Gluten Free (Easy) Banana Strawberry Bread

Like my gluten free strawberry banana muffins, my one-bowl, always gluten-free, easy banana strawberry bread combines two of the best fruits: strawberries and bananas! This recipe is inspired by my gluten free rhubarb banana bread recipe, which folds chopped rhubarb into a gluten-free loaf.

Here, a sturdy and sweet gluten-free batter is flecked with chopped strawberries and spiked with a little cinnamon to warm it up. If you love banana bread, please add this one to your baking arsenal! Pour a glass of banana strawberry smoothie to keep the flavor combo going, or enjoy it with a bit of cream cheese alongside your morning cup of coffee. Mix up your usual banana bread and add berries - also try my gluten free blueberry banana bread for another treat!

Ingredients You'll Need

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Bananas - Use very ripe bananas to infuse the loaf with natural sweetness and flavor. You can mash or puree the bananas.
• Gluten free flour - I developed this recipe using my homemade gluten free flour blend, but any 1:1 blend should work.
• Eggs - Large eggs are best.
• Granulated sugar
• Butter - Unsalted, melted butter adds richness. For a dairy-free option, use melted coconut oil or olive oil.
• Baking powder
• Cinnamon - I love a little ground cinnamon in banana bread for warmth. Play around with other spices if you like.
• Salt - I always use fine sea salt, and table salt works, too.
• Strawberries - I tend to use fresh strawberries in this loaf, but frozen work, too. You'll want to chop up the strawberries, whether you use fresh or frozen, before adding them to the batter.

Variations To Try

• Add nuts - Stir in sliced almonds or chopped walnuts for crunch.
• Rhubarb - Sub half of the strawberries with chopped rhubarb for a strawberry rhubarb banana bread!
• Other fruit - Add in blueberries or raspberries, or swap them for the strawberries altogether.
• Chocolate - Milk chocolate, semisweet, or mini chocolate chips would be fun here to add a little chocolatey sweetness.

Tips & Substitutions

• Can I use frozen bananas? Absolutely. A great way to save ripe bananas is to freeze them (skin on or off) in a freezer-safe bag. When you're ready to bake, take out as many bananas as you need, let them defrost in a bowl, and drain away any liquid before mashing them up for the recipe.
• Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the gluten-free flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked. About 15-20 minutes should do it.
• Can I use another flour? You can use a single-origin flour like oat, sorghum, or brown rice flour instead of the oat flour by weight. Or try another single-origin gluten-free flour, like sorghum flour or brown rice flour, by weight.
• Try other spices. Instead of cinnamon, use ground ginger or cardamom. Or, add fresh peeled and grated ginger!
• Add vanilla. Stir in 2 teaspoons of pure vanilla extract or vanilla bean paste when putting together the batter.
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the granulated sugar.
• Dairy-free: Swap melted dairy-free butter or melted coconut oil for the unsalted butter.

Serving Ideas

I love a slice of banana bread cold from the fridge or toasted to warm it up a bit. You just can't go wrong! Also, try it with:

• Cream cheese - A smear of whipped or regular cream cheese adds a little tanginess to offset the sweet bread.
• Softened butter - Easy and delicious, a little salted or unsalted butter is a great finishing touch.
• Nutella - Add a touch of chocolate with a generous spread of this rich hazelnut-chocolate spread.

Proper Storage

• Counter - Wrap the banana bread in plastic or foil, or place it in a sealable bag, and keep it on the counter for up to 3 days.
• Fridge - Place the wrapped bread in the fridge or transfer it to an airtight container or sealable bag and store it for up to 5 days in the refrigerator. You can eat it straight from the fridge, let it warm to room temperature, or give it a little toast in a toaster or oven.
• Freezer - Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving.