We had a wonderful time this past weekend at the Florida strawberry festival. My son got to ride all sorts of fun carnival rides, including the ferris wheel and bumper boats. The food smells drifting through the crowds were amazing. Along with delicious corn dogs, sausages, and of course strawberry shortcakes, there were the fair type foods, like deep fried corn on the cob, chocolate covered bacon, and various foods on sticks. We practiced some self-control and just shared a corn dog. We also walked around a bit, saw all the livestock, and talked to some of the kids showing their livestock so my son could pet their prize animals. He was happy. My husband also won our son a giant lady bug that had high heels and hearts on her back.
On the way out of the festival, I couldn’t pass up all the fresh fruits and vegetables. I got a huge flat of strawberries, lots of fresh tomatoes and some onions. This morning I made this strawberry banana bread to help use up some over ripe bananas and some of the strawberries. I’ve got several more strawberry recipes planned this week, before turning what strawberries we don’t eat fresh into homemade preserves.
Strawberry Banana Bread
1/2 cup, or 1 stick melted butter
3 very ripe bananas
1 cup sliced fresh strawberries
1 cup sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Mash up bananas in a large mixing bowl. Add butter and sugar. Mix well. Add eggs and vanilla. Mix again. Sift together baking soda, flour and salt. Add to other ingredients and mix until just combined. Fold in sliced strawberries.
2. Grease a loaf pan with nonstick spray or butter. Pour batter into loaf pan. Bake at 350 degrees until golden brown and bread passes toothpick test, about 60 minutes.