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
Ingredients
- 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
Instructions
- 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.