Skinny Strawberry-Banana Bread

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A delicious treat that's perfect for breakfast, brunch, and midnight snacking!

skinny strawberry banana bread

Banana bread made with gluten-free flour is nice, but stir in strawberries and suddenly you’ve got a treat that’ll make everyone smile for a month! This delicious banana bread is so simple to make, sweetened with a bit of coconut sugar (or pure maple syrup, if you please), then baked into two-bite mini loaves. You can also cook this recipe into regular-sized mini loaves, standard-sized muffins, or mini muffins. The batter works perfectly for every kind of baking pan!

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Skinny Strawberry-Banana Bread

The combination of strawberries and bananas is classic and making it into a healthy and scrumptious bread is absolutely perfect.
Yield 24 people
Serving Size 1 mini loaf
Course Breakfast, Dessert, Snack
Cuisine Universal
Author SkinnyMs.


  • 1 cup bananas over-ripe, mashed
  • 2/3 cup coconut milk
  • 3 tablespoons maple syrup
  • 2 1/2 tablespoons chia seeds
  • 2 tablespoons coconut oil melted
  • 1 tablespoon vanilla
  • 1 1/4 cup gluten-free flour blend
  • 2 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 cup strawberries fresh, finely chopped


  • Preheat oven to 350 degrees F.
  • Whisk the bananas, coconut milk, maple syrup, chia seeds, coconut oil, and vanilla in a large bowl. Let stand for 5 minutes, until slightly thickened.
  • Combine the flour, baking powder, and cinnamon together and add it to the wet ingredients. Mix until just combined. Fold in the strawberries.
  • Spray a 24-count mini loaf tin (or 36-count mini muffin tin) with nonstick olive oil spray. Spoon batter into baking tin. Bake for 8-12 minutes, or just until the center of each muffin springs back when touched lightly. Remove and cool.
  • If desired, drizzle more coconut cream & chia seeds over cooked loaves. Serve and enjoy!


Nutrition facts for the muffins: Yields: 36 muffins | Serving Size: 1 muffin | Calories: 58 | Total Fat: 2 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 36 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints (Freestyle): 2|
Nutrition facts below are for the mini loaves.

Nutrition Information

Serving: 1mini loaf | Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 55mg | Fiber: 1g | Sugar: 7g |
SmartPoints (Freestyle): 3
Keywords Diabetic-Friendly, Gluten-Free, Kid-Friendly, Paleo

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Where did the hemp seeds come from and when do you put in the strawberries ? Recipe ingredients and instructions don't match.

    1. Linda, Thanks for bringing that to our attention. There should not be hemp seeds in this recipe, and the finely chopped strawberries are added last. We've corrected the recipe.

  2. What can I use instead of coconut oil? And can I use whole wheat pastry flour if I don't need to use gluten-free?

    1. Sharon, You can use canola oil or safflower oil instead of coconut oil. Whole wheat pastry or all-purpose flour will work, yes.

  3. is the arrowroot powder necessary? can these be made without it if I don't have it on hand or should I run and get some?!

    1. Keri, You can use cornstarch, tapica starch or flour, or potato starch in it's place. You can omit it, but the bread will have a denser texture.

  4. Hi! This sounds fantastic and I can't wait to try it out tomorrow. I noticed in the instructions, it says to add Stevia, but Stevia isn't listed in the ingredient list. How much Stevia should I use? Thanks!!!

    1. Debbie, You can find it in the baking aisle or the health food section of your grocers or in natural foods stores, however 1 tablespoon cornstarch, potato starch, rice starch or tapica starch (also called tapioca flour) can substitute it.

  5. I was thinking of having one of these as sweet snack for morning tea each morning. How long can these be kept for? Are they freezer safe?

  6. I made these yesterday, and I was completely puzzled by the volume of the batter. I didn't have mini-loaf pans, so I planned to use a regular muffin pan. This barely made 12 muffins. and the color of the batter and the muffins was much darker than what the picture shows. I used almond flour and maple syrup for the "sweetener". They are very good even thought I don't think my oven was hot enough – the center was a bit uncooked. They looked great coming out of the oven and then sank pretty quickly.

  7. Made this recipe today and I was not impressed at all. I bake all the time and I am a very good baker. I followed the recipe exactly and I used mini muffin pans as well as mini loaf pans and they must of cooked for 20 minutes to 1/2 hour and I finally took them out as the bottoms were getting quite brown. The tops on both the muffins & loaves sunk in immediately and the inside of both are doughy! I was so disappointed to have waisted my time as they sound really delicious.

    Any ideas on why they would not cook properly, perhaps the oven should of been at 375 instead of 350

    1. Nancy, Hmmmm…I don’t think increasing to 375 degrees should make that much difference. I make this often and haven’t had that issue. Did you use the gluten-free flour?

  8. Hi this sounds so good! I’m doing weight watchers. I attend the meetings as well. But, can I use just regular plain flour?

    1. Anaya,
      Here’s for a regular muffin:

      For the muffins: Yields: 36 muffins | Serving Size: 1 muffin | Calories: 58 | Total Fat: 2 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 36 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints: 3 |

  9. I made these and was really pleased! I added 1 scoop of a clean vanilla protein powder and a smidge of almond milk bc the batter looked a little thick. I had to bake them a lot longer than was suggested, but I am really happy with the product. I LOVE muffins, so a recipe without all the wheat and white sugar was a good find! It made 11 full size muffins. I’m going to stick half in the freezer so I don’t eat them all tomorrow!

    1. Jessica, this is wonderful to hear! We’re so glad you love the recipe and you were able to add protein powder to make the recipe perfect for you!

  10. You indicated that using arrowroot or tapioca flour enhances the texture. How much do you use in the amended recipe listed? Also is it mixed in with dry or wet ingredients? Thanks for this healthy recipe.

    1. Hi Connie, You can substitute 1 1/2 cups tapioca flour for the gluten free flour listed. Or about 1/3 to 1/2 cup of arrowroot flour for the gluten free flour listed. However, if you’re using a gluten free all purpose flour, tapioca flour is typically in the ingredients already and you do not need to substitute. Gluten free flours are a blend of different flours (such as rice, garbanzo bean, and tapioca flours) to create an ideal texture. We like to use Bob’s Red Mill gluten free all purpose flour, you can use any brand you like. Just check the ingredients for tapioca flour!

  11. I’m seeing comments about arrowroot, tapioca, or cornstarch. How much should I use? It isn’t listed in recipe

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