Strawberry Season...

I am busy trying to get packed for a quick trip up to Boston. There is a memorial mass for my Dad. Also it gives me a chance to see Mom and family.

Log Cabin quilt top circa 1900, purchased in Penn.

Silly me...I put a photo of my banana bread on my last post and didn't post the recipe. This is a combination of a Strawberry Breakfast Bread and a Sour Cream Banana Loaf Bread that I make often.

Sour Cream Strawberry Banana Bread
1-1/2 cups All-purpose flour
1 Tablespoon Wheat Germ (optional)
1 cup sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp lemon zest
2 eggs
3/4 cup strawberries, mashed (I use a potato masher)
1 small banana, mashed
1/2 cup vegetable oil
1/3 cup sour cream
1/2 cup pecans
1/2 cup chopped strawberries.

In a large bowl stir dry ingredients (flour, wheat germ, sugar, baking soda, baking powder, salt, nutmeg and cinnamon)

In a medium blow mix together eggs, lemon zest, mashed strawberries, banana, oil, and sour cream.

Make a well in the center of the dry ingredients and add the egg mixture. Fold together until just mixed. Add the chopped strawberries and the chopped pecans. Gently fold.

Pour into a greased and floured 9x5 loaf pan. Bake in a preheated 350 degree oven for 50 minutes. Check after 25 minutes to see if the bread is browning too quickly, if so cover it lightly with foil. Allow the bread to cool in the pan, on a wire rack, for 15-20 minutes. Remove from the pan and finish cooling on the rack. Do not slice until the bread is cool. Bread is best the day after it is baked.