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
Whole Wheat Flour
Whole Rye Flour
freshly ground Nutmeg
Whole Eggs, lightly beaten
very ripe Bananas, mashed
In This Recipe
Preheat your oven to 350 degrees.
Prep a 9x5 loaf pan by lining with parchment/non-stick foil, butter/non-stick spray.
In a large mixing bowl, combine the dry ingredients.
In a medium bowl, mash the bananas and then add the eggs, applesauce, and honey. Mix thoroughly.
Stir the wet ingredients into the dry with a spatula, until JUST combined. Fold in the strawberries
Transfer the mixture to the loaf pan. Bake at 350 for 40-45 minutes until the top is firm to the touch and the loaf is golden brown.
After removing from the oven, allow the bread to cool in the loaf pan for 10-20 minutes. Remove the loaf from the pan, place on a wire rack, and allow to cool completely before slicing.