Strawberry-Banana Nut Bread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe came from North Carolina Our State Magazine. The original recipe doesn't have bananas as an ingredient but I added it for more moist texture. I don't use big loaf pans but mini loaf pans and muffin pans. This is a big hit at the office. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 tablespoon ground cinnamon |
2 cups sugar |
4 eggs, beaten |
1 1/4 cups vegetable oil |
2 cups strawberries, sliced (or add more if desired) |
2 ripe bananas |
1 1/2 cups pecans, chopped |
Directions:
1. Preheat oven: 350°F.
2. Combine dry ingredients.
3. Add eggs, oil, strawberries, bananas, and pecans.
4. Stir just until all ingredients are moistened.
5. Spoon batter into two well greased loaf pans.
6. Bake for 60-70 minutes until cake tests done.
7. Cool in pans 5 minutes.
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