1/2 cup butter, softened
1 cup sugar
1/4 cup milk
1 3/4 cup flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp vanilla
1 cup banana, ripened
1 cup frozen strawberries, thawed and pureed
1 1/2 cups frozen rhubarb chunks, thawed
Pre-heat oven to 350 degrees.
In medium size bowl mix sugar, butter, milk, vanilla and eggs.
In a separate bowl mix flour, salt, baking soda and powder.
Add the wet ingredients to the dry ingredients and blend by hand until thoroughly mixed to create a doughy texture.
Puree the banana and strawberries together. Add and mix thoroughly.
Once the rhubarb has thawed chop some of the bigger pieces. Gently fold into the mixture.
Grease the pans before adding the mix. Fill to the brim a give the loaf a larger top.
Bake for 50 minutes, or poke with a skewer, allowing for some moisture.
Decorating the loaf
Let the loaves completely cool down and put the icing in the fridge to stiffen it.
Draw out a snowflake with the icing. I made my own stencil to create a general outline, then added more detail and structure free-hand.
If it looks messy, use a skewer to shape the icing however you want, removing any excess.
I put edible pearls from William Sonoma on the tips of the snowflake, and added the pecans as the centre point.
Let cool before packaging so the icing doesn't smear.