigger. I’m sure it eats a proportional amount of fruit.
Yes, I’m pretty confident I could nearly eat - inhale my weight in strawberries, blueberries, and watermelon every day. I mean – anytime I go to the grocery store during the summer, there is fresh fruit on sale everywhere and it looks amazing. I promptly buy a TON.
Like the other day, I was checking out at the register, and the cashier says, “That’s a lot of produce! You must have a healthy family!” To which I mumbled in reply that I… actually ate it all myself.
And, sure enough, as soon as I got home, I set to washing several pints of fresh berries to “store for later” …and they were suddenly half gone. Funny thing, the same thing happened to a watermelon as I was cubing it the next day.
I gobble up so much fresh fruit that it’s a wonder any of it gets properly cut up and used in another recipe. And yet, fruit is still constantly making its way into my baking. I just recently made some chocolate oatmeal bars that used peaches instead of the applesauce that was supposed to replace the butter (to be shared forthwith), and now I have this freaking sweet banana bread that sports a hit of strawberry!
Oh boy, yes, it’s a strawberry-banana bread. My berry-filled dreams have come true.
At this moment, I really, truly, just want to share this with all the sweet-toothed world. Minus the fruit-pterodactyls. If you see one, tell it that the strawberry-banana bread went the other way.
Strawberry Banana Bread
¼ cup butter, softened or room temperature
6 oz pureed strawberries (also about ½ cup measured)
7 oz pureed bananas (from 2 small bananas)
1/3 c. brown sugar (about 60 g)
½ c. sugar (about 90 g)
¼ tsp. salt
2 eggs, ideally room temp.
1 tsp. vanilla
1 ½ c. whole wheat flour (190 g)
½ c. oat flour, or oats ground in a food processor (about 60 g)
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 c. chia seeds (reserve some for dusting the top with)
Rolled oats for optional topping
Preheat oven to 325 degrees, and then spray or lightly grease a 5 x 9 loaf pan.
In a large mixing bowl, cream together butter and sugar with either an electric mixer or brute arm strength. Add eggs, beat in as well. Stir in vanilla and pureed strawberries and bananas until everything is reaal smooth like your grandma’s favorite jazz station. Mix in flour, salt, cinnamon, chia seeds, and baking soda until just blended. Pour into your prepared pan.
Bake at 325 degrees for 70 minutes, or until a toothpick inserted into the center, as if you were the slayer of a tiny vampire, comes out clean. Cool 10 minutes (if you can wait this long), then remove to fully cool on wire rack.
When the bread is all done, share with friends and family, perhaps starting a new summer tradition… or gobble up entirely by yourself. There’s time to make more later.