Recipe by Julie Larche
"This is a recipe my whole family loves. It's a great breakfast bread. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
vegetable oil, divided
1 1/2 cups
Wow! This natural-foods enthusiast says, "thumbs up". I revised some of the ingredients, and it was still incredibly delicious. The pale pink color inside is lovely as well.
[I scaled down the sugar to about 1 cup (and used raw), and I used a combo of alternate grains (cornmeal, rice flour,buckwheat, etc.)to substitute part of the whole wheat flour for variety. To add moisture and reduce fat, I substituted applesauce for part of the vegetable oil. Adding a pinch of ginger spices it up nicely too. It's so good that I'm baking it for the teachers at my kids' school for their special luncheon. Thank you!!]
My husband didn't like this bread. He said it tastes like flour... I didn't find it anything special or great either.
This loaf turned out great! I cut back the sugar to 1/2c. and the oil to 1/4c. I also added one extra banana and doubled the strawberries. Chopped pecans were a great addition, as well as 3 T. of cocoa. What a great chocolatey and healthy treat!
Good, although I think the recipe needs some adjustments. It certainly needs a small amount of salt and vanilla. I added pecans which and used frozen strawberries. Fresh strawberries would be much better since the frozen ones kind of just turned to mush when I tried to stir them into the batter. If you want more strawberry taste, you could add strawberry puree for daiquiris in addition to the chopped fresh strawberries.
Don't let the amount of sugar in this recipe scare you off - I made it with only 1/2 cup of sugar and it came out great. It makes it more of a snack bread and less of a dessert. I also reduced the oil to 1/3 cup and added a bit of salt, vanilla and nutmeg. Very good!
Very moist & full of flavor. The outside of the bread did start browning too much so I cut the temp down by 25 degrees.
I took the bread out of the oven after one hour. It came out very moist, best eaten with a fork, and very tasty. I could have left it in longer for firmer bread but the outside seemed to be getting too brown to leave in the oven.
The bread seemed over-done when I cooked it the hour and 15 minutes. If I made it again, I'd cook it for less time. The flavor was pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Banana Strawberry Loaf
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This rich, hearty loaf is great for breakfast or snacks.
Discover the simple secret to moist, rich, delicious banana bread.
Here’s a versatile banana bread for banana bread purists.