Strawberry Banana-Nut Bread

1 cup butter or margarine
1/2 cup sugar
2 eggs lightly beaten
1/2 cup plain (or strawberry) yogurt
1 teaspoon vanilla extract
4 medium bananas, enough for 1 1/4 cups mashed.
8 to 12 large California strawberries stemmed and mashed, enough for 3/4 cup
1/2 cup finely chopped walnuts
2 cups of flour

Sift Together:
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon salt
2 cups of flour

Preheat oven to 350 degrees Grease and lightly flour 6-6x4-o bread pans or 2 (9 x9-inch) cake pans.

In large bowl, beat butter at high speed until smooth. Add sugar and beat at high speed until fluffy. Lower speed and add the eggs, vanilla and yogurt one at a time. Allow the ingredients to completely blend. Add bananas and strawberries until evenly blended.

Add all sifted ingredients to mixture 1/2 cup at a time until completely blended. Do not over mix! Add the walnuts and stir to mix. Pour the finished batter into the prepared pans.

Bake for 35-55 minutes. Bread will be browned on top and pull away from side of pan when ready. Place pans on cooling rack for 10 minutes before inverting them. Wrap in aluminum foil to store in refrigerator.

Submitted by: John R. Sanford, Vallejo, California
Source: California Strawberry Commission