Banana Strawberry Bread
This banana strawberry bread is moist, naturally sweet, and made with just one tablespoon of added sugar. Fresh strawberries and a very ripe banana do the heavy lifting on sweetness, while Greek yogurt keeps every slice tender without any butter or oil.
Servings: 8 slices
Ingredients
- 1 ¾ cups Oat Flour or Gluten Free Oat Flour
- 1 Egg room temperature
- ¼ cup Nonfat Greek Yogurt
- 2 tablespoons Unsweetened Almond Milk or milk of choice
- 1 teaspoon Vanilla Extract
- 1 Banana ripe
- ⅔ cup Strawberries fresh, ripe (not frozen) and diced finely
- ¼ cup Shredded Coconut unsweetened
- 1 tablespoon Coconut Sugar or sugar of choice
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 F. Place parchment paper in a 9-inch loaf pan. You can use baking spray - I find this makes the batter too wet so I recommend not using it if possible.
- In a standing mixer, mix together the egg, Greek yogurt, coconut sugar, banana, milk and vanilla extract.
- In a separate mixing bowl, mix together the Gluten Free flour, baking powder, baking soda, salt and shredded coconut. Add the dry ingredients to the wet and mix. Slice the strawberries then fold into the batter by hand.
- Bake 50-55 minutes then remove from the oven and cool 1 hour then slice and enjoy.
Video
Notes
- Adjusting the batter. If the batter seems too dry, add 1 tablespoon more of milk to the batter. Gluten free flours may have slightly different consistencies and a touch of milk (liquid) will add moisture.
- 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.
- Toothpick test: Make sure to test for doneness with a toothpick. Gluten-free baked goods can often look done on the top but still be undercooked in the middle. You want a few crumbs stuck to the toothpick but no wet batter. If it starts to brown to quickly, tent the loaf with foil.
- Flour: Oat flour, whole wheat flour or gluten-free baking flour work with this recipe. Do not use almond flour or coconut flour.
Nutrition
Serving: 1slice | Calories: 156kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 172mg | Potassium: 246mg | Fiber: 2g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg