This Strawberry Banana Bread is a simple, healthy, and 5-ingredient version of my classic banana bread loaded with fresh pieces of strawberries and made with no eggs, no refined sugar, and no dairy.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, process shots, and baking tips!
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Strawberry Banana Bread
This Strawberry Banana Bread is a simple, healthy, and 5-ingredient version of my classic banana bread loaded with fresh pieces of strawberries and made with no eggs, no refined sugar, and no dairy.
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Servings: 12 slices
Calories: 202.7 kcal
Ingredients
- 1 ½ cups Mashed Banana - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
- ⅓ cup Maple Syrup - (note 2)
- ⅓ cup Melted Coconut Oil - cooled (note 3)
- 2 cups Self-Rising Flour - (note 4) + 1 tablespoon to coat the strawberries
- 1 cup Strawberries - fresh, or frozen, hulled, cut in small pieces (note 5)
Optional Add-ons
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Almond Extract
- ½ cup Sliced Almonds - to add on top
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
- Cut the strawberries into small pieces – 0.2 inch (0.5 cm) – place in a small mixing bowl, sprinkle a tablespoon of flour on top, and stir to coat. Set aside.
- Peel and mash the bananas using a fork. Measure the exact amount required by the recipe 1 cup + 1/2 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
- In a large mixing bowl, whisk mashed bananas, maple syrup, melted coconut oil, almond extract, and vanilla extract if used. Whisk until well combined.
- Add in the self-raising flour, cinnamon if used, and stir with a rubber spatula until a thick batter forms.
- Fold in the flour-coated strawberry pieces, and stir to incorporate.
- Transfer the banana bread batter into the prepared loaf pan.
- If you like, sprinkle sliced almonds on top of the bread.
- Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
- Lift the hanging part of parchment paper to release the bread onto a cooling rack.
- Let the bread cool for about 1-2 hour before slicing.
Notes
Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, if you prefer the bread less sweet.
Note 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don’t swap for a crystal sweetener, or the batter will be dry.
Note 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.
Note 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.
Note 5: You can use frozen strawberries, but they release more water in the bread, leaving these spots a bit underbaked.
Storage: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.
Equipment
Nutrition
Serving: 1slice | Calories: 202.7kcal | Kilojoules: 848KJ | Carbohydrates: 29.5g | Protein: 3.7g | Fat: 8.4g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.6g | Trans Fat: 0.001g | Sodium: 1.7mg | Potassium: 189.6mg | Fiber: 2g | Sugar: 9.7g | Vitamin A: 20.4IU | Vitamin C: 9.5mg | Calcium: 28.3mg | Iron: 0.5mg | Magnesium: 26.8mg | Phosphorus: 47.9mg | Zinc: 0.4mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few ingredients to make this bread. Here’s how to pick and swap them.
- Mashed Banana – This provides moisture, sweetness, and structure. Very ripe bananas are best.
- Maple Syrup – This sweetens the bread naturally. Any liquid sweetener works.
- Melted Coconut Oil – This adds moisture and tenderness. Any low-flavor oil is fine.
- Self-Rising Flour – This provides structure and leavening. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Strawberries – These add a fruity flavor and moisture. Fresh or frozen strawberries are suitable.
- Vanilla Extract – This enhances the overall flavor.
- Cinnamon – This adds warm, sweet spice.
- Almond Extract – This adds a nutty flavor that complements the strawberries.
- Sliced Almonds – These add a crunchy topping.
How to Make Strawberry Banana Bread
This recipe is really easy to whip up. Here’s how in a few pictures.
Mash the bananas in a mixing bowl.
Slice the strawberry and toss them in a bit of flour.
Combine the batter ingredients in a mixing bowl.
Bake the bread on the center rack for 50-55 minutes at 350°F (180°C)
Carine’s Baking Tips
- Flour Coating – Coat the strawberries in flour to prevent them from releasing too much liquid and sinking to the bottom of the pan.
- Strawberry Size – Cut the strawberries into small pieces for even distribution.
- Ripe Strawberries – Use ripe strawberries for the best flavor and sweetness.
- Almond Enhancement – Add almond extract and sliced almonds for a delicious almond flavor.
- Ripe Bananas – Use bananas with black spots for a sweeter and moister bread.
Looks amazing