Yes, you read that right…..today I created a new type of yumminess.
Banana-Strawberry Bread…..need I say more? Beyond delicious. A couple of weeks ago, while visiting my local Whole Foods, I came across an ingredient I had never worked with before – green banana flour. I had read about this in Dr. Gundry’s The Plant Paradox, but had never looked for it. Well, it found me and it was on sale, so I found myself purchasing two bags of gluten free containers of Let’s Do Organic Green Banana Flour. Fast forward to today….and preparing for a celebration this weekend, so out it came when I thought of banana-strawberry bread, after purchasing 4 lbs. of fresh strawberries from Aldi’s this morning.
Here’s the recipe:
1 cup of Green Banana Flour, sifted with 1/2 teaspoon baking soda
1 cup of all purpose flour, sifted with 1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick melted unsalted butter
1/2 cup light brown sugar
1/2 cup pure cane sugar
2 large eggs
3 mashed bananas
1 cup finely chopped strawberries
Preheat oven to 325 degrees. In one bowl, sift green banana flour and all purpose flour with the baking soda and salt. Mash the bananas and chop the strawberries. Melt the butter and beat the sugars with the butter until frothy, incorporating each egg and beating it together until well mixed. Then alternately add the flour mixture and banana mixture, beginning and ending with the flours. Beat just until blended – do not overbeat.
Mix in the strawberries with a fork, so that it is well incorporated into the mixture and place in a floured bread pan in the oven for 75 minutes.
Allow it to cool before slicing….and enjoy as a snack with extra fresh bananas and strawberries, or just by itself with a cup of hot almond milk coffee…..and I am sure you will also say the same thing I said: “Yummmmmmmmmmmmmmmmmmmmmmmy!”