* 6 ripe bananas
* 3 diced strawberries
*½ cup of butter or vegetable oil (this time I used butter)
*½ cup of sugar
*1 teaspoon baking soda
*½ teaspoon of cinnamon
* 2 cups of flour
*½ teaspoon of salt (I omit the salt)
* two eggs
* a bit of crushed mint (optional)
Pre-heat the oven to 350 degrees Fahrenheit so it will be ready to go after making the banana bread mixture.
Mash all of the bananas with a fork or a potato masher until these form a puree. A food processor can also be used to make this process more efficient.
Dice-up three strawberries and mix these into the bananas.
Mix the cinnamon into the mashed fruit.
Add softened butter or oil to the bananas-strawberries and mix this in thoroughly. I used butter for the last batch of banana bread, and I have to admit it gave it a very rich taste.
Slowly mix in the flour. For instance, I mixed in 1/3 cup at a time so it would be fully incorporated, and not too lumpy. However, try not to over mix the batter because leaving a few lumps ensures the bread is moist rather than tough after baking.
Mix the baking soda into the dough. Do not forget this step because your bread will not rise without it!
Add the sugar and mix it into the batter.
Crack open and mix two eggs into the banana bread dough.
Add a bit of crushed mint and incorporate it into the dough, if desired.
Pour the banana bread batter into an oiled baking dish, and bake at 350 degrees Fahrenheit for about an hour, or until a tooth pick comes out clean. Ovens can vary, so monitor the pumpkin bread as it is baking.
Let the banana bread fully cool before slicing it because if will hold up better this way.