Strawberry Banana Bread

This is a moist bread that could be served as breakfast or dessert.  The sliced fruit on top makes it look so nice!

Strawberry Banana Bread

1 1/4 c flour
1/2 c white sugar
1/4 c light brown sugar, packed
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 c canola oil
1 egg white, beaten
1 tsp vanilla extract
1 cup diced strawberries
2-3 strawberries, thinly sliced
1 banana
Preheat oven to 350 degrees.  Spray a regular loaf pan with cooking spray.  In a large mixing bowl, combine flour, sugar, brown sugar, baking soda, and cinnamon.  Stir to combine.  Mash 1/2 of the banana and add to the dry ingredients.  Thinly slice the remaining 1/2 banana.  Add the oil, beaten egg white, and vanilla, stir until just combined.  Gently fold in 1 cup diced strawberries.  Thinly slice a few more remaining strawberries for topping.  Pour batter into prepared loaf pan and top with thinly sliced bananas and strawberries.  Press them gently into the surface of the batter.  Bake for 40-45 minutes or until toothpick comes out almost clean (cook time can vary depending on moisture of fruit and different ovens).  Allow bread to cool completely before removing from pan.
Adapted from http://www.loveveggiesandyoga.com/

Strawberry Yogurt Cake

This is another great recipe I found on Pinterest.  This cake is very moist and delicious.  It will make a great spring time cake.  Enjoy!

Strawberry Yogurt Cake

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

2 tbsp lemon juice, divided

zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.  With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp of lemon juice. Alternate beating in the flour mixture and the yogurt.  Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.  Pour the batter into the Bundt pan. Bake in the preheated oven 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining tbsp of lemon juice and the powdered sugar (add a little more lemon juice if too thick). Drizzle over the top of the cake.
Adapted from http://aspicyperspective.com/