Next level banana bread. Soft, moist, and exploding with fresh strawberry flavor.
This is hands down the best smelling thing I have ever baked. Seriously! I want to eat this strawberry banana bread EVERY day.
Image the sweet smell of warm strawberries mixed with your favorite banana bread (it smells like warm strawberry jam) drifting from the oven. You take out the loaf and let it cool for a minute, then you slice and eat. This, my friends, is baking heaven.
Nothing screams summer like fresh strawberries. And we have been loading up on them every week at the local Farmer’s Market. In an attempt to reduce and eliminate the amount of plastic we use in the kitchen (ugghh! it’s everywhere!!), we’ve been avoiding the grocery store strawberries, which come in plastic containers. Plus fresh, local, organic strawberries just taste better.
And I’m figuring out how to store my produce in the fridge without plastic as well. It’s working out really well. Basically, I have been putting my produce in large glass jars – both quart-sized and half gallon-sized. And you know what? It’s staying fresh way longer than when I was using plastic produce bags.
And for greens and lettuce, I got this awesome french terry cloth bag that keeps greens fresh for over a week. I put a head of kale and romaine in the bag to test it, and after a week, both were fresher than when I bought them. Score! Check out the reusable cotton produce bag HERE.
OK… let’s talk strawberry banana bread.
The recipe is quite simple. Just mix and go. It’s fluffy, soft, and extra moist from all of the that banana and strawberry goodness. I used high-protein almond flour to make it both gluten and grain free and to give it a nutrient-dense boost. And no added sweeteners at all. None at all. The banana and strawberries give it the most wonderful, naturally sweet flavor.
I can’t even begin to describe to you the wonderful aroma that will pour out of your oven if you bake this. People in my household were lured to the kitchen wondering what the amazing smell was. Definitely a big hit with the fam.
I really wish that you could smell this right now. There really are not words. I highly recommend that you get yourself to the Farmer’s Market this week to grab the freshest strawberries that you can find. What are you waiting for?
Happy Summer!
xo,
Katja
Print
Strawberry Banana Bread (gluten free, paleo, no sugar added)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8-10 slices 1x
- Method: Baking
Ingredients
- 2 cups blanched almond flour (I use THIS extra fine brand)
- 1/2 cup arrowroot powder (like this)
- 1 tsp baking soda
- 1/4 tsp salt
- 3 very ripe bananas (about 1 and 1/4 cup)
- 2 eggs
- 1/4 cup butter, ghee, or coconut oil – melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar (I use THIS raw brand)
- 1 and 1/2 cups strawberries, chopped and tossed in 1 tbsp of arrowroot powder
Instructions
- Preheat oven to 350’F. Liberally grease an 8×5 (or 9×5) loaf pan or line with parchment paper. Set aside.
- Whisk together almond flour, arrowroot, baking soda, and salt.
- In another bowl, mash bananas and whisk in eggs, fat of choice, vanilla, and apple cider vinegar.
- Add dry ingredients to wet and mix only until incorporated. Fold in strawberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 minutes and remove from oven. Cover with aluminum foil and bake another 10-15 minutes until golden brown and toothpick comes out clean in center.
- Allow to cool slightly before turning out onto rack to finish cooling. Slice and enjoy!
Notes
- This can also be made in an 8×8 square pan.
- Be sure to toss strawberries in a bit of arrowroot powder to keep them from all sinking to bottom of loaf.
- I find that quick breads turn out lighter and fluffier if you don’t over mix. Gently combine ingredients until well incorporated.
- Covering with aluminum foil 35 minutes into baking keeps the top from over-browning. Almond flour gets super dark very quickly.
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Awesome combo…I love adding strawberries in to baked goods, the flavor is so amazing! I especially appreciate that there are no added sugars!
I know! With the sweet summer strawberries, you just don’t need it. 🙂
How do i find the nutritional facts i.e. calories and carbs
Hi, Lesa- I don’t calculate. But if you want to know, you can use this free app —-> https://www.myfitnesspal.com/ Hope that helps. 🙂
This sounds so good!!! I love banana bread already but I bet it’s so good with the strawberries added. So pretty too!
Thank you, Emily!!
I love the flavor combo and how simple it is to make ! So delicious !
I love strawberries and bananas too. 🙂
One of my favorite flavor combos! I can’t wait to try this out.
Hope you enjoy it!
Oh that is super easy and minimal ingredients! My girls will love this!
My girls are begging me to make it again!!
Any recommendations for baking in 6 mini loaf tins? I had them in the oven for over an hour and a half at 350° and they’re not fully baked. Historically, I haven’t made a significant bake time adjustment when using mini loaf pans rather than standard.
I haven’t tried mini loaves. My guess is that the bake time will be a little bit less but you will have to experiment. 🙂
Just baked this. It is delicious!!! Can you tell us how many calories per slice and is it keto-friendly?
Hi, Stewart! I do not calculate, but you can use this if you want to know—->> https://www.myfitnesspal.com/
Hope that helps! 🙂
I love that it’s sweet enough with the bananas! So wholesome!
The strawberries give a nice sweet flavor as well. So summery!
This looks so yummy! So creative too. Thanks for sharing.
Thanks, Darryl! 🙂
Such a great flavor combination! I would love a slice or two of that right now!
I love bananas and strawberries together. So yum!
Soooooo good! My son and I are gluten free and dairy free, my grandson is dairy free. It was supposed to be the Christmas dessert that we could have while everyone else indulged in the cinnamon buns, peanut butter pie, and cream cheese pie. Ummm, it was gone before dinner!!!! Keeping this one for all year long.
Yay! Glad you enjoyed it. This is one of my little one’s favs. 🙂
Can I use applesauce in place of the butter?
I have not tried that, but please report back if you try it. I’m a big fan of butter/ghee in my baked goods for the flavor. But “d love to hear if you try it.
I made this using unsweetened applesauce in place of the eggs and I will most definitely be making it again. Yummy
Yay! So happy to hear that you liked it. Thanks for sharing your sub. 🙂
Any idea on how long to cook these as muffins? I can’t wait to try this!
Hi, Nicole! I haven’t tried these as muffins yet, but usually muffins made with almond flour take about 20-24 minutes, depending on the moisture content. I would start checking them at 18-19 minutes. Hope that helps. 🙂
Any suggestions to making sure the bread stays together after baking? I let it cool for 10minutes and mine did not keep but it still tastes AMAZING!
I usually let mine cool completely before cutting into it. And it has always stayed together. 🙂
This sounds amazing! Do you have nutritional info?
Hi, Shelly! I don’t calculate but you can plug the recipe in here to find out —–> https://www.myfitnesspal.com/
Hope that helps. ?
Hi Katja! If I were to make this as just banana bread with no strawberries, would I need to replace them with a whole food sweetener like honey?
I probably would add a bit of maple syrup or honey. The strawberries add a nice sweetness that would be missed.
My family really enjoyed this for breakfast on Saturday. Thanks for the recipe! (By the way, the loaf was huge and gorgeous! Because of its size, it did take quite a bit longer to bake than the recipe stated. Everyone was patient until it had cooled completely, and it was a fantastic brunch!)
Yay! So glad to hear you enjoyed it. I think I need to make this again.
Looks amazing! What is the role of the apple cider vinegar? Is it just for flavor or something else? Thanks!
I add apple cider vinegar to recipes that don’t have much acid to react with the baking soda. It helps with the rise. Hope that helps. 🙂
I’m going to attempt this for my husband’s first farthers day. We are calorie counting trying to loose weight after the arrival of our daughter…
Can anyone please share their findings for calorie per serve? Baby brained and just can’t seem to accomplish this…
What is the best way to store this? I’d like to freeze it if possible?
Also, if I make this the day before will it intensity in flavour for the next day or is just as good baked on the day?
Thank you everyone, please help!
Hi, there! I don’t calculate macros, but you can use this free app to figure it out —-> https://www.myfitnesspal.com/ I store my leftovers in the fridge after the first day. You can definitely freeze it. I would slice into individual pieces and wrap in parchment paper before freezing. It’s good the day of baking and also good the next day. 🙂 Hope that helps.
This was so tasty. It was a fun combination and just sweet enough! Thank you for sharing!
Hi, I don’t have a root powder can I make a substitution? Thanks
You can use tapioca starch in place of arrowroot. Or just add more almond flour. The texture won’t be as light but it will still be so good! 🙂
Can you use cornstarch in place of arrowroot?
Can you freeze cooked loaf?
I haven’t tried it but I’m guessing you can. yes, you can freeze the loaf.
What would you recommend in place of the almond flour? We have a tree nut allergy except for coconut Also have a gluten allergy. Thanks
This recipe is made with almond flour so if you use another flour, I cannot guarantee results. You could try a 1;1 GF flour, but again, not sure how it will turn out. 🙂