Strawberry Banana Bread (Gluten-Free, Vegan)
This Gluten-Free Strawberry Banana Bread is a moist, tender, and delicious combination of fresh strawberries and ripe bananas. Vegan and allergy-free, this healthy fruity quick bread recipe is made by swirling naturally sweet homemade strawberry jam into a classic banana bread batter. A comforting flavor combo that's perfect for breakfast, dessert, or as a snack!
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Total Time: 55 minutes
- Yield: 1 8x4 Loaf 1x
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ⅓ Cup Granulated Sweetener (or preferred granulated sugar)
- 2 TB Brown Sugar Sweetener (or preferred light brown sugar)
- 2-3 Ripe Bananas (1 ½ Cups mashed)
- ½ Cup Neutral Flavor Oil
- 2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Cup Strawberry Chia Jam
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the dry ingredients, flour, baking powder, baking soda, salt, granulated sweetener, and brown sugar. Whisk together until smooth and combined.
- Mash the ripe bananas in a small bowl before adding the vanilla extract and oil. Mix well with a fork to combine.
- Add the banana mixture to the whisked dry ingredients and mix the bread batter together until slightly thick and combined (no need to overmix).
- Line an 8x4 loaf pan with parchment paper and pour 1/2 the batter into the prepared loaf pan evenly. Now add 1/2 cup of strawberry jam to the center of the batter.
- Pour the rest of the bread batter into the loaf pan to cover the jam layer. Add the last 1/2 cup of jam to the top of the batter.
- Use a butter knife to swirl the top jam layer into the unbaked batter.
- Bake the loaf in the preheated oven for 50-60 minutes, just until a toothpick or metal cake tester comes out mostly clean.
- Remove the strawberry banana bread from the oven and allow it to cool for about 10-15 minutes in the pan before using the edges of the parchment paper to lift it out of the loaf and place it on a wire rack to cool completely before slicing and serving.
Notes
- If you are using a 9x5-inch loaf pan, reduce the baking time to 40-50 minutes.
- Skip the jam and use fresh chopped strawberries by folding in 1 cup of strawberries directly into the banana bread batter before pouring into a pan and baking. Reduce the baking time to 40-50 minutes.
- Leftovers: Store leftover loaf, unsliced in an airtight container for 2-3 days at room temperature or about 7 days in the fridge.
- Freezing: You can freeze the bread by slicing the loaf, but keeping it together in one form (you can also freeze an entire uncut loaf). Wrap the entire loaf or individual slices in plastic wrap, then foil, before storing in a freezer-safe storage bag for 6-8 months.
- To Thaw: Thaw the frozen loaf in the fridge overnight, before unwrapping and bringing it to room temperature. You can eat this strawberry banana bread chilled, at room temperature, or warmed in the oven or microwave!
Nutrition
- Serving Size: 1/8 Loaf
