Strawberry Banana Streusel Bread

I love having berries ready to eat in my fridge all the time - I'm going to be so sad once berry season is over!  But even though I can eat berries until I'm sick to my stomach, I always end up with a few too ripe strawberries that look a little too yucky to eat - just like I always end up with bananas I don't want to eat.  This is when I make wonderful breakfast treats out of them!  Strawberry banana bread, this time.  With streusel.  Because who would ever say no to streusel?!

This bread was moist, nutty, slightly sweet and full of that strawberry banana flavor that's absolutely to die for.  This bread is perfect for breakfast, snack, dessert.. I had to hide it away in the fridge so I wouldn't eat it all at once!

Strawberry Banana Streusel Bread

makes 1 loaf

For the bread:

1 1/2 cups white whole wheat flour

1 t cinnamon

1/2 t nutmeg

2 t baking powder

1 t baking soda

3 ripe bananas

2 eggs

1 1/2 t vanilla

1/2 t salt

1/2 cup unsweetened applesauce

1/3 cup agave nectar

3/4 cup almonds and pecans, chopped

1 cup strawberries, hulled and roughly chopped

For the streusel topping:

2 T whole wheat flour

3 packets truvia

1 t cinnamon

1/4 cup chopped pecans

1 T smart balance spread

For the bread:

In a medium bowl, combine the flour, cinnamon, nutmeg, baking powder and baking soda. In a separate bowl, mash the 3 bananas with a fork until slightly chunky. Stir in the eggs, vanilla and salt. Add in the applesauce and agave nectar and mix thoroughly. Pour the banana mixture into the flour mixture, and mix until fully incorporated. Fold in the strawberries and nuts. Pour the batter into a loaf pan lined with parchment paper (or greased lightly) and smooth with a spatula.

For the streusel topping:

Whisk together the flour, truvia, cinnamon and nuts.  Rub the smart balance in with your fingers until it resembles coarse crumbs.  Sprinkle over top of the smoothed batter evenly.

Bake for 40-45 minutes at 350ºF, until toothpick comes out clean. Allow to cool in the pan for about 10 minutes, and then remove to a wire rack to cool completely. Serve at room temperature. Keep well wrapped in the fridge for a week or at room temp. for two days.