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The BEST Strawberry Banana Bread {Paleo, Vegan, Gluten Free} Recipe

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4.3 from 14 reviews

This BEST Strawberry Banana Bread is a delicious paleo, vegan, and gluten-free twist on classic banana bread. Made with ripe bananas, coconut flour, almond butter, and a burst of fresh strawberries and chocolate chips, this loaf is moist, flavorful, and perfect for breakfast or a healthy snack. Easy to make and free from grains and dairy, it’s a perfect treat for those with dietary restrictions.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 1 cup coconut flour
  • 1 tbsp baking powder (or Paleo baking powder combination)
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 4 large ripe bananas
  • 1/3 cup almond butter
  • 3 flaxseed eggs (or 3 regular eggs if not vegan)
  • 1 tsp vanilla extract

Add-ins

  • 1 cup sliced strawberries
  • 1/2 cup chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch loaf pan with coconut oil or your preferred oil to prevent sticking.
  2. Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas until smooth with no chunks remaining for an even texture.
  3. Combine Wet Ingredients: Add the flaxseed eggs (or regular eggs), vanilla extract, and almond butter to the mashed bananas. Mix well until all wet ingredients are fully combined.
  4. Add Dry Ingredients: Incorporate the coconut flour, sea salt, baking powder, and baking soda into the wet mixture. Stir until everything is blended into a thick batter.
  5. Fold in Berries and Chips: Gently fold in the sliced strawberries and chocolate chips, distributing them evenly throughout the batter without overmixing.
  6. Pour Batter into Pan: Pour the prepared batter into the greased loaf pan. Optionally, top with additional sliced bananas and chocolate chips for extra flavor and decoration.
  7. Bake: Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove from the oven and let the bread cool in the pan for about 15 minutes before transferring it out to cool completely on a wire rack.
  9. Store Properly: Store the bread in the refrigerator for up to one week, or freeze it for up to one month to keep it fresh.

Notes

  • Flaxseed eggs can be made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg; let it sit for 5 minutes to thicken.
  • Use Paleo baking powder if strictly following a Paleo diet.
  • Make sure bananas are very ripe for the best natural sweetness.
  • Chocolate chips can be substituted with dairy-free or sugar-free versions if desired.
  • This bread freezes well; slice before freezing for convenience.
  • Allow the bread to cool completely before slicing to maintain its structure.

Find it online: https://cheftinaskitchen.com/the-best-strawberry-banana-bread-paleo-vegan-gluten-free-recipe/