With daylight savings finally coming to an end I think it may to safe to say that summer is over and it's time for autumn to begin. The markets may be full of well-priced strawberries but they are lacking in flavour so I've decided to add them to banana bread, along with a bit of dark chocolate as an extra treat.
250 grams mashed banana
120 grams soft brown sugar
75 grams yoghurt
25 grams melted butter, cooled
200 grams plain flour sifted with 2 teaspoons baking powder
250 grams strawberries, halved
50 grams dark chocolate bits
Place the mashed banana and sugar into a large bowl and whisk until the sugar has dissolved. In a small bowl, whisk together the eggs, yoghurt and butter, then pour into the banana mixture. Whisk to combine before adding the sifted flour. Use a spatula to stir in the flour and once it has been absorbed, fold through the strawberries and chocolate bits.
Pour the mixture into a greased and lined loaf pan and bake in a preheated 170°C oven until golden and cooked through - about 45 minutes.
Let it sit for a few minutes before turning out onto a wire rack. As strawberries release a lot of water when cooked it's important that you remove the baking paper and rest it straight on the wire rack - the presence of paper inhibits the heat escape and can cause the cooked loaf to become softer as the strawberries stew in the trapped heat.