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Roasted Strawberry Banana Bread made with almond flour, gluten-free oat flour, coconut sugar, ripe bananas, and topped with extra strawberries. A healthy banana bread recipe that is gluten-free, dairy-free, and refined sugar-free!
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Roasted Strawberry Banana Bread

Roasted Strawberry Banana Bread made with almond flour, gluten-free oat flour, coconut sugar, ripe bananas, and topped with extra strawberries. A healthy banana bread recipe that is gluten-free, dairy-free, and refined sugar-free!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 177kcal
Author Tessa

Ingredients

  • 1 cup mashed very ripe bananas (about 2 medium)
  • ½ cup coconut sugar
  • 1 cup almond flour
  • ½ cup + 2 tablespoons gluten-free oat flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • cup unsalted almond butter, well stirred
  • 2 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 ⅓ cups fresh strawberries, stems removed, halved and quartered (plus 2-3 strawberries for topping)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with cooking spray and then line with parchment paper.
  • Line a baking sheet with parchment paper. Spread strawberries in an even layer, making sure there is space between each. Bake for 25 minutes. Remove from oven and set aside.
  • Combine the mashed bananas and coconut sugar in a medium bowl. Using an electric mixer, mix on medium speed until incorporated. Add the remaining ingredients to the bowl and mix on low until thoroughly combined.
  • Gently fold in roasted strawberries until evenly dispersed. 
  • Pour the batter into prepared pan and smooth top with a spatula. Quarter additional strawberries and scatter over top of batter.
  • Bake for 45-55 minutes or until a tester comes out clean (55 mins was just about right for my oven). At the 45 minute mark, cover lightly with a sheet of foil to prevent over-browning.
  • Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
  • Store in an airtight container in the refrigerator for 2-3 days.

Nutrition

Calories: 177kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 198mg | Potassium: 161mg | Fiber: 3g | Sugar: 9g | Vitamin A: 67IU | Vitamin C: 13mg | Calcium: 64mg | Iron: 1mg