It’s the season of the strawberry! Nothing says summer (or Wimbledon) quite like strawberries with lashings of cream but we wanted to do something a little different with the yummy red berry. Enter Berry Bread! This fruity loaf uses our Berry Protein to give it a beautiful pink hue and subtle flavour throughout. The strawberries are dotted throughout to give you that extra treat with each mouthful.
Before we begin, did you know that strawberries are not actually considered a fruit but are actually ‘runners’ that belong to the rose family? More fun strawberry facts: they’re bursting with vitamins C & K, which, if you remember from Dr. Nick’s micronutrients blog, are great for helping your blood with clotting, and keep your skin and bones healthy. They contain fibre and fructose which can help regulate blood sugar and keep you feeling fuller for longer. As with anything though – in moderation!
Preheat the oven to 175C and if you’re using a fan oven, adjust to around 160C. Then line a loaf tin with greaseproof paper. We used a 9x5” tin.
If you have a stand mixer, cut your bananas into chunks and use the paddle attachment to mash them into a thick, chunky syrup. If you’re mixing by hand, use a fork to mash up the bananas, then beat until a little runny. Add your wet ingredients to the banana (oil, yoghurt, nut butter and almond milk) and mix. Once you have a smooth batter, stir in the protein powder and you’ll see it change to a baby pink colour.
Put your oats into a blender and whizz until they become flour. Once you’ve got a chunky powder, add to the batter along with the baking powder and fold into the mixture. Your final consistency should be like a really thick smoothie. Finally, add your strawberries and stir in by hand.
Pour into your lined loaf tin and pop it into the oven for around 30 minutes but keep an eye on it as cooking times will vary with ovens. The Neat kitchen has a fan oven so our loaf cooked in around 15/20 minutes. You’ll know it’s done when you can stick a skewer or knife in and it comes out clean.
Allow the loaf to cool and cut slices.