A delicious treat that's perfect for breakfast, brunch, and midnight snacking!
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!
Skinny Strawberry-Banana Bread
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition Information
Have you made this recipe?
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Can almond milk be substituted for coconut milk?
Teresa, Almond milk is fine.
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!
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!
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.
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!
I’m seeing comments about arrowroot, tapioca, or cornstarch. How much should I use? It isn’t listed in recipe
Melanie, See Nichole’s comment below.