I finally finished the post on the Dinwiddie method of temperature control. I've been working on it forever trying to explain it clearly. If you haven't read it yet, it would be worth the time. Its in the previous post. It is my new method of figuring temperature. It has made my life a lot easier.
For today's recipe, I had some strawberries I needed to use. When I found this recipe, I knew I had to try it. Especially after the last distasterous strawberry bread I made. I tend to be a little stubborn and tenacious when it comes to making thing work the way I want them to and strawberry bread is no exception. I had high hopes for this one even from the batter stage.
Strawberries and Cream Banana Bread
10" dutch oven
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter or margarine
1/2 cup sour cream
1/2 teaspoon vanilla
3 mashed bananas
1 cup chopped strawberries
In a mixing bowl, mix the flour, baking soda and baking powder together.
In another bowl, cream together the butter or margarine and sugars. Then add in the eggs, vanilla, sour cream and mashed bananas and mix thoroughly. Stir in the chopped strawberries.
Slowly add the flour mixture into the wet ingredients, stirring well as you go.
Pour the mixture into your prepared loaf pan and bake on 350F for around 1 hour or until a toothpick inserted in the center comes out clean. Mine took about 45 minutes.
Allow to cool for 10 minutes in the loaf pan before removing and placing on a wire cooling rack to cool fully.
The Finished Product
Well, I can stop looking for a good strawberry bread recipe. This was fabulous!! It was soft and moist and delicious. It tasted more like banana bread, but when you hit a chunk of strawberry, the flavors blended perfectly. This recipe is a keeper. Grade A.