Ingredients
- flour
- 1½ cups
- whole-wheat flour
- ¾ cups
- baking soda
- ¾ tsp
- baking powder
- 1½ tsp
- salt
- ¾ tsp
- cinnamon
- 1½ tsp
- nutmeg
- ¾ tsp
- whole milk
- ¾ cups
- strawberries, halved
- 1 cups
- strawberries, sliced
- 1 cups
- bananas, mashed
- 2½ cups (8-9 overripe bananas)
- butter
- ½ cups (1 stick)
- sugar
- ½ cups
- brown sugar
- ½ cups
- vanilla extract
- 1 tsp
- sour cream
- ½ cups
- eggs
- 2
- dark chocolate chips
- 1½ cups (3/4 of a bag)
Instructions
- Preheat 325°F, put rack in the middle position. Use two 9” x 4½” loaf pans, lightly greased. Bake for 30min, then 30min, then 15min, rotating pans after each time lapse. Cool for 15min in pan. Cool loafs completely on rack.
- In a medium bowl, whisk together flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, puree halved strawberries with whole milk. Mash and add remaining sliced strawberries. Mash and add bananas.
- In a large bowl, beat butter, sugar, brown sugar, and vanilla extract together until creamy. Add and mix in the sour cream. Add and mix in the eggs. Add and mix in fruit mixture.
- Combine wet with dry ingredients by folding/whisking together until just combined. DO NOT OVER STIR.
- Gently fold in dark chocolate chips.
Notes
room temp. Eggs, bananas, and strawberries were at room temp. 4 cups of bananas are too much, doesn’t bake completely through even after 90min.