Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat
Author: Lauren Lilling
Recipe type: Breakfast, Brunch
Makes: 8 servings
- 7 ounces (~1⅓ cup) sliced strawberries plus 1 teaspoon vanilla extract for roasting
- 6⅞ ounces (1¼ cups) white whole wheat flour
- ¾ teaspoon baking soda baking soda
- ¼ teaspoon salt
- 2½ ounces (~1/2 cup lightly packed) brown sugar
- 1 ounces (2 tablespoons) unsalted butter, softened at room temperature
- 2 x-large egg whites at room temperature
- 10½ ounces (~1 cup) mashed brown banana (~3 medium)
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- Roast strawberries; pre-heat oven to 350 degrees and line a baking sheet with parchment paper; set aside
- Toss sliced strawberries with vanilla and spread out on prepared baking sheet
- Roast in oven for 20 minutes
- While strawberries are roasting, prepare rest of banana bread
- Spray a loaf pan with non-stick cooking spray and set aside
- In a medium bowl, whisk together dry ingredients (flour, baking soda and salt); set aside
- In the large bowl of an electric mixer, beat butter and brown sugar until light creamy; add egg whites and mix on medium speed for a minute
- Scrape sides of bowl; add banana, applesauce and vanilla; mix on medium speed until combined
- Reduce speed to low and slowly add dry ingredients just until combined, do not overmix batter
- Once strawberries are done cooking, gently fold them into batter; bake for 35-40 minutes or until a knife comes out clean from center of loaf
- Allow to cool before removing loaf from pan
- Best served immediately; store tightly wrapped in seran wrap up to 3 days at room temperature or freeze up to one month
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/vanilla-roasted-strawberry-banana-bread-that-is-low-fat-and-whole-wheat/
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