Strawberry-Banana Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 204.0
  • Total Fat: 10.3 g
  • Cholesterol: 31.0 mg
  • Sodium: 169.1 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.9 g

View full nutritional breakdown of Strawberry-Banana Bread calories by ingredient
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Introduction

I never thought to put fresh strawberries into banana bread, but it's a delicious combo! The original recipe calls for 2 cups white whole wheat flour and 1/2 cup coconut sugar. I substituted almond flour, amaranth flour, date sugar and monk fruit to reduce carbs and make this gluten-free. I never thought to put fresh strawberries into banana bread, but it's a delicious combo! The original recipe calls for 2 cups white whole wheat flour and 1/2 cup coconut sugar. I substituted almond flour, amaranth flour, date sugar and monk fruit to reduce carbs and make this gluten-free.
Number of Servings: 12

Ingredients

    1 cup nature's eats blanched almond flour
    1 cup Amaranth Flour
    1 tsp Baking Soda
    1 tsp Baking Powder
    0.125 tsp Pink Himalayan Sea Salt
    1/4 cup Date Sugar - 4Tb
    1 cup, pureed Strawberries, fresh ( mince before pureeing)
    1 cup, sliced Strawberries, fresh
    1 medium (7" to 7-7/8" long) Banana, fresh
    0.25 serving Silk Almond Cashew Protein Milk
    2 large Egg, fresh, whole, raw
    2 tsp Vanilla Extract
    4 tbsp Honey
    3 tbsp Coconut Oil (melted)
    1/4 cup monk fruit

Directions

Preheat oven to 350 degrees F and line a loaf pan with parchment paper (or use a silicone loaf pan). Add all dry ingredients into a large mixing bowl. Whisk until combined and fold in minced strawberries (prevents strawberries from sinking to bottom of pan). Into your food processor bowl place 1 cup sliced strawberries, banana, vanilla, milk, and honey and process until smooth. Add eggs and pulse until eggs are combined. Add wet ingredients to dry ingredients and mix well. Finally add melted coconut oil and mix until combined. Pour batter into prepared loaf pan and bake for 30 min. After 30 min, put aluminum foil over top of pan and bake for 16-20 min. until done. Remove from oven and let cool for 10-15 minutes, then remove bread from pan.

Serving Size: 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user DEEA2Z.

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