Hey there, my name is Amaris and I’m excited to share my take on Strawberry Banana Bread. As a Jamaican, I grew up with an appreciation for bold flavors and fresh ingredients, and this recipe combines the best of both worlds. Plus, it’s a great way to use up any leftover frozen strawberries from Maya’s Frozen Fruits Overnight Oats recipe!
Amaris is a travel blogger who loves exploring new cultures and cuisines. She has visited over 30 countries and is always on the lookout for unique culinary experiences. In her free time, Amaris enjoys practicing yoga and learning new languages. She is passionate about sustainability and tries to incorporate eco-friendly practices into her daily life.
Amaris currently resides in Canada and grew up in Jamaica.
Strawberry Banana Bread has become a beloved classic in many households, but did you know that the first recorded recipe for banana bread was actually created by a group of thrifty housewives during the Great Depression? They added mashed bananas to their bread recipes to make use of overripe bananas that would have otherwise gone to waste. Nowadays, we add strawberries to the mix for an extra burst of flavor.
In today’s world, it’s more important than ever to find ways to reduce food waste and be mindful of our impact on the environment. This recipe is not only delicious and easy to make, but it’s also vegan and gluten-free, making it a great option for those with dietary restrictions. By incorporating fresh and frozen ingredients, we can reduce our carbon footprint and show some love to our planet while indulging in a tasty treat.
What you need
This Strawberry Banana Bread recipe is the ultimate combination of fruity and gluten-free goodness! It’s perfect for a breakfast treat, snack, or dessert. We’ve added mashed bananas to give the bread a sweet and moist base, and folded in fresh or frozen strawberries for an extra burst of flavor. With just a handful of simple ingredients, this recipe is easy to whip up in no time. I love how this recipe incorporates vegan and gluten-free ingredients, making it a great option for those with dietary restrictions. And, as a sustainability enthusiast, I appreciate how this recipe uses up leftover frozen strawberries from Maya’s Frozen Fruits Overnight Oats recipe to reduce food waste. Give it a try and enjoy a slice of this fruity and guilt-free goodness!
Ingredients:
- Banana – Mashed for a sweet and moist bread base.
- Strawberries – Folded into the batter for a fruity twist on the classic banana bread.
- Gluten-free flour – Used in place of regular flour to make the recipe gluten-free.
- Baking soda – Used as a leavening agent to help the bread rise.
- Baking powder – Used as a leavening agent to help the bread rise.
- Salt – Used to enhance the flavor of the bread.
- Coconut oil – Used as a vegan alternative to butter for added moisture and flavor.
- Maple syrup – Used as a natural sweetener in place of sugar.
- Vanilla extract – Used to add a warm and sweet flavor to the bread.
- Flaxseed meal – Used as an egg substitute to bind the bread together.
Utensils:
- Loaf pan – 9×5 inch size is recommended, but any size loaf pan will work.
- Mixing bowl
- Spatula
- Whisk
- Measuring cups and spoons
- Parchment paper – Optional, but recommended for easy removal of the bread from the pan. I recommend using If You Care brand for an eco-friendly option.
Banana, the versatile fruit that makes this recipe a hit!
As a travel blogger, I’ve tasted many different variations of banana bread all around the world. However, there’s just something so comforting and nostalgic about a classic banana bread that I can never resist. Bananas are a great source of fiber, potassium, and vitamin C, and they add natural sweetness and moisture to baked goods. In this recipe, mashed bananas are the star ingredient that give the bread its sweet and moist base. Plus, they’re a great way to use up any overripe bananas that might otherwise go to waste.
Coconut oil, the vegan butter substitute that adds a tropical twist!
As a sustainability enthusiast, I always look for ways to incorporate eco-friendly practices into my daily life, including my cooking. Coconut oil is a great vegan alternative to butter that adds a tropical twist to baked goods. It’s a plant-based source of healthy fats and contains lauric acid, which has been shown to have antimicrobial and anti-inflammatory properties. In this recipe, coconut oil is used to add moisture and flavor to the bread. I recommend using organic and fair trade coconut oil, such as the one from Nutiva, for a more sustainable and ethical option.
What to serve it with?
I love to enjoy a slice of this Strawberry Banana Bread as a quick and easy breakfast or snack. It’s perfect on its own or paired with a warm cup of coffee or tea. I also love to serve it with a dollop of creamy almond butter or a spread of homemade strawberry jam for an extra indulgent treat. As someone with a Jamaican heritage, I grew up with a love for bold flavors and rich textures, and these serving options add a little something special to the bread that reminds me of home. Whether you enjoy it plain or with a tasty spread, this Strawberry Banana Bread is a delicious and wholesome treat that’s sure to please.
Summary
Thank you for checking out my Strawberry Banana Bread recipe! I hope you’re as excited to make it as I am to eat it. Don’t be shy to leave a comment below and share your thoughts on how your version of the recipe turned out. Did you have any trouble with any of the steps? Or did you make any substitutions that worked out well? I’d love to hear from you!
And, if you’re looking to add even more fruity flavor to this recipe, try swapping out the strawberries for another fruit of your choice, like blueberries or raspberries. The possibilities are endless! I can’t wait to see what creative twists you come up with. So, grab your apron and let’s get baking!
Here’s the recipe:
Fruity and Gluten-Free: Strawberry Banana Bread Recipe
Equipment
- Loaf pan
- Mixing bowl
- spatula
- Whisk
- Measuring cups and spoons
- Parchment Paper
Ingredients
- 3 ripe bananas Banana
- 1 cup, fresh or frozen Strawberries
- 1 and 3/4 cups Gluten-free flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/3 cup Coconut oil
- 1/2 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Flaxseed meal
Instructions
- Preheat the oven and prep the loaf pan. – Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper.
- Combine the dry ingredients. – In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until well combined.
- Mash the bananas and mix the wet ingredients. – In a separate bowl, mash the bananas until they’re smooth and creamy. Add in the coconut oil, maple syrup, and vanilla extract, and whisk until well combined.
- Combine the wet and dry ingredients. – Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the bread tough. Fold in the strawberries gently.
- Pour the batter into the loaf pan. – Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake the bread. – Bake the bread for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Serve and enjoy! – Slice the bread and serve it as is, or drizzle it with a strawberry glaze for an extra burst of flavor.
