Gluten Free (Easy) Banana Strawberry Bread
This one-bowl, gluten free easy banana strawberry bread comes together in minutes, and features plenty of chopped fresh strawberries.
Servings: 10 servings
Calories: 225kcal
Ingredients
- 3 large ripe bananas , about 1 ¼ cups mashed banana
- 3 large eggs
- ¼ cup unsalted butter , melted
- 1 ¾ cups gluten free flour , or oat flour (225 grams)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 ½ cups chopped strawberries
Instructions
- Preheat the oven to 350ºF and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the eggs, bananas, and butter, then stir in the rest of the ingredients, stirring until a smooth batter forms. Fold in the strawberries. Pour the batter into the prepared pan, smooth the top, then rest the batter until the oven is fully heated.
- Bake the loaf for about 50-55 minutes, when a tester comes out clean or with a few moist crumbs.
- Cool the bread in the pan for 20 minutes, then cool it on a rack. I like to cool the bread completely so that the crumb sets, but it's OK to cut into it after about 30 minutes (it's delicious warm!).
Notes
- 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.
Nutrition
Calories: 225kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 205mg | Potassium: 168mg | Fiber: 4g | Sugar: 21g | Vitamin A: 246IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 1mg