Ah, good intentions. The road to you-know-where is paved with good intentions. I planned to share another in-season recipe last week, and the time and the baking got away from me. Here’s a recipe that used to include maraschino cherries. Now it has strawberries, very ripe and juicy, in a classic banana bread.
Banana Bread With Berries
1/2 cup butter (one stick)
1 cup sugar
1 teaspoon vanilla
3 ripe or very ripe bananas, mashed
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour (whole wheat pastry flour is my favorite)
1/2 cup chocolate chips
1/2 to 1 cup fresh, ripe strawberries
Combine butter, sugar, eggs, vanilla, bananas, baking soda, and salt; mix well. Mix in strawberries and chocolate chips. Add flour; mix well until all is moist. Pour into loaf pan or mini loaf pans (my favorite) or muffin tins. Bake at 350 degrees. Large loaf pans: 50 minutes. Small loaf pans: 35-40 minutes. Muffin tins: 25-30 minutes.