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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!

Roasted Strawberry Banana Bread Recipe

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
Keyword roasted strawberry banana bread recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Author Tessa Fisher

Ingredients

  • 1 cup mashed very ripe bananas (about 2 medium)
  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1/2 cup + 2 tablespoon gluten-free oat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup unsalted almond butter, well stirred
  • 2 eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups fresh strawberries, stems removed, halved and quartered (plus 2-3 strawberries for topping)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with cooking spray and then line with parchment paper.

  2. 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.

  3. 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.

  4. Gently fold in roasted strawberries until evenly dispersed. 

  5. Pour the batter into prepared pan and smooth top with a spatula. Quarter additional strawberries and scatter over top of batter.

  6. 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.

  7. Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.

  8. Store in an airtight container in the refrigerator for 2-3 days.