Strawberry Banana Bread

Level up your banana bread baking game by adding strawberries and bringing it to a whole new level. This strawberry banana bread is so easy (only need one bowl), extra moist, and delicious. You're going to fall in love with it!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 150kcal

Author Rachel

Equipment

oven

Ingredients

2 tablespoons ground flax seeds or chia seeds, + 5tbsp water
3 medium ripe bananas ~1.5 cup mashed
½ cup coconut sugar
½ cup unsweetened non-dairy milk I used almond milk
¼ cup creamy nut butter I used all-natural peanut butter
½ teaspoon pure vanilla extract
¼ teaspoon salt
2 cups rolled oats or oat flour
2 teaspoons baking powder
1 ½ cups fresh or thawed frozen strawberries chopped (or pulse the frozen strawberries in the blender until chopped)
½ cup chopped walnuts⠀ optional, stirred in with the strawberries

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C) and line a loaf pan for traditional bread, or a 9x9 inch pan for bars, with parchment paper.
In a small bowl or mug, make flax or chia egg by mixing it with 5 tbsp of water. Set aside for 5-10 minutes to thicken.
In a large bowl, add the bananas and mash with a fork. Then add in coconut sugar, milk, nut butter, vanilla and flax egg and stir well to combine.
If using rolled oats, place them in a food processor or blender and blend until it becomes a fine flour. Add in oat flour and baking powder to the bowl. Mix well to ensure the baking powder is dispersed evenly. Stir in chopped strawberries and optional walnuts.
Pour the batter into your prepared loaf pan and bake for 60-70 minutes or alternatively if baking in shallow pan such as a 9x9 inch pan, bake for 25-30 minutes. When a toothpick inserted in the middle of your loaf comes out clean it's done. Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely (about 30 minutes).
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

If it's a shallow pan to make bars like pictured this recipe makes about 14 bars. If in a loaf pan it makes about 12 slices.

Nutrition