This gluten free strawberry banana bread is a combination of my two favorite flavors, strawberries, and ripe bananas. The sweet banana aroma of this freshly baked banana bread will waft through the house, and it is a sure way to bring a smile to everyone's face.
Banana bread is a classic sweet quick bread that is really popular. It is perfect for using up overripe bananas and satisfying your sweet tooth. I decided to combine bananas and strawberries to create this decadent new recipe. Try this or my classic Gluten Free Banana Bread recipe.
If you love the ripe banana flavor, you will also want to try all my gluten-free banana recipes! You will find a few new favorites!
Why This Bread is Great:
- Delicious flavor: I put this first because this gluten free strawberry banana bread is so good. The combination of sweet strawberries and ripe bananas creates a deliciously sweet and fruity flavor in the bread.
- Versatility: Strawberry banana bread can be enjoyed at any time of the day, whether for breakfast, brunch, snack, or as dessert. It also makes a great hostess gift or party food. You can also bake these as muffins if you want this in single-serving portions,
- Easy to make: My recipe is easy to make, and adding strawberries is an easy way to change things up. It's a great recipe for beginners or anyone looking for a quick and easy baking project.
I made this yesterday and IT IS DELICIOUS! It did take a bit longer to bake than noted but that could be because of the size pan I used. I love, love this bread! Thank you for sharing your amazing recipiesSandy E.
If you are looking for a fancier banana recipe, try these Gluten Free Banana Cupcakes, they are absolutely delicious with vanilla buttercream frosting.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
- Gluten Free Flour Blend - I used my DIY Gluten Free Flour Blend to make this recipe. It is a great flour blend without xanthan gum. King Arthur Measure for Measure should also work, but you may need to add more flour. Be sure to look at my step-by-step photos below.
- Xanthan Gum - If you use a different blend from the two I list above, be sure it has a binder. If it doesn't, add a teaspoon of xanthan or guar gum.
- Sugar and Brown Sugar - Use what you have on hand. Use light or dark brown sugar.
- Baking Powder - Use aluminum free. There is also baking soda used in this recipe.
- Bananas - See below for tips to ripen bananas.
- Strawberries - I recommend fresh strawberries. If you use frozen, be sure to thaw and drain the strawberries.
- Eggs - Size large.
- Oil - Use a light oil. I used avocado oil. Canola or coconut oil will also work.
- Vanilla Extract - Use pure vanilla extract.
- Non-Dairy Milk - Use regular or non-dairy plant-based milk. I used this oat milk.
Easy ways to ripen bananas:
- Heat the bananas in the oven at 300º F for about 15 minutes.
- Place the bananas in a brown paper bag and close the bag. Check it in 24-48 hours.
- Sometimes you can ask in the produce department for over-ripe bananas. They often have some in the back!
- If you prefer, you can use unsalted butter in place of the oil.
- You can substitute any fruit for the strawberries. Blueberries are another favorite of mine.
If you love variations on banana bread, you will want to make this Gluten Free Chocolate Banana Bread and this Gluten Free Matcha Banana Bread!
Tips For Sucess:
- Do not use a stand mixer or electric mixer. You need to be very gentle with this batter if you want the bread to be fluffy.
- Use a metal or cast iron bread loaf pan. Glass pans heat slowly, which will affect the recipe.
Tools For Baking Quick Bread:
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Wash and slice the strawberries. In a large bowl, add the two bananas and mash them. Add the eggs, oil, vanilla, and strawberries. Mix well.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients gently until they are just barely mixed. NOTE: If you use a starchy flour blend, you will need to add more flour to this recipe!
🔑 Sandi says: Do not use a stand or electric hand mixer to make this batter. They will overmix your batter, and your bread will turn out dense.
Hands down this non-stick spray is amazing. It is totally inexpensive and it will save your gluten free cakes and muffins from sticking!
Step 5: Spray avocado or coconut oil in your loaf pan. Add the strawberry banana bread batter. Add a few sliced strawberries to the top.
Optional: Sprinkle coarse sugar over the top of the batter.
Step 6: Bake the bread at 375º F for 40 minutes. Note that the actual baking time will vary depending on the size of your loaf pan, its material, and how starchy your flour blend is.
Step 7: Remove the banana bread and insert a toothpick in the middle of the bread. If the toothpick comes back clean, your bread is finished baking. If you see crumbs or batter, you will need to bake it longer.
Step 8: Remove the loaf gently from the pan and place the strawberry banana bread onto a cooling rack.
If your bananas are too ripe, they will still be fine to use in this banana bread recipe. The darker the skin, the sweeter the bananas because they developed more sugar.
I often freeze ripe bananas if I can't get to them quickly. They are fine in this recipe, but be sure to thaw them out completely so they are easy to mash.
You can use a black banana, but be sure to look for mold or spoilage before using it in this recipe.
Store the cooled loaf in an airtight container in the refrigerator. It will keep fresh for up to 4 days. If you are not eating it within a day or two, slice the bread and place the slices into a freezer bag and freeze it.
More Gluten Free Quick Bread Recipes:
- Gluten Free Lemon Poppy Seed Cake - This is a great loaf cake for lemon lovers.
- Gluten Free Pumpkin Bread - I may be crazy, but I love pumpkin all year.
- Gluten Free Zucchini Bread - If you like hiding veggies, this is the quick bread to make.
- Gluten Free Cranberry Chocolate Chip Bread - This is a delicious quick bread. Use blueberries if you can't find cranberries.
The Best Gluten Free Strawberry Banana Bread
- 1 ½ cups gluten free flour blend (My DIY GF Blend 239.4 g) See notes!
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup bananas mashed
- 1 cup strawberries chopped
- 2 large eggs
- ⅓ cup oil see notes
- ½ cup milk or non-dairy milk see notes
- 1 teaspoon pure vanilla extract
- Preheat the oven to 375º F. Set the oven rack in the middle of the oven.
- Add the dry ingredients to a large mixing bowl. Use a wire whisk to blend the ingredients.
- Wash and slice the strawberries. In a large bowl, add the two bananas and mash them. Add the eggs, oil, vanilla, and strawberries. Mix well.
- Pour the wet ingredients into the dry ingredients.
- Mix the wet and dry ingredients gently until they are just barely mixed.
- Please don't use a stand or electric hand mixer to make this batter. They will overmix your batter, and your bread will turn out dense.
- Spray baking spray or oil in your loaf pan. Add the strawberry banana bread batter. Add a few sliced strawberries to the top.
- Optional: Sprinkle coarse sugar over the top of the batter.
- Bake the bread at 375º F for 40-45 minutes. Note that the actual baking time will vary depending on the size of your loaf pan, its material, and how starchy your flour blend is.
- Remove the banana bread and insert a toothpick in the middle of the bread. If the toothpick comes back clean, your bread is finished baking. If you see crumbs or batter, you will need to bake it longer.
- Remove the loaf gently from the pan and place the strawberry banana bread onto a cooling rack.
- I tested this recipe with my DIY Gluten Free Flour Blend. King Arthur Measure for Measure should also work, but keep an eye on how wet the batter is. You may need to add more flour. This goes for any gluten free flour blend. The amount of starch will affect your batter and baking time!
- If the blend you use doesn't have a binder, add one teaspoon of xanthan or guar gum.
- I used avocado oil. Canola oil and coconut oil also work well.
- I used gluten free oat milk, but other plant-based types of milk, or even regular milk, are okay to use.
- Store in an airtight container in the refrigerator. I prefer to slice and freeze the cooled bread.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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I now make this all the time as it is a really nice bread to make. one thing in the recipe ingredients is the milk, but can see it being put in the wet ingredients, but that were I added it to. Your flour blend in this recipe can it be used for all cake recipes or only this recipe.
I am so glad you love the recipe. You added the milk in the right time. I am trying to test my DIY flour blend in each category...so far my flour works in this recipe and my lemon layer cake recipe. It will probably work in all cakes, but it is too costly to test it in everything.
I made this strawberry banana bread yesterday and this recipe is a KEEPER! The bread was perfectly moist and so good. A great use of too-ripe bananas and strawberries. I used King Arthur Measure for Measure and as mentioned in her notes, depending on pan size cooking time may vary. Mine took about 50 min but using the toothpick method to test doneness it came out perfectly. I will be making this again soon. Thank you for sharing your wonderful recipes!
(Hmmmm, just had a thought, I wonder if this bread would make a good french toast?... off to the kitchen!)
Thank you so much, Sandy. I am so glad you loved the recipe. Great idea to use some for French toast. I hadn't through of that :-).