Roasted Strawberry Banana Bread

Roasted Strawberry Banana Bread

Roasted Strawberry Banana Bread

I don’t know about you, but one of the things I love most about summer is the abundance of fresh berries! I love to bake with them and try new and interesting recipes.

And I also have a passion for quick breads, in my house they’re called quick not because they are easy to make but because of how quickly they are gone!

I picked up several boxes of strawberries this week because they were on sale, and I love them! So I started searching for ideas on what to do with them besides just stuff my face with fresh strawberries for a couple of days before they spoil.

This is one of the things I came up with, from one of my favorite recipe blogs, Skinnytaste.com. I modified their recipe slightly by using gluten-free flour for half of the flour, I may try this again with all gluten-free flour as well to see how it turns out. The recipe as shown here turned out delicious!

I really liked the idea of roasting the strawberries first, so most of the juice bakes out of them and doesn’t make the bread too moist.

Roasted Strawberry Banana Bread

Ingredients:

    1-1/4 cup strawberries, quartered
    3 ripe medium bananas, mashed
    2 TBSP unsweetened apple sauce
    3/4 cup gluten-free baking flour
    1/2 cup whole wheat flour (or use 1-1/4 cup flour, any variety you prefer)
    3/4 tsp baking soda
    1/4 tsp salt
    2 TBSP butter, softened
    1/2 cup light brown sugar (not packed)
    2 large egg whites
    1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Lightly spray loaf pan with baking spray.
You can use one standard sized loaf pans, or two min-loaf pans.

Place the cut up strawberries on a baking sheet (lined with foil, or paper), roast them for 20 minutes, remove and set aside.

Meanwhile, in a medium bowl, combine the flour, baking soda and salt with a wire whisk.

In a large bowl, cream the butter and sugar with an electric mixer. Add the egg whites, mashed bananas, apple sauce and vanilla, and beat at medium speed until thick.

Add the flour mixture to the wet ingredients and blend at low speed until combined, do not over mix. Fold in the strawberries and pour the batter into the prepared loaf pan(s). Bake on the center rack in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 30 minutes before removing the loaves. Bread should be at room temperature before slicing.

Storage:

Wrap in plastic or foil and store in refrigerator for 5-7 days (it will probably be eaten up before then anyway!) Or wrap well and place in a freezer safe bag and store in the freezer for up to 2-3 months.

Makes 16 servings

nutrition

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Preparation is key to healthy eating

Eating healthy can be easy if you are prepared.   That means having healthy food on hand, and having it ready to eat.

Let’s face it, the reason we so often turn to prepared, packaged junk food is because it is convenient.  It is ready to eat right when we are hungry.  Tear open a package and eat.  Or grab it and go and eat it on the run.

Using even a small amount of preparation time can turn healthy food options into fast-food, convenient food, but best of all HEALTHY FOOD!

Here are my secrets to the very basics of eating healthy foods.

First of all you have to keep fresh fruits and vegetables on hand.  I used to struggle with this because it required a trip to the grocery store, and I would find myself out of fresh food, hungry and not having the time or motivation to go to the store and re-stock my fridge.  I’ve overcome that obstacle by using a produce home-delivery service.  My husband and I use Door to Door Organics and we absolutely love it!  Every week our box arrives with fresh, local, organic produce and it stays fresh all week long.

The second part is spending some time in preparation ONCE each week, so that this delicious, nutritious fresh produce is ready to eat right when you are ready to eat it!   I have a Sunday afternoon routine where I spend between one hour to maybe an hour and a half cleaning, chopping and packaging my veggies and fruits for the week.  I make up a box of mixed vegetables for both myself and my husband to take to work with us each day for the coming week.  Along with that I package measured servings of some sort of dip for the veggies (I prefer to use Hommus because it is nutritious and low-calorie).  Lastly, I will usually prepare my lunch options for the week as well, like hard-boiling eggs, making up sandwiches, cutting up and measuring out half cup servings of fruit and/or other snacks like crackers.  When I am done, my entire work week is on auto-pilot as far as food is concerned.  I just grab and go every morning on the way out the door.

Today I’m going to give you a visual peek into my kitchen as this process unfolds.  Remember, this does not take more than an hour and a half at the most and saves me from having to do ANYTHING all week long besides grab a container to go in my lunch bag.

The “Veggie Box” as I call it, is a great thing to take to work and snack on all morning.  It keeps me going between breakfast and lunch and fills me with lots of vitamins and minerals that my body needs to stay healthy and well nourished.  And it is very low-calorie!  I usually end up with about 2 cups of vegetables and 3 TBSP of Hommus.  It takes a long time to eat that many veggies so I get that feeling like I am snacking ALL morning!  (Which keeps me from reaching for other things that would not be so good for me!).

This is the nutrition stats for this weeks veggie box, as displayed after I logged the contents of it into caloriecount.about.com

This is the nutrition stats for this weeks veggie box, as displayed after I logged the contents of it into caloriecount.about.com