Strawberry Chocolate Banana Bread

It has been a very busy few weeks, and even when we were actually in town, there were still tons of things to catch up on from when we weren’t in town. I think we are almost caught up now though–I even had time to get my hair done last weekend! I now look like I’ve actually been on the beach this year (without the requisite sunburns).

But enough about hair, let’s talk about yumminess. Most important part about catching up is that I had time to bake again! And the weather cooled down enough that using the oven wasn’t going to mean sleeping in one. There were a couple of very ripe bananas lying around which can mean only one thing: banana bread!

I started with the recipe “Banana Bread Cockaigne” from Joy of Cooking, and made some tiny mods based on what I had available. Here is the end result:

That’s right, there are chocolate chips and strawberry pieces in the banana bread.

Strawberry Chocolate Banana Bread

Preheat oven to 350°F. Grease an 8.5″ x 4.5″ loaf pan.

Whisk together in a medium bowl:

  • 1 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Beat in a large bowl at medium speed until creamy:

  • 2/3 c white sugar
  • 6 tbsp butter, softened
  • 1/2 tsp lemon juice

Beat in:

  • 1 large egg, beaten
  • 1 c mashed ripe bananas (approximately 2)

Add the dry ingredients in about 3 parts, beating until smooth after each addition. Then fold in:

  • 1/2 c strawberries cut into 1/2″ pieces (make some a bit larger)
  • 2/3 c semi-sweet chocolate chips

Pour/scrape the batter into the greased pan. Bake until a toothpick (or chopstick, if you don’t have any toothpicks handy) inserted in the center comes out clean (about an hour). Cool slightly, then remove from the pan and leave to cool on a rack. Slice after the loaf has cooled completely.

What did I think? Delicious! I was extremely surprised about how light coloured the bread was, I am used to banana bread that is much darker. It also, while still very dense, does not have the greasy feeling that banana bread usually has either. It is possible that perhaps I could’ve gone a little lighter on the chocolate chips……kidding! There’s no such thing as too much chocolate.



Yoghurt Covered Frozen Strawberries

So, I was just wandering around the internet and stumbled onto this picture.  Apparently, these are strawberries dipped in yoghurt and then frozen.  Seems like a good snack to try this summer.  Maybe putting it in fruity drinks as ice cubes, or just some snacky good times.


I feel like modifying this simple concept by adding a touch of honey and maybe some mint or lime would make this really awesome.  Hmmmmmm….lime is acidic and probably wouldn’t be a good idea as it could possibly curdle the yoghurt.

(image courtesy of

Proposed Recipe

  • 1 quart of awesome delicious strawberries
  • 2 cups of plain/vanilla yoghurt
  • 3 tbsp of honey
  • 4 mint leaves, finely chopped
  • 2 tsp of custard powder

1.  Mix the yoghurt, honey, mint, and custard powder together.  The mixture should be pretty thick and be able to hold it’s shape, almost like cookie dough (if it isn’t add a little more custard powder).  Taste the concoction to see if it is to your liking.  Don’t worry, I wont tell.

2. Place wax paper on a baking sheet or flat surface that you can fit into your freezer.

3.  Wash and hull (pull the green stems off) the strawberries.  Envelop the strawberries in the yoghurt mixture and place on the wax paper.

4.  Place the strawberries in the freezer and wait about 3 to 6 hours for them to freeze.

5.  Enjoy!

Keep in mind this is a proposed recipe and it may be a little bit off.