ANYWAYS- guess what just started yesterday?? The 12th South Farmer's Market!! Woo hoo! Truly, my favorite part of living in this town is knowing that every Tuesday from 3:30- 6:30, I can do my grocery shopping OUTSIDE in the park, with LIVE MUSIC playing, free samples to try everywhere, and support the local farmers for UNDER TWENTY DOLLARS! I'll go on a bigger tangent another time about how much we love our farmer's markets here in Nashville... but today I wanted to share with you my great, accidental recipe that I made up last night.
Bountiful Blessings Farm yesterday. I brought them home and I couldn't let them sit for one second longer without doing SOMETHING with them. (and oh do i have high hopes for what's still yet to come with them again tonight!) I knew I was going to be making my banana bread to take over to my sweet friend Carly's house this morning, so I thought, "why not mash up a few of those strawberries in there as well??" Then I discovered I didn't have any milk and it was 9:45 pm... was not about to go to the grocery store. So I improvised! We're gonna use the basics of my banana bread recipe... and then we're gonna go off course. :) So here's what you need:
- really rotten bananas. I think I used 3... you could use 4 if you wanted
- fresh strawberries
- 1 cup all-purpose flour OR do what I did (since I didn't have a whole cup of all- purpose) use 3/4 cup all-purpose and 1/4 cup whole wheat flour
- a little less than 1/2 cup sugar
- roughly 3/4 cups sour cream, a little more than
- 2 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- a little less than 3/4 cup rolled oats, just raw for a little texture
- 1 egg
- 4 Tablespoons butter, melted
- a splash of water
Preheat your oven to 375 degrees. Lightly butter and flour your loaf pans. This will either make one very full loaf pan or two smaller more petite packaged loafs. I made two smaller ones since I was giving one away.
In a medium sized bowl, mix together your dry ingredients, including the rolled oats.
In a smaller bowl, melt the butter and let it sit for a minute or two to cool. Add in the egg and beat well. Be sure not to crack the egg in the butter if it's still too hot.. you don't want to cook the egg! :) Once that's mixed well, add in the giant dollop of sour cream and stir well until thick and creamy. Add the creamy butter mixture to the dry ingredients and stir well... your mixture will be thick! Here's where you need that splash of water. Once you've mixed and stirred it thoroughly, turn your faucet on for a quick second and put the bowl underneath. Just enough to wet the dough so you see a TINY little pool of water in there somewhere. This is in place of the milk, haha! Whatever works! Now mix away.
Set that aside and get out a big plate that you can mash your bananas and strawberries on. Now, I tried to capture just how rotten my bananas were so that you could see how little mashing I actually had to do, but I couldn't actually snap the photo fast enough without the flesh of the banana DRIPPING out of the skin... So I'll say this: these bananas have been rotten and black and frozen in my freezer for about 3 months. They're rotten and they were perfect.
see how soupy those babies are?? That was before I put the fork to 'em.
Now add the fruit mixture to the dough, stir well, and pour the dough into the prepared pans! Bake for about 34 minutes... just until the edges start to pull away from the sides of the pan and a knife comes out clean from the center of the loaf.
Let the loaves cool for about 5-10 minutes before flipping them out to wrap them in foil or serve them right then and there with some butter. ;) YES PLEASE!
isn't it pretty to see poppy pink strawberry chunks in your banana bread?? :)
Slice it up, serve it by itself or with a little ramekin of cream cheese and a hot cup of joe... Why yes! You do have a great recipe to share at that kitchen shower... bring a loaf over to share as well? No problem!
Happy sweet spring day to you... and enjoy your new fruit filled treat!