Strawberry Banana Bread

Over the last few weeks, Bundle and I have been working through this adorable strawberry themed activity packet for school time. It’s been so fun anticipating spring and strawberry-picking season!

I thought a bit of life skill practice in the form of baking could be a fun, strawberry-themed extension for our learning, so we set out to bake strawberry banana bread this afternoon.

It’s always so rewarding to watch Bundle take over in the kitchen and gain more and more confidence as a little baker. ❤ ❤ She worked on knife skills with a butter knife, measured flour, packed brown sugar, mashed bananas, and lots more. All in a cute Frozen apron!

As an added bonus, this bread is egg, gluten, nut, butter, and oil free! Save for the sugar, it’s a really healthy quick bread. We had it with vanilla ice cream this evening, and are looking forward to breakfast already!

Here’s our joint effort strawberry banana loaf recipe.

*Takes 1 hour, 30 minutes. +more with  preschooler. 🙂

Ingredients:

2 c. gluten free all purpose flour
1 c. brown sugar
1 ripe banana, mashed
3/4 c. roughly chopped strawberries
2 Tbsp. cornstarch
1/4 c. plain or vanilla Greek yogurt
1/4 c. unsweetened applesauce
1 tsp. cinnamon
2 Tbsp. baking powder
1 tsp. salt
Decoration and Glaze, if desired
three small strawberries, sliced in half
1/2 c. powdered sugar
1 Tbsp. + 1 tsp. water

Preheat the oven to 350 degrees F and grease a 9 x 5 in. loaf pan. Combine the sugar, applesauce, yogurt, and banana in a large mixing bowl and mix (or stir) until well-combined and creamy. Add the flour, cinnamon, baking powder, and salt. Mix again until you have a thick, fluffy batter. Gently coat the chopped strawberries with the cornstarch, and fold the mixture into the bread batter.

Pour the batter into the pan and bake for 55-60 minutes. During the last five minutes, add the sliced strawberries. Remove from oven and allow at least an hour and a half to cool. (We totally did NOT wait that long, and our loaf almost fell apart!) Combine the powdered sugar and water and stir until smooth. Drizzle your loaf however you like with the glaze.

Slice and enjoy!

I’m eating a piece as I type…I insist on it being “inspiration” for the post. 😉

But honestly, it doesn’t need much more inspiration – I’m glad we took the time today to create something fun, new and delicious. (And pretty healthy!)

Hope you have a sweet and wonderful weekend.

 

❤

*I’m excited to share that I’ve chosen to link up this post to the Hip Homeschool Hop (running from March 21 – 27, 2017)! You can find my posts – including this one – and many more fabulous posts about homeschooling here on Hip Homeschooling Moms!

 

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