10ouncesGluten Free Baking Flour Mix (I use Bob's Red Mill)(284g) or regular all purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
2flax eggs or egg replacerI used Bob's Red Mill Egg Replacer
1cup coconut sugar(200g) or brown, cane or organic white sugar
½cupolive oil(100g) or coconut oil
1/2vanilla bean or 1 teaspoon vanilla extract
1/2cupvegan coconut or plain yogurt
3/4cupmashed bananasvery ripe bananas - black skin if possible
1 ½cupschopped strawberriesthe ½ reserved for the top
Instructions
Strawberry Banana Bread
Preheat the oven to 350℉/180℃. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
Remove bowl from mixer and fold in 1 cup of the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
To store: This strawberry banana bread is best enjoyed the day it’s made, but it will keep for 2 to 3 days at room temperature if stored in an airtight container.To freeze: Strawberry banana bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the bread overnight in the fridge, then let it come to room temperature before slicing and serving.