Strawberry Banana Bread
Looking for an easy strawberry banana bread recipe? This healthy strawberry banana bread is perfect for enjoying as a snack or with your breakfast.
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is fantastic for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 3 medium ripe bananas peeled and mashed
- 1 cup granular monk fruit sweetener like Whole Earth
- 1/2 cup unflavored coconut oil
- 2 eggs
- 4 1/2 teaspoon lemon juice juice of 1/2 lemon
- 2 cups all-purpose flour plus 1 Tbsp.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh strawberries chopped
Optional Toppings:
- 1/2 cup sliced strawberries
- 1 banana halved horizontally
Instructions
- Preheat oven to 350 degrees. Line two 9" x 5" loaf pans with parchment paper, securing edges with binder clips. Set aside.
- In larger mixing bowl, mash ripe bananas, and add sweetener, eggs, oil and lemon juice. Stir well to combine.
- In another bowl, whisk together the 2 cups of flour (reserving the 1 tablespoon), baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, using a whisk. Stir until the batter is just combined and without lumps.
- Chop the fresh strawberries and sprinkle with the reserved 1 tablespoon of flour. Stir to coat the strawberries. Pour coated strawberries into batter and fold in with a rubber scraper.
- Evenly divide the batter into the two prepared loaf pans. Top the batter with sliced strawberries and halved bananas for garnish, if desired. Remove the binder clips (if you used them to secure the parchment paper), and bake loaves at 350 degrees for 55-60 minutes or until a toothpick inserted into the loaf comes out clean and crumb free.
- Let loaves cool for 10-15 minutes before slicing. Enjoy!
Notes
Banana bread can be left out at room temperature, but will only keep for 1-2 days.
For best results, refrigerate any leftovers in an airtight container. Bread will keep refrigerated for up to 5-7 days.
Strawberry banana bread can be frozen. Store in an airtight container. Will keep frozen for up to three months.
Nutrition
Serving: 1, 1" sliceCalories: 123kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 130mgPotassium: 127mgFiber: 1gSugar: 4gVitamin A: 41IUVitamin C: 11mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!