It has been just too busy! With too many things going on! And when life is so busy, blogging takes a back seat. I baked after a LONG time. And while I was still in the mood, I tried out two more recipes over the weekend.
- Whole wheat Flour - 1 1/4 Cups (keep 1 tbsp aside) + 1 tsp
- Baking Powder - 2 tsp
- Cinnamon Powder - 1/2 tsp
- Salt - 1/4 tsp
- Banana - 1, big speckled one, over ripe, sliced
- Strawberries - 1/2 Cup, hulled and roughly chopped
- Honey or Agave - 2 tbsp
- Oil - 1 tbsp
- Vanilla Extract - 2 tsp
- Egg - 2, large at room temperature
- Chocolate Chip - 2 tbsp (optional)
- Sliced strawberries for garnish (optional)
Preheat oven to 325F. Grease a loaf pan with butter and dust it with flour. I like lining the bottom of the loaf pan with parchment paper too.
In a blender, blitz together the banana, strawberries, honey (or agave), oil, vanilla and eggs till everything comes together.
In a big bowl, whisk together the dry ingredients - whole wheat flour, cinnamon powder. salt and baking powder. Make a well in the middle and pour in the smooth strawberry-banana mix. Using a fork, mix everything together till just incorporated. Do not over-mix. Lastly, fold in the chocolate chips. Let your batter hang out for about 20 minutes if you can.
Pour the batter into the prepped loaf pan and bake for 40-45 minutes, till done. Insert a toothpick in the middle to check for done-ness. If it comes out clean, it is done!
Let the bread cool in the pan for about 10 minutes before inverting it onto a cooling rack for it to cool completely.
Slice it, slather with butter (or not) or your favorite preserve/jam/jelly/nut butter and enjoy! It was soft, moist and pretty whole-some.