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Strawberry Banana Bread (gluten free, paleo, sugar free) |

Strawberry Banana Bread (gluten free, paleo, no sugar added)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 slices 1x
  • Method: baking


  • 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


  1. Preheat oven to 350’F.  Liberally grease an 8×5 (or 9×5) loaf pan or line with parchment paper.  Set aside.
  2. Whisk together almond flour, arrowroot, baking soda, and salt.
  3. In another bowl, mash bananas and whisk in eggs, fat of choice, vanilla, and apple cider vinegar.
  4. Add dry ingredients to wet and mix only until incorporated.  Fold in strawberries.
  5. Pour the batter into the prepared pan and spread evenly.
  6. 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.
  7. Allow to cool slightly before turning out onto rack to finish cooling. Slice and enjoy!


  • 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.