Strawberry Banana Bread

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Here’s my take on the beloved No Sugar Added Cinnamon Banana Bread recipe that many of you adore, but this time with a delightful twist of strawberries, and if you’re feeling fancy, you can add a strawberry-vanilla frosting too. So, if you’ve got some ripe bananas lying around, you’ve got to give this recipe a shot.

And hey, if your bananas aren’t ripe yet, no sweat! I’ve got a neat trick for that too, and I’ll share it on my stories.

For this recipe, I used freeze-dried strawberries, which you can easily find at Trader Joe’s, Whole Foods, Amazon, and other stores.

Strawberry Banana Bread

Course Dessert


  • 1 3/4 cups of almond flour
  • 1/4 cup of tapioca flour
  • 3 tablespoons of coconut flour
  • 1 tablespoon of cinnamon
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • 4 ripe bananas if they’re large, you can use 3
  • 3 eggs or 3 flax eggs if you prefer vegan
  • 1 teaspoon of vanilla extract
  • 1 package of freeze-dried strawberries 1 oz, divided
  • Vanilla frosting optional, I used Simple Mills


  • Preheat your oven to 350°F. Line a loaf pan with parchment paper (spray the inside with oil first so the paper sticks).
  • In a blender, combine the bananas, eggs, vanilla, and half of the bag of freeze-dried strawberries. Blend for about 10-15 seconds, keeping some texture.
  • Add the dry ingredients to the blender and blend again until just combined.
  • Pour the batter into the loaf pan and smooth out the top with a spatula.
  • Bake for 50-55 minutes or until a toothpick comes out clean. At the 40-minute mark, place a piece of foil on top to prevent the top from getting too brown.
  • For the optional frosting, blend the remaining freeze-dried strawberries with vanilla frosting. Once the loaf has cooled completely, frost it.
  • Slice, serve, and enjoy! You can store the loaf in a covered container in the fridge for up to one week.

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