I enjoy baking with whole ingredients for general nutrition concerns, and because I find that their flavors are often heartier and more satisfying. I was staring at the bananas darkening away in my fruit basket, mulling over what to do with the half pound of so of strawberries left from my earlier week's shopping trip, and deciding whether to have coffee or tea this morning when this recipe was created. Inspiration and technical guidance taken from the delicious Banana Bread recipe by Merrill and Rustic French Honey Cake recipe by Thirschfeld. Thank you!
A few notes:
If you don't have turbinado on hand, substitute a scant 1/2cup of brown sugar. The Rye adds a nice flavor, but you can use 100% whole wheat or white whole wheat flour if that's what you have on hand. The applesauce takes the place of the typical fat and keeps the bread very moist. Try not to overmix the ingredients when combining wet and dry, or the bread will be dense and your strawberries will sink to the bottom. —Ghazzzit