Strawberry Banana Almond Bread is a great way to use up any strawberries or bananas that have gotten too ripe to eat! Plus this bread tastes amazing!
In last week’s $40/week grocery budget challenge, I struggled with not getting to my produce before it went bad. We have had an extremely mild summer so far with low humidity and temperatures in the 80’s. This last week it was humid, in the 90’s and just plain disgusting. I am guessing the humidity and hotness played a role in speeding up the ripening process of my produce.
This recipe is a great way to use up strawberries and bananas that are too past their prime to just eat raw by themselves. Extra ripe bananas actually make this bread taste sweeter!
I strongly recommend that you try the recipe below the first time but then don’t be afraid to mix it up a little the next time! Don’t have bananas? This bread tastes amazing with the bananas omitted. Have walnuts but not almonds? Use those instead! As long as the flour/sugar/baking soda, etc. (core bread ingredients) ratios stay the same you can make swaps with the other ingredients.
Making swaps is my favorite part of cooking. Recipe ingredient swaps are also a great way to use up what you already have in your kitchen. In my post where I talk about creating your grocery budget, I touch on how important it is to shop your pantry first before making your grocery list. In fact I would say that this would be one of my top five frugal kitchen tips: use what you have first!
When you shop your pantry and/or fridge first, you will know exactly what foods need to be used up soon so that you can plan your recipes accordingly.
This recipe will make two loaves of bread. My husband and I love this bread so the two loaves didn’t stick around for even a week. If you don’t think that you will be able to eat two loaves in a week’s time you can either halve the recipe or freeze the second loaf after it has cooled!
- 1 lb strawberries (not frozen), chopped
- 2 ripe bananas, peeled & chopped
- 2 cups sugar
- 3 cups flour
- 2 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1¼ cups vegetable or canola oil
- 1½ cups almonds, slivered
- Preheat oven to 350 degrees Fahrenheit.
- Put strawberries in a medium sized mixing bowl and sprinkle 1 tbsp. of sugar over the strawberries. Toss the bowl to coat.
- Stir together the flour, remaining sugar, baking soda, cinnamon and salt in a large mixing bowl.
- Whisk together the eggs in a third bowl. Stir oil and chopped bananas into the egg mixture. Pour the egg mixture over the strawberries. Add the almonds, reserving 2 tbsp. to the side.
- Slowly fold the strawberry mixture into the flour mixture until just moistened.
- Spray two 9x5-inch loaf pans with non-stick spray.
- Evenly divide the batter between the two pans (approximately 3 cups per pan).
- Sprinkle the remaining two tbsp. of almonds over the tops of the bread mixture.
- Bake for 50 minutes or until a toothpick inserted into the bread comes out clean.
- Allow the bread to cool in the pans on top of a wire rack for 10 minutes.
- Remove the bread from the pans and allow them to cool completely on the wire rack.