Strawberry Banana Chocolate Chip Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.
• Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.
• Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, baking soda, cinnamon, and salt together in a large bowl.
• Mix bananas, strawberries, both sugars, oil, chocolate chips, and eggs together in a medium bowl. Add to flour mixture and mix until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Steps:

• Place the fruit in a baggie and seal, removing as much as air you can. Then mash with your hands.
• Add the Yogurt and Vanilla to your fruit mix bag, smoosh together your liquid ingredients and add to bread machine. Next add the dry ingredients, your butter, and the yeast.
• Close the lid. Set the Bread Machine for a 2-pound Wheat Bread Loaf.

Steps:

• Preheat oven to 350 degrees F/180 degrees C and grease a 16 cup muffin pan or place 16 paper muffin cup liners in muffin pan.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
• In another bowl, whisk the egg, oil, sour cream (or plain yogurt can be used) and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, chopped strawberries and chocolate chips.
• Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 22-25 minutes or until a toothpick inserted near the center comes out clean (toothpick inserted into center of muffin may be a bit moist and gooey because of using fresh chopped strawberries, but that's alright). Cool for 5 minutes before removing from pans to wire racks to cool completely.