When I found this recipe, I had some strawberries that were well onto being too ripe that needed to be used. This was perfect. I changed a few things - such as using half honey/half sugar and using half wheat flour, but I'm going to post it both ways below. I've also made it into bread and muffins. I always double the recipe!
Ingredients- (double if you want to do 12 muffins or two loaves)
3/4 cup whole wheat flour AND 1/2 cup all-purpose flour (OR1 1/4 cups all-purpose flour)
1/4 honey and 1/4 cup white sugar (OR 1/2 cup white sugar if you don't want to use/don't like honey)
1/4 cup light brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 medium banana, divided (half mashed/half sliced)
1/4 cup canola oil
1 egg white, beaten
1 teaspoon vanilla extract
1 cup strawberries, diced(you can used frozen)
Preheat oven to 350F and spray a 9×5-inch loaf pan or 6-muffin tins. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine. (add in honey after that is mixed if you are using) Slice a banana in half and mash one half with a fork and slice the other half into thin discs. Add the mashed banana to the dry ingredients and stir. Add the oil, beaten egg white, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries. Pour batter into prepared pan and top with 1/4 cup strawberries and banana slices, pressing them very gently into the surface of the batter. For the bread, start checking after 40 minutes - once a toothpick comes out clean, it is ready. The muffins took about 25 minutes in my oven. You can serve warm with some butter - or nothing at all! I actually prefer this cold. It can be frozen for up to 3 months.