We have a lot of fresh fruit in the house, and it’s all ripening at once! So I decided to use the last two bananas, which were very ripe, and several strawberries, which were starting to mold-I didn’t use the moldy one!

This bread is low fat, low cholesterol, low sodium, and high fiber. It’s also very yummy!

Banana Strawberry Bread

Preheat the oven to 350 degrees F and lightly oil four 2-cup Pyrex glass bowls.

Mash 2 ripe bananas and 8 ripe strawberries in a large bowl.

Mix in 2 whole eggs and 2 egg whites, and the grated zest of 1 large lemon.

Stir in 3 cups of whole wheat flour, 1 cup of sugar, 1 1/2 teaspoons of baking soda, and 1 teaspoon of allspice.

Add 1 cup of chopped walnuts and blend. Put the batter in the bowls and bake for 40-45 minutes, until a knife inserted in the center comes out clean.

Cool and remove from the bowls. Enjoy with your favorite topping or plain, warm or chilled. This wholesome, tasty bread goes great with tea, coffee, and milk!