This can be made with either a mix of summer fruits or just one fruit as you choose. The Flavour of the banana and the fruits come through very well. It’s not a particularly firm bread and needs to be eaten up in a few days.
4 oz [½ cup (1 stick)] butter, softened
1 cup [7 oz] granulated sugar
2 large eggs, beaten
3 ripe bananas, mashed
1 tsp vanilla extract
2 cups [8oz] plain flour
1 teaspoon baking soda
1 tsp baking powder
½ teaspoon salt
1 cup fresh strawberries chopped & tossed in 1 Tablespoon of flour [about 10 oz ]
200g Raspberries and or Blueberries or a mix of these
Note – the weight of the strawberries is after removing the hulls so you want 10 oz after preparation – a bit more or a bit less though won’t hurt.
Preheat oven to 190f / 375F degrees. Spray two 9×5 loaf pans [2 lb loaf tins] with nonstick spray. Set aside. Alternatively use 3 x 1 lb loaf tins. If you wish you can use a paper liner instead of spray
In a large bowl, cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a whisk. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined. Add the vanilla.
Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined be careful not to overmix. Fold in floured covered strawberries and other fruit.
Pour batter into prepared loaf pans and bake at 190C / 375F for 15 minutes. Reduce heat to 170C / 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.
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