My daughter Cheri got the basic idea for this recipe from TV. But she added some of my favorite flavors and made it sugar free. The finished product is a lot more flavorful than the original. You can add more fiber by subsituting 1/2 of the flour with whole wheat pastry flour. You can buy lemon and orange oil from specialty food stores like William Sonoma (R). If you can't find the citrus oils you can substitute the zest from one lemon and one orange. Enjoy!

1 1/4 cup chopped strawberries (approx 10-12)

1 cup Splenda (R) + 1 tablespoons

3/4 teaspoons baking soda

1 1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 banana mashed

2 eggs

1/4 cup canola oil

3-4 drops lemon oil

3-4 drops orange oil

1/8 teaspoon almond extract

1 cup chopped walnuts (can substitute sliced almonds)

1 1/4 cup blueberries

Preheat oven to 350 degrees

In small bowl, mix strawberries and 1 tbsp Splenda (R), let sit 10-15 minutes

In large bowl, smash banana, mix in eggs, oil, Splenda(R), strawberries, lemon and orange oil, and almond extract.   

In small bowl combine cinnamon, nutmeg, salt, baking soda, and flour.

Add dry ingredient to wet ingredients. Combine, but don't over mix.

Fold in blueberries and walnuts

Pour into 2 small loaf pans or 1 pan to create a thicker bread. (oil and flour pans before adding the mixture. You can also use non-stick cooking spray)

Bake about 35-40 minutes. (40-45 minutes if you are using one pan)

Cool on rack.