Gluten-Free Strawberry Banana Bread For Spring Desserts
A delightful and moist gluten-free banana bread infused with fresh strawberries, perfect for spring desserts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the mashed bananas, sugar, and melted coconut oil until well combined.
- Add the eggs and vanilla extract, and mix until smooth.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
- Ensure all ingredients are gluten-free.
- Store leftovers in an airtight container for up to 3 days.
- This bread can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg