Family Magazine

Feeding Littles: Jam-Packed Banana Strawberry Bread

By Ofanselm @ofanselm
I had every intention of posting my April calender today, but... I haven't even made it yet. I think, after working on the blog redesign, the creative portion of my brain is sort of exhausted and needs a break. I've spent the last three evenings just sitting in front of photoshop and my notepad with a pencil in my hand... and coming up with nothing. Maybe a nap and a trip to the thrift store today will air out my brain enough!
What I do have is another Feeding Littles post for you - this time with our family's favorite banana bread recipe! This bread is nice and moist, a little sweet, a lot fruity, and jam-packed with goodies for your babes' growing bodies. I tend to go overboard when I make this bread, throwing in every good thing I can find. Sometimes I throw a few heaping tablespoons-full of rice protein in there too, but how many people (besides bodybuilders and some pregnant women) actually have a huge tub of rice protein laying around? So I've pared it down to items you're a little more likely to have in your homes - or at least items you'd have more use for in other recipes, if you were to buy them.

[By the way, rice protein's awesome in fruit-and-greek-yogurt smoothies, you pregnant and nursing moms out there!]
  • 3/4 C. wheat flour
  • 1/2 C. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 heaping tbsp. milled flaxseed
  • 1/4 C. raw honey (again, not recommended that children under 12 mos. consume honey)
  • 1/4 C. coconut oil
  • 2 lg. eggs
  • 3 large, over-ripe bananas
  • 1 1/2 C. strawberries
  • 1/4 C. almonds, chopped as finely as you can get them
  • 1/2 tsp. vanilla extract
Preheat your oven to 350˚

Combine the banana and strawberries in the bowl of a food processor, puree well, and set aside.

In a large bowl, combine flours, baking soda, baking powder, salt, and milled flaxseed. Stir until well combined.

In a medium bowl, combine honey and coconut oil, whisking until combined. Add the eggs one at a time, beating each one until combined. Add the pureed fruit, almonds, and vanilla extract, stirring with a large wooden spoon until combined.

Using a large spatula, scrape the fruit mixture into the flour mixture and stir with the wooden spoon until combined. Scrape the batter into a greased 5"x9" loaf pan.

Bake in your preheated oven for about 55 minutes - or until the loaf is golden brown with a few large cracks on the top, and a knife inserted in the center comes out clean. Allow loaf to cool before you try to pry it out. Once cooled, run a knife between the pan and the loaf to loosen it. 

Can be served while warm, or sliced and stored in a ziplock bag in the fridge for quick lunches for the rest of the week!

Feeding Littles: Jam-Packed Banana Strawberry Bread
P.S. Have you "liked" Of Anselm yet on Facebook? Those sorts of things always make me so happy :)

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