Go Back
A sliced loaf of strawberry banana bread sitting on a cutting board.
No ratings yet

Strawberry Banana Bread

This moist gluten free strawberry banana bread combines classic banana bread with fresh strawberries for a delicious easy dessert for strawberry season!
Prep Time: 20 minutes
Cook Time: 55 minutes
Resting Time: 40 minutes
Total Time: 1 hour 55 minutes
Servings: 12
Calories: 257 kcal

Ingredients

For the strawberries

For the banana bread

Instructions

  • Preheat the oven to 350 °F (177 °C). Line a 9x5 inch loaf pan (1.25 pound loaf) with parchment paper and spray it with non-stick cooking spray.
  • Combine the strawberries and 2 Tablespoons of sugar in a small bowl. Stir well to coat the strawberries.
    1 Cup (200 g) Fresh Strawberries, 2 Tablespoons (25 g) Sugar
  • Transfer the strawberry mixture to a fine mesh sieve and allow it to drain for about 30 minutes.
  • Set aside the strawberry liquid for later.
  • Dump the strawberry pieces on a paper towel lined plate and pat them dry.
  • Add the dried strawberry pieces and 2 Tablespoons of flour to a small bowl. Stir to coat the strawberries.
    2 Tablespoons (18 g) Gluten Free 1-to-1 Flour Blend
  • Use a fork to mash the bananas until they are a wet pulp.
    3 (277 g) Ripe Bananas
  • Combine the gluten free flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Whisk to mix.
    2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (200 g) Sugar, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Cinnamon
  • Crack the eggs into a separate bowl. Beat them with the whisk until they are frothy like soap bubbles.
    2 (100 g) Eggs
  • Add the oil and vanilla to the beaten eggs and whisk again until smooth.
    6 Tablespoons (74 g) Oil, 2 teaspoons Vanilla
  • Pour the egg mixture and the mashed bananas into the bowl with the dry ingredients. Use a spatula to fold it together about 10-15 strokes.
  • Add the flour coated strawberries to the banana bread batter and fold them in for about 5 strokes.
  • Spread the batter into the prepared loaf pan and allow it to rest for 10-15 minutes at room temperature.
  • Bake in the preheated oven for 55-60 minutes of until the top springs back when gently poked. Remove the loaf from the oven and cool in the pan for 15 minutes before moving it to a wire cooling rack.
  • Once the banana bread is completely cooled, combine the strawberry liquid with the powdered sugar and whisk them together until smooth. Use a pastry brush to coat the outside of the banana bread with the strawberry glaze. Allow the glaze to dry before slicing.
    ⅓ Cup (40 g) Powdered Sugar

Notes

STORAGE: Store leftover banana bread in an airtight container that has been lined with paper towels.  You can keep it at room temperature for about 3 days. 
The strawberry preparation and glaze was inspired by loveandoliveoil.com