Strawberry banana bread with no gluten and tastes like summer in every slice. Moist, naturally sweet and bursting with juicy strawberries. Ripe bananas bring that extra flavour and are perfect for making the best gluten free loaf. Not too sweet, with plenty of chocolate chips to bring that extra richness.
You’ll notice this loaf is a little more moist and takes a bit longer to bake than usual, but that’s because it’s packed with real fruit. The payoff? A super soft crumb, pockets of warm chocolate, and a jammy strawberry surprise in every slice.
Perfect for breakfast, snacking, or just one more bite moments.
Flours You Will Need For This Gluten Free Strawberry Banana Bread
For the best results use a kitchen scale, which is quicker to use than cups and spoons and precise for weighing gluten free flour. Here is the link to the scale that I use, but there are many great options for scales.
A gluten free flour blend was used consisting of white rice flour, sorghum and potato starch. Substitute the potato starch with tapioca starch if necessary.
STEPS FOR MAKING THIS STRAWBERRY BANANA BREAD
Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (177°C). While it warms up, grease a 8×4 inch loaf pan. Line the pan with parchment paper for easy removal after baking.
Mix the Dry Ingredients
In a medium mixing bowl, sift together the flour, baking powder, baking soda and psyllium husk powder. This step ensures even distribution of the leavening agent and psyllium husk powder making for a consistent rise.
Combine Wet Ingredients
In another bowl, whisk together the mashed bananas and the sugar until smooth. The bananas will help with a smooth creamy mixture.
Blend Together
Gradually mix the dry ingredients into the wet ingredients. Stir until just combined and be careful not to overmix.
Add Strawberries and Chocolate Chips
Fold in the chopped strawberries and chocolate chips, being careful to keep the mixture light and airy.
Bake the Strawberry Banana Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for 65-70 minutes, or until a toothpick inserted into the centre comes out clean.
Cool Down
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for success:
Use Ripe Bananas: Ripe bananas are sweeter and easier to mash.
If substituting frozen Strawberries: Add them straight from the freezer to avoid a soggy loaf.
Egg Substitution:Replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit until it thickens).
Store Properly: To keep your bread fresh, place it in a covered container for a day and then keep it in the fridge. It will not last long with the strawberries.
Strawberry Banana Bread
Equipment
- 1 small loaf pan
Ingredients
- 3 medium bananas ripe & mashed
- 100 g granulated sugar brown, or coconut
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 60 g white rice flour
- 70 g sorghum flour
- 50 g potato starch or use tapioca starch
- 10 g psyllium husk powder
- 80 g dark chocolate chips
- 3 large diced fresh strawberries
Instructions
- Line a loaf pan with parchment paper and preheat the oven to 350℉
- Add sugar to a large bowl and mash in the bananas combining them until smooth. Beat in the egg and vanilla.
- In a medium mixing bowl, sift together the flours, baking powder, baking soda and psyllium husk powder.
- Take about 2 tablespoons of the flour blend and add it to a small bowl with the strawberries and chocolate chips. Combine them well.
- To the bananas and egg mixture add in half of the sifted ingredients and mix well with a hand mixer. With a spatula fold in the remaining flour and mix just until there is no loose flour.
- Fold in the chocolate chips and strawberries, then pour the batter into the lined loaf tin.
- Bake for 65 to 70 minutes or until an inserted toothpick comes out clean.
- Let the bread cool in the loaf pan for 15 minutes and then place the bread on a cake rack to cool completely.
- Store the bread on the counter for a day and then cover it and keep it in the fridge.
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