This bread is so much better than the picture. That’s just my lack of photography skills, and I feel sorry for this bread. I forgot to spray the pan so I had a hard time getting it out. Oh well. The roomie came home and devoured it, so I say it is a hit with more than just my inlaws who make this type of bread at Christmas. I think my mother inlaw doesn’t use bananas, but her’s still tastes really good.

To me this isn’t a holiday bread, shouldn’t you make it when fresh organic strawberries are all over the famers market? That is holiday enough for me! The top and sides get nice and crispy thanks to the shortening.


Strawberry Banana Bread
1/2 cup shortening
1 cup granulated sugar
2 egg replacers
1-1/2 tsp. vanilla
1-1/3 cups flour
1 tsp. baking powder
dash of cinnamon or baking spice
1/2 tsp. salt
1 cup fresh or whole strawberries, sliced
1 ripe banana, mashed
1/2 cup chopped pecans (optional)

Cream shortening and sugar. Add egg replacer, one at a time beating until fluffy. Add vanilla. Sift dry ingredients together and slowly add to creamed mixture. Fold strawberries and bananas into batter and add nuts. Pour into loaf pans that have been greased and floured and bake at 350 for 1 hour (large loaf) or 40 to 50 minutes for 3 small loaf pans. Loaves should be nicely browned.

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