Strawberry-Banana Sandwich Bites
Ingredients ~
4 tablespoons (1/2 stick) unsalted butter, melted
3 very ripe bananas, mashed
2 large eggs, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract
2-1/4 cups unbleached all-purpose flour
1/2 cup light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
For the Strawberry Cream Cheese ~
4 ounces regular or reduced-fat cream cheese (1/2 package)
2 cups fresh strawberries, sliced
1 tablespoon granulated sugar
Preparation ~
Preheat the oven to 350°F and grease a 9 x 5 x 3-inch loaf pan. Place the strawberries in a bowl and sprinkle with the granulated sugar. Set aside to macerate.
In a mixing bowl, combine the melted butter, bananas, eggs, buttermilk and vanilla extract. Beat with a fork until well mixed. Set aside.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the wet ingredients and mix just until blended. Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
While the bread bakes, drain any accumulated liquid from the strawberries and place them in the work bowl of a food processor. Add the cream cheese and process until smooth. Transfer to a bowl and chill for 20 minutes.
When the banana bread is done, cool it in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely before slicing.
Using a bread knife, trim the crust all around the banana bread to form a fairly even rectangle. Be sure to reserve the trimmings (see recipe note). Slice the loaf in half lengthwise, then cut into slices (1/4 to 3/8-inch thick).
To assemble the sandwiches, spread half of the pieces of banana bread with the strawberry cream cheese and top with a second piece of bread. Chill until firm. Remove from the refrigerator 15 minutes before serving.
Makes 10 to 12 servings
Note: Make good use of the trimmings from the banana bread by making toasted crumbs. Arrange the crusts on a baking sheet and bake in a 300° oven until dry and toasted, about 15 minutes. Allow to cool, then place them in a food processor and process into crumbs. Use them to top vanilla ice cream, pudding, oatmeal or freeze and save them for a streusel topping for a fruit cobbler.
