Originally published August 2020; Updated March 2021

Allergens: vegan, gluten free, nut free, naturally sweetened

Makes: 1 loaf

Prep time: 15 minutes

Cook time: 45-50 minutes

The first time I made this I said, “this is the best banana bread I’ve ever had”. No lie. This bread is gooey, perfectly sweet and seriously good. You’ve got to try it.

The banana bread is pictured here with strawberries. And as you can see it becomes a perfect gooey mess.

Bonus, this recipe is super easy to make. And it can easily be adapted to fit whatever fruit you have on hand.

I’ve made it with strawberries, a frozen berry blend and apples. Try it with cinnamon apples for a fall twist or fresh in season blueberries. Get creative! Because the possibilities are endless.

Strawberry Banana Bread Recipe

Ingredients:

Dry:

1. 2 and 1/2 cups oat flour
2. 2 teaspoons baking powder
3. 1/8 teaspoon salt
4. 1/4 teaspoon cinnamon
5. 1/8 teaspoon nutmeg
6. 2 teaspoons chia seeds

Wet:

1. 1/3 cup melted coconut oil
2. 1 teaspoon vanilla
3. 3/4 cup oat milk (or any other unsweetened plant milk)
4. 1/2 cup maple syrup
5. 1 flax or chia egg (1 tablespoon ground flax or chia seeds and 3 tablespoons of water)
6. 2 very ripe large bananas, mashed
7. 1 and 1/2 cups strawberries (I used de-frosted frozen strawberries and added the frozen “juice” too)

Instructions:

1. Make the flax or chia egg and let it thicken for 5-10 minutes.
2. Pre-heat the oven to 375F.
3. Mix all the dry ingredients in a large bowl.
4. Mix all the wet ingredients in a large bowl.
5. Add the wet bowl to the dry bowl and stir to combine.
6. Grease and wrap with parchment paper a 5” by 9” loaf pan and pour the combined mixture in.
7. Let it sit in the pan for about 5 minutes before putting it in the oven (this helps “thicken” the chia seeds)
8. Bake the banana bread for 45-50 minutes (depending on your oven and how gooey you like your banana bread).
9. Let it sit in the pan for about 15 minutes after it cooks. Then remove and enjoy!

Alana Walter

Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.