Gluten Free Strawberry Banana Loaf
Indulge in the naturally sweet and moist flavors of this Gluten-Free Strawberry Banana Loaf, a wholesome twist on classic banana bread. Made with ripe bananas, fresh diced strawberries, and a touch of cinnamon for warmth, this easy-to-make recipe is both delicious and nourishing. Perfectly suited for those with gluten sensitivities, the recipe utilizes a gluten-free all-purpose flour blend for a tender crumb without compromising on texture. Sweetened with a combination of brown sugar, white sugar, and unsweetened applesauce, this loaf is delightfully balanced and free of refined oils thanks to a small addition of avocado or vegetable oil. Ideal for breakfast, a midday snack, or a light dessert, it’s a family-friendly treat that’s best served warm with a slather of butter or your favorite dairy-free spread. Plus, it’s freezer-friendly and ready in just over an hour, making it a go-to option for busy weeks.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup (diced) Fresh strawberries
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cup (packed) Light brown sugar
- 0.25 cup White granulated sugar
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.25 cup Neutral oil (like vegetable or avocado oil)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth and creamy. Add the eggs, brown sugar, white sugar, applesauce, vanilla extract, and neutral oil, then whisk until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Fold the diced strawberries into the batter, making sure they are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Place the loaf pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 23.2 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
