Are you ready to indulge in a deliciously moist and flavorful treat that aligns perfectly with your Paleo lifestyle? Look no further than this Strawberry Banana Bread that’s not only nut-free but also bursting with the natural sweetness of ripe bananas and strawberries! Imagine the aroma wafting through your kitchen as this delightful loaf bakes to golden perfection. Whether you’re looking for a quick breakfast option, a satisfying snack, or a delightful dessert, this recipe is sure to become a favorite. Dive into the world of wholesome ingredients and discover how easy it is to create a mouthwatering loaf that’s both nourishing and delectable!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1 cup strawberries, diced
- 1/2 cup almond butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup honey or maple syrup
- 1 1/2 cups almond flour
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add almond butter, eggs, vanilla extract, and honey (or maple syrup) to the mashed bananas. Whisk thoroughly until the mixture is well combined and smooth.
- In a separate bowl, mix almond flour, baking soda, salt, and cinnamon. Ensure all dry ingredients are evenly distributed.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the diced strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes.
- Using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any remaining bread in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose Ripe Bananas: For the best flavor and natural sweetness, use overripe bananas with plenty of brown spots. They’ll mash easily and add moisture to your bread.
- Prep Your Pan: Don’t skip lining your loaf pan with parchment paper! It makes removing the bread a breeze and helps prevent sticking.
- Mix Wet and Dry Ingredients Separately: This ensures that your baking soda and cinnamon are evenly distributed throughout the batter, leading to a more consistent flavor and texture.
- Be Gentle When Folding: When combining the wet and dry ingredients, fold gently to avoid overmixing, which can lead to a dense loaf.
- Cool Properly: Allow the bread to cool in the pan for a bit before transferring it to a wire rack. This helps maintain its shape and texture.
- Store Correctly: Keep any leftover bread in an airtight container in the refrigerator to maintain freshness. It’s perfect for a quick snack or breakfast throughout the week!
- Experiment with Add-ins: Feel free to add other mix-ins like chia seeds or dark chocolate chips for an extra twist on flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: g
Cholesterol: 55mg
