Strawberries are my all time favorite fruit! For as long as I can remember they always have been. I guess not just the fruit but also the flavor. I have always loved strawberry milk, strawberry cupcakes/cakes, strawberry koolaid, Straw-ber-rita's!!
And bananas are pretty close to the top of my list also.
Please tell me I am not the ONLY person whose bananas end up looking like this? I swear, my kids will eat them like they are going out of style, demanding more. Then one day, nobody wants them anymore and they end up looking like those poor things! And then it dawned on me! I wonder if you can make Strawberry/Banana Bread? I was tired of making the same old Banana Bread that I always make when my bananas look close to death. So I decided to google and I found this recipe here!
Here is the cast of characters! Flour, baking soda, salt, baking powder, eggs, butter, cinnamon, vanilla, smooshed bananas, strawberries and sugar! (not the sugar above, the one below!! I didn't read the recipe correctly, be sure you do that!) Also don't plan on using that many strawberries and bananas for one batch. I got a little crazy and made three batches!! Luckily I was able to take some to work and I really think my coworkers enjoyed them! Oh yeah, my kids were super excited too! They loved having them for breakfast and then a snack when they came home from school!!
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| Use brown sugar instead of white!!!! |
All right! Time to get started! Melt your butter in a small saucepan and then let cool to room temperature.
Smoosh your bananas up!! (Yes that is a real word to me! I don't care what auto correct tries to tell me!)
Cut your strawberries into bite size pieces. And feel free to snack on them while you are cutting them up!
Get your medium sized bowl and whisk together the eggs, vanilla extract and mashed bananas.
Add the melted butter and stir to combine.
Doesn't that look good?!?!?1
In a separate larger bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
Beautifully combined!!
Now dump those beautiful berries onto your flour mixture.
Gently fold the berries into your mixture, making sure each berry is coated with the flour mixture. The directions stated this was important because it would help the berries from sinking during baking. I wasn't sure if it would make a difference. I wasn't going to get my hopes up, but I was not disappointed in the end!
Now add your wet ingredients to the flour mixture.
And start stirring until the ingredients are combined. Do not over mix or you will end up with tough muffins!
Lookin' Good!!
Line your muffin tins with some pretty paper liners!
( These beauties came from the Dollar Tree!!)
Divide the batter evenly between the 12 muffin cups.
(or 50 if you get a little overzealous like I did!!)
Slide your muffins into your preheated 350* oven.
Check on them around the 20 minute mark. Look at those beautiful strawberries just hanging out on top!
I guess that flour trick did work!
Mmm, Mmm, Mmm
Delicious!!
Strawberry Banana Muffin Recipe
- 1/2 cup (1 stick) butter,melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup fresh strawberries (cut into bite sized pieces)
- 2 1/4 cups all-purpose flour
- 3/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Place oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners.
In a small saucepan melt the butter. Let cool to room temperature.
In a medium bowl whisk together the eggs,vanilla and mashed banana. Add the melted butter and stir to combine.
In a separate large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Can be stored for a few days at room temperature.
Makes 12 regular sized muffins.
Prep time: 20 mins
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