Strawberry Banana Bread
A moist, naturally sweet strawberry banana bread made with just 5 ingredients. Vegan, egg-free, and refined sugar-free, it’s a healthy snack or breakfast option that’s simple, fiber-rich, and full of flavor.
Equipment
- 9-inch x 5-inch loaf pan, lined with parchment paper
- Large Mixing Bowl
- Small Mixing Bowl
- Fork (for mashing bananas)
- Rubber spatula
Ingredients
- 1 ½ cups mashed bananas about 3 large ripe bananas
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil cooled
- 2 cups self-rising flour + 1 tbsp for coating strawberries
- 1 cup fresh or frozen strawberries hulled and chopped
Optional Add-Ons:
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon almond extract
- ½ cup sliced almonds for topping
Instructions
- Prepare the Loaf Pan: Preheat your oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper, making sure the paper extends slightly over the sides for easy removal later. Lightly brush or spray the parchment with a neutral oil such as coconut or light olive oil to prevent sticking. This ensures your bread will lift cleanly from the pan after baking.
- Prepare the Strawberries: Wash and hull your strawberries if using fresh ones, then cut them into small pieces approximately 0.2 inches (0.5 cm) each. Place the chopped strawberries in a small mixing bowl and sprinkle one tablespoon of self-rising flour over them. Gently toss the strawberries until they are lightly coated with flour. This step prevents the strawberries from sinking to the bottom of the loaf during baking. Set aside.
- Mash the Bananas: Peel ripe bananas and place them in a large mixing bowl. Using a fork, mash them until smooth with only small lumps remaining. Measure out exactly 1 ½ cups of mashed banana for the recipe. Any leftover mashed banana can be stored in a Ziploc bag in the freezer for future smoothies or baking projects. The ripeness of the bananas is key, as black-spotted bananas provide natural sweetness and a moist crumb.
- Combine Wet Ingredients: To the mashed bananas, add ⅓ cup of maple syrup and ⅓ cup of melted coconut oil that has cooled to room temperature. If using, also add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract. Whisk all ingredients together vigorously until they are thoroughly blended, forming a smooth, uniform mixture. This combination of natural sweeteners and healthy fats creates a soft, tender crumb in your bread.
- Incorporate Dry Ingredients: Add 2 cups of self-rising flour to the banana mixture. If you prefer, you can also mix in 1 teaspoon of cinnamon for extra warmth and flavor. Using a rubber spatula, gently fold the flour into the wet ingredients. Stir slowly but thoroughly, just until all flour is incorporated. Avoid overmixing, as this can make the bread dense. The batter should be thick but easily scoopable.
- Fold in Strawberries: Take the flour-coated strawberries and gently fold them into the banana batter using a rubber spatula. Make sure the strawberry pieces are evenly distributed throughout the mixture without breaking them apart too much. This careful folding ensures that each slice of bread will have a consistent, fruity texture.
- Transfer Batter to Pan: Spoon the banana-strawberry batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle ½ cup of sliced almonds on top for a subtle crunch and added visual appeal. Smooth the top gently with the spatula to create an even surface that will bake uniformly.
- Bake the Bread: Place the loaf pan on the center rack of your preheated oven. Bake at 350°F (180°C) for 50 to 55 minutes. Keep an eye on the top; if it begins to brown too quickly, cover loosely with aluminum foil to prevent burning. Test for doneness by inserting a toothpick into the center of the loaf—if it comes out clean or with only a few crumbs clinging to it, the bread is ready.
- Cool the Bread: Once baked, carefully lift the parchment paper overhang to remove the bread from the pan and place it on a cooling rack. Allow the bread to cool completely for 1 to 2 hours before slicing. Cooling ensures the loaf firms up and the flavors meld, giving you neat slices and a perfectly tender texture.
- Slice and Serve: Use a sharp serrated knife to cut the cooled loaf into 12 even slices. Serve as a wholesome breakfast, an energizing snack, or pair it with a hot cup of tea or coffee. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.
Notes
- Use very ripe bananas with brown spots for natural sweetness and a moist, tender crumb. Slightly less ripe bananas can be used, but the bread will be less sweet.
- Any liquid sweetener like agave, date syrup, or coconut nectar can replace maple syrup, but avoid granular sugar to prevent a dry texture.
- Light-flavored oils, such as coconut, avocado, or light olive oil, work best. Strongly flavored oils may overpower the fruit.
- Fresh strawberries provide the best texture, but frozen berries can be used. If frozen, gently pat them dry to reduce extra moisture that may create small wet spots in the bread.
- Self-rising flour ensures proper rise and fluffiness. To make your own, combine 2 cups all-purpose flour with 4 teaspoons of baking powder. Almond or oat flour alone will not yield the same result.
- Do not overmix the batter once the flour is added; overmixing can result in a denser loaf.
