I’m always taking one of my base recipes and turning it into something else, I like that about this blog and what it says about my base recipes: that they’re the Raven of Recipes. (psst: that was an X-Men analogy in case you didn’t know)
Well I know for a fact that the post name sounds a little odd, so I’ll start by saying that it’s a take on banana bread except with a different fruit and an additional flavoring method. I’m always taking one of my base recipes and turning it into something else, I like that about this blog and what it says about my base recipes: that they’re the Raven of Recipes. (psst: that was an X-Men analogy in case you didn’t know).
I decided some time ago that I want to make strawberry bread but with my own method, my favorite method – roasting, and when it came time to create the recipe it dawned on me how sweet strawberries are and how plain the recipe might seem, at least to me it would seem plain, so I opted to add blackberries solely because it was on sale that week and no other berries were. I had never roasted blackberries before but they actually roasted better than the strawberries did! I’m in love with roasting fruit, even in the summer time, the concentration of flavor that happens does more than any extract or emulsion could dream of.
Another addition of flavor was vanilla, I’m totally a vanilla snob now that I’m older and simple extract won’t cut it for me, I either do paste, powder or the bean, but no extract, if you only have extract then I would say not to add it to this recipe because of the medicine flavor and the amount of wetness it would give would alter the recipe in a terrible no good bad way. I bought some vanilla powder a while ago and I decided to make some vanilla sugar. The recipe is simple: 1 cup of sugar to 3 tablespoons of vanilla powder. It actually last a good amount of time and the flavor deepens the longer it sit.
Alterations: if you don’t like blackberries, then another berry will be fine, the blackberry actually gives the bread this black licorice color when it bakes and it’s not too appealing, so adding raspberries could prevent that since blueberries would give the same dark color the blackberries did. I also would suggest using oranges as well. Double the amount of roasted strawberries then zest three oranges and add it to the batter, you could use the juice for some homemade orange juice or make a glaze to top the bread with. All of these alterations are possible without that much additional effort.
FYI: the batter will be thick, super thick, even before you add your last amount of flour, this is normal and should be expected, continue to mix your flour into your batter and the moisture will eventually soak up the flour, the amount of extra moisture also depends on the amount of wetness your berries add, but they shouldn’t add too much since we roast them.
Ta-Ta-For-Now: well that’s all over here, this recipe actually makes enough for three instead of four, one person in my apartment isn’t too fond of cake bread recipes so I usually scale back the amount per serving, that being said, if someone in your family adores cake bread recipes then it might only feed two instead, so be mindful of that as well. Also remember to keep this bread refrigerated. Berries can go bad and mold quickly if not keep cold, even when baked.