Gluten Free Strawberry Banana Bread

This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.

This healthy Banana Strawberry Bread is a lighter take on classic banana bread, made with fresh strawberries, Greek yogurt, and just one tablespoon of coconut sugar. It’s gluten-free friendly, naturally sweetened, and great for beginners in the kitchen.

Sliced up banana strawberry bread on a cutting board.

I’ll be honest, traditional baking is not really my thing. Recipes built around cups of butter and sugar just aren’t what I’m after in the kitchen. But healthy baking? That’s where I come alive. As a nutritionist who lost 80 pounds, I’ve spent years figuring out how to make food that actually tastes good without blowing your goals, and this banana strawberry bread is one of my favorite examples of that.

The sweetness here comes entirely from real food, such as a very ripe banana, fresh strawberries, a touch of unsweetened shredded coconut, plus just one tablespoon of coconut sugar. That’s it. No refined sugar, no oil, no butter. Greek yogurt steps in to keep every slice moist and add a little protein boost you won’t find in a standard quick bread.

I’ve made this loaf more times than I can count, including as muffins for easy grab-and-go snacks and with a crumb topping when I want it to feel a little more special. Just like my low sugar banana bread muffins and cookies with zucchini, there a treat you can feel good about.

Why You Will Love This Recipe

Only 1 tablespoon of added sugar. The sweetness comes from ripe bananas, fresh strawberries, shredded coconut, and a small amount of coconut sugar, rather than refined sugar.
Healthier baked good. With 156 calories per slice and just 6 grams of sugar, this healthy strawberry banana bread fits your goals without feeling like diet food. It’s also gluten-free, using GF baking flour or oat flour, and low in fat since it uses Greek yogurt instead of butter or oil.
One bowl, simple ingredients. Nothing fancy and no ingredients you can’t already find in your pantry.

Why You Will Love This Recipe
Ingredients
Variations & Dietary Modifications
How to Make Banana Strawberry Bread
Recipe Tips
Banana Strawberry Bread Recipe FAQs
Serving Suggestions
More Healthy Baking Recipes
Banana Strawberry Bread Recipe

Ingredients

Banana: Make sure to choose very ripe bananas which are those with lots of brown spots. This healthy strawberry gets most of its sweetness from the bananas. Using underripe bananas will leave the bread flat in flavor.
Strawberries: Use fresh strawberries for the best results (not frozen). Be sure to rinse, pat them dry, and dice them into small pieces. Any excess water on the strawberries may make the loaf turn out soggy. I also use fresh strawberries for my healthy shortcakes recipe.
Greek yogurt: I prefer using nonfat because it adds protein and moisture without as much fat. Regular and reduced fat can work but will change the nutrition.
Gluten-free flour: For the most consistent results, use a gluten-free flour blend with xanthan gum added which results in more consistent results. Make sure you when you are baking to measure flour properly.
Coconut sugar: To keep this a low-sugar strawberry banana bread, you will only add 1 tablespoon. It enhances the natural sweetness and flavor of the bananas. If you prefer a sweeter flavor, add another tablespoon to the batter.

For the full list of ingredients and quantities needed, see the recipe card further down the page.

Variations & Dietary Modifications

Flour Swap: Oat flour and whole wheat flour will work in place of the gluten-free flour blend. Avoid almond flour which is denser and will likely change the texture of the loaf. Do not use coconut flour. Almond flour and coconut flour require a different recipe.
Dairy-free: Use coconut yogurt instead of Greek yogurt, and use any unsweetened, unflavored dairy-free milk. This may change the nutrition a bit, as many dairy-free yogurts do not contain as much protein.
Change the Berries: Use the same amount of blueberries or raspberries instead of strawberries.
Add a Crumb Topping: For a coffee cake feel, make a healthy crumb topping and sprinkle on top before baking. You can use the simple crumb topping in my pumpkin crumb cake or make your own.
Drizzle with Icing: For a banana strawberry loaf that’s more like a dessert, drizzle it with a simple icing or make the healthy cream cheese frosting in my gluten-free carrot cake, and spread it on top after the bread cools.

How to Make Banana Strawberry Bread

To get started, preheat the oven to 350° F and place a piece of parchment paper in a 9-inch loaf pan. You can use baking spray on your pan, but I find this makes the batter too wet, so I recommend not using it if possible.

Egg, Greek yogurt, coconut sugar, banana, milk and vanilla extract mixed in a bowl.

Step 1: Mix. Beat the egg, Greek yogurt, coconut sugar, banana, milk, and vanilla extract in the bowl of a stand mixer.

The dry ingredients added to the wet ingredients in a bowl.

Step 2: Add Flour. Whisk together the gluten-free flour, baking powder, baking soda, salt, and shredded coconut in a separate bowl. Add the dry ingredients to the wet and mix. The batter will be thick, but if it seems too dry, add 1 tablespoon more of milk to the batter. Fold the strawberries into the batter.

Step 3: Transfer to Pan. Add the batter to your parchment-lined baking pan.

The bread cooked and cooling in the pan.

Step 4: Bake. Bake the banana strawberry bread for 50-55 minutes. Remove it from the oven and cool for at least 1 hour. Don’t try to rush slicing it, as it may be crumbly while still warm. Slice and enjoy with a slice of this easy crustless quiche for breakfast.

Recipe Tips

Use very ripe bananas. The riper the banana, the sweeter and more flavorful your bread will be. We’re talking deep yellow with plenty of brown spots.
Pat your strawberries dry. After dicing, lay them on a paper towel and give them a good pat before cutting and folding into the batter. Fresh strawberries release moisture as they bake, and too much liquid in the batter leads to a wet, dense loaf and a longer bake time than you want. Do not use frozen strawberries. They will weigh the batter down and cause it not to rise well.
Be patient with your oven. Gluten-free baked goods don’t always play by the same rules as conventional ones. Your bread may look perfectly golden on top while the center still needs more time. I recommend checking at the 40-minute mark. If it’s browning too quickly, tent it loosely with foil for the remaining time. Always do the toothpick test before pulling it out. You want a few moist crumbs sticking to it but not any wet batter.
Storing: Wrap leftovers up tightly or store in an airtight container on the counter for up to 2 days or in the refrigerator for up to 7 days. You can also freeze it for up to 3 months and thaw at room temperature when your ready to enjoy a slice.

Love healthy baking? I’ve got more healthy bread recipes for you to try from my Banana and Carrot Bread, Hawaiian Pineapple Bread Recipe, to my

A slice of strawberry bread on a cutting board.

Banana Strawberry Bread Recipe FAQs

Can I make banana strawberry muffins instead of a loaf instead?

Yes! This batter works beautifully as muffins! I love them as an easy grab-and-go option for the week. Mix the batter following the recipe, add the batter to a lined muffin pan, filling each cup about ¾ full, and bake at 350°F for 22–25 minutes. You can also make these yogurt strawberry muffins instead.

Can I use frozen strawberries to make banana strawberry bread?

Fresh strawberries are the way to go for this banana bread with strawberries recipe. Frozen strawberries release a significant amount of liquid as they thaw, whether that’s in your batter before baking or in the oven. This extra moisture can make your bread dense and wet in the center. If fresh berries aren’t available, frozen will work in a pinch, but expect a slightly different texture and possibly a longer bake time. Add them straight from the freezer for the best results.

Why did my banana strawberry bread come out dense?

There are a few different culprits to check. First, make sure you’re measuring your flour correctly. Spoon it into the measuring cup and level it off rather than scooping directly from the bag, which packs in way more flour than the recipe calls for. Second, dense bread is often underbaked. Gluten-free loaves need the full bake time even when the top looks done. Finally, slicing too soon is a common one. Let the bread cool for a full hour before cutting into it. I know it’s hard to wait, but it makes a real difference in texture.

Serving Suggestions

This bread is happy on its own as a quick breakfast or snack, but also makes a great addition to a full morning meal.

Pair a slice with a savory protein to keep you full and your blood sugar steady. A high-protein breakfast burrito with a slice makes for a really satisfying weekend brunch spread. I find that sweet and savory together is always a win.
If you’re more of a sweet breakfast person, this bread fits right into a high-protein breakfast lineup. Add a side of Greek yogurt or a protein shake, and you’ve got a balanced start to your day without a lot of effort.
Hosting? This bread is a natural addition to a healthy brunch spread. Set it out sliced alongside some fresh fruit and a healthy main dish, and you’ve got a table that looks impressive but comes together with minimal stress.