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The Ultimate Moist Gluten-Free Strawberry Banana Bread

Two slices of moist Gluten-Free Strawberry Banana Bread featuring bright red berries served on a white plate.
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A reliable recipe for a moist, flavorful strawberry banana bread made entirely without gluten, using a standard 1:1 gluten-free flour blend.

Ingredients

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  • 1 3/4 cups 1:1 Gluten-Free Baking Flour Blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup dairy-free milk (like almond or oat)
  • 1 cup fresh or frozen strawberries, halved or quartered

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the mashed bananas and dairy-free milk until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. A few lumps are acceptable.
  6. Gently fold in the strawberries using a spatula.
  7. Pour the batter into the prepared loaf pan. If desired, place a few extra strawberry halves on top for decoration.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For best texture, use a 1:1 gluten-free flour blend that already contains xanthan gum. If your blend does not contain it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • If using frozen strawberries, do not thaw them; toss them lightly in one teaspoon of the dry flour mixture before folding them into the batter to prevent sinking.
  • Very ripe bananas provide the best moisture and sweetness for this recipe.
  • This loaf freezes well once completely cooled. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://cookifyme.com/gluten-free-strawberry-banana-bread/