What do you do when you come home on a cold winter’s night to be faced with squashed bananas and strawberries? I knew they would not last another day but they were too squashed to eat. I decided to make strawberry and banana bread. I knew that banana bread is a great way to use up overripe bananas. The ones that have been left in the fruit bowl until they have gone black and no one will touch them. I thought that adding squashed strawberries into the mix would just add to the deliciousness. It turned out I was right, the strawberry and banana bread was perfect. A touch of sweetness perfectly complementing the banana.
I don’t normally bake when I come in from work. After a long day it is enough effort to get dinner ready, eaten and cleared up. Most of my baking is done at the weekend when the house fills with the smell of baking and there is time to eat it at leisure. I knew the bananas would not last till the weekend so turned on the oven and made the effort. Weighing out and mixing the ingredients is soothing and my son was delighted to lick out the bowl.
There is something comforting about the smell of baking on a cold winters night. The wind howls outside in the darkness doing it’s best to chill you to the bone. Inside the kitchen is warm and the smell wafts though the house making you hungry. It seemed like ages until the strawberry and banana bread was ready and could be released from the oven. The wait for it to cool seemed equally long, the bread sat on its wire rack begging to be eaten.
Finally we could slice it, still slightly warm as we could not wait any longer. It was sweet and delicious, perfect with a cup of tea to help keep out the chill. There was plenty left to take in our packed lunches the next day, a lovely treat at work and school. I may have to bake in an evening more often, it did not take as much time as I thought and the effort was worth it.