I found a ridiculously good twist on a classic banana bread. Roasted strawberries! I can’t believe how incredible the strawberries smelled while roasting in the oven. I wanted to eat them right off the pan. But I can assure you, the bread itself did not last long. I haven’t been able to bring myself to make it again because I’ll just eat it all. I made this for my family at my mom’s house. My Uncle is diabetic so I made one with chocolate chips and one without. They were both, REALLY good. Made with gluten free all purpose flour, it turned out moist, soft and not crumbly at all. Of course, you can make it with whole wheat or white all purpose flour. Whichever you have on hand and prefer.
Original recipe found here
1 1/4 cup Strawberries – Sliced
3 ripe medium Bananas – Mashed
2 tbsp Apple Sauce – Unsweetened
1 1/4 cup All Purpose Flour – Gluten Free
3/4 tsp Baking Soda
1/4 tsp Salt
2 tbsp Butter – Unsalted
1/2 cup Brown Sugar – Unpacked
2 Egg Whites
1 tsp Vanilla Extract
1/4 cup Chocolate Chips *Optional
-Preheat oven to 350°F. Cover a baking sheet in tinfoil and spray with cooking spray. Slice strawberries and spread in one layer on baking sheet. Roast for 25 minutes. Remove from oven and let cool – leave oven on.
-In a small mixing bowl combine flour, baking soda and salt.
-In a large mixing bowl cream butter and sugar. Add egg whites, banana, apple sauce and vanilla. Mix with hand mixer until thick and smooth.
-Add flour and mix on low until fully combined but don’t overmix.
-Fold in strawberries (and chocolate chips if using) with a spatula and spray two loaf pans with cooking spray or parchment paper.
-Bake on centre rack for 45-50 minutes or until a knife/toothpick comes out clean.
-Let pans cool to room temperature before slicing.
Serves 16 – 8 servings per loaf
Weight Watchers points per serving – 6
Calories – 110.2
Fat – 5.5g
Fibre – .5g
Sodium – 225.4mg
Carbohydrates – 5.5g
Protein – 10.5g