Friday, November 14, 2008

Healthier Strawberry Bread

Bed and Breakfast Inns have the yummiest breakfast item recipes! But they are so decadent in the fat and sugar department that I rarely make them anymore. On Monday, I decided to make apple bread for breakfast and realized I was out apples. : ( I looked at the ripe bananas on my counter and just wasn't in the mood for another batch of banana bread. What's a girl to do at 6:30 am? I wasn't feeling committed enough to get out of my jammies and drive to the store.

Flipping through my Country Inn Bread and Breakfast Cookbook (which, incidentally, I scored for $.60 at our local Salvation Army!), I noticed a recipe for 'Strawberry Bread' that called for frozen strawberries, a package of which I recalled being buried in my freezer somewhere between the broccoli and cauliflower. Also, the recipe boasted that it had been requested by The White House, so how bad could it be? The problem wa
s that the recipe was full of oil, white flour, and sugar and I wasn't sure how the recipe would turn out if I substituted and omitted. However, having a hungry tween, as well as a health conscious dh, I decided to forge ahead boldly and make substitutions!

I used whole wheat flour rather than white (yes, ALL whole wheat), sucanat instead of sugar, and mashed banana for more than half of the oil (I had no applesauce on hand due to a
certain tween who ravages the frig regularly). I'm glad I did, because the bread was delicious and a huge hit!

Here's the recipe after my healthier substitutions:

3 cups whole wheat flour
1 1/2 cups raw sugar or your favorite sweetener
1 Tbsp cinnamon
1 tsp baking soda
1 tsp salt (optional if you are watching salt intake)
3 eggs, well-beaten
3/4 cup mashed ripe banana (if you don't have bananas on hand, use applesauce)
1/2 cup coconut oil, melted (or your favorite oil)
20 ounce package of frozen, sliced strawberries, thawed (or use a berry medley)

Spray 2 loaf pans with olive oil cooking spray and then coat with wheat flour, shaking out excess.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt. Make a well in the center of this mixture. Pour the eggs, mashed banana and oil in the well. Stir until the dry ingredients just become moist.
Pour the thawed strawberries and juice into a container. With a slotted spoon, dip out the strawberries and gently stir into the above mixture. Then add the juice gradually, stirring until the batter is of the proper consistency. The amount of juice varies , and you do not want the batter to be too thin.
Pour into prepared loaf pans. Bake in 350 degree oven for 1 hour, or until loaves test done.
Let cool in pan 15 minutes and then turn out.

Makes 2 loaves.

Printable version of the recipe

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