This recipe originally appeared on Sensual Appeal Blog.
This bread is so moist and delicious and it makes the whole kitchen deliciously fragnant of strawberries and bananas. Such a delightful scent. While I used honey for this recipe, you can easily sub this for agave to keep it strictly vegan.
Strawberry Banana Bread
1 1/4 cups unbleached whole grain AP flour
1/4 cup sugar
1/8 cup light brown sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 medium/large banana
1/4 and 1/8 cup unsweetened applesauce
scant 1/4 cup honey (or agave)
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced and diced
Preheat oven to 350F and prepare a loaf pan by lining it with foil, allowing for overhang to easily lift out the bread.
In a large mixing bowl, combine flour, sugar, brown sugar, baking soda, and cinnamon.
Slice a banana in half. Mesh one half of the banana to make it yield about 1/4 cup, slice the other half into thin discs.
Add the mashed banana to the dry ingredients and stir. Add the applesauce, vanilla, and honey and stir until just combined.
Gently fold 3/4 cup of strawberries into the batter and stir again.
Pour the batter into the loaf pan. Top with the remaining 1/4 cup strawberries and banana slices, pressing them very gently into the surface of the batter.
Bake for 45-50 minutes or until toothpick inserted comes out clean. Allow bread to cool before removing it from the pan.
Slice and serve as is, or with toppings of choice! Store in airtight container on countertop or in freezer for up to 3 months.