My fridge is stuffed right now.
Not because we have a crazy amount of food. I mean, we always have sort of a crazy amount of food in our house, but this time it’s just because it’s summer.
Summer stuffs our fridge for two reasons. The first is that everything delicious is in season. Cherries and apricots are on their way out, peaches are at their peak, and tomatoes are just about ready. We’ve had to start bringing the cart to the market with us because It’s kind of impossible to carry around three Weiser Farm’s melons, a bag of peaches and a flat of tomatoes. For three hours.
Talk about a food blogger workout.
The second reason our fridge is stuffed is because we don’t have air conditioning. So if we left those tomatoes I’m in love with out on the counter for more than twelve hours, we would not only have tomato mush, but we would also have a swarm of fruit flies.
Somehow recently, a few bananas got left out in the fruit bowl in the summer heat. And I kept telling myself they’d be ok or that I’d finish them in the morning. But then I was having breakfast and I realized I could smell the bananas on the shelf next to me. It wasn’t a bad smell, just a “use me now or I’ll turn into a big blob of gross” smell.
One of the bananas even looked like this, so I was almost sure I’d just be throwing the whole bunch away.
Except when I peeled it, just to make sure, the banana inside looked just right…
Which, of course, meant banana bread!
I started looking up recipes. I also discovered I had a pint of strawberries that were on their last days. (Strawberries and bananas take a back seat to stone fruit in this house, I guess.) I figured I’d throw them in the mix. I started making a grocery list. I almost headed out the door.
But before I did, I just happened to stumble across a recipe for chocolate banana bread. Chocolate. Banana. Bread. I had an epiphany where I realized that the combination of chocolate and banana in bread was even better than banana and walnuts. And sounded so much more like dessert than breakfast…
Plus, I was still going to add in strawberries.
Yep. I was making Strawberry Chocolate Banana Bread.
Banana bread is one of those comfort foods that just makes me happy. It’s fluffy and light and crunchy and is kind of like a cake, but can definitely be categorized as breakfast.
This banana bread was even better. Even more decedent. Even more tempting to just cut yourself off a piece every time you happened to be near the kitchen.
I truly had to give away half of this loaf because it was so rich and delicious and amazing. But mostly because I’m supposed to be on a post-vacation detox, and I just couldn’t stop eating it.
No one I gave it to seemed to mind too much. It was almost like a giant strawberry brownie. And topped with vanilla ice-cream on a hot summer day? Oh. My. Gosh.
Give it a try. I promise you’ll be tempted to always leave your bananas out a little too long when the temperature goes up…
Strawberry Chocolate Banana Bread
ever so slightly adapted from smitten kitchen’s Double Chocolate Banana Bread
3 medium very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup flour
1/2 cup Dutch-process cocoa powder
1 cup Strawberries, chopped
3-4 Strawberries, sliced length-wise for topping
Heat your oven to 350°F. Butter a 9×5-inch loaf pan.
Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, & vanilla. Use as sifter to sift baking soda, salt, cinnamon (if using), flour and cocoa powder over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chopped strawberries.
Pour into prepared pan, top in whichever design you’d like with the remaining strawberry slices, and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.