Strawberry Banana Bread

Strawberry Banana Bread

Our disclosure is……. don’t try to bake all of our recipes in one day….maybe even in the same week….. unless you are going to share them with your family and friends. Then do it!


This recipe originally started as a banana bread “family” recipe handed down over generations. It’s always been one of our favorites! BUT come to find out, grandmas used to use an insane amount of sugar! Soooo we reduced the sugar and opted for some sweet strawberries! We’ve made them in muffin pans for portion control because it’s so hard to just eat one slice!

That’s why we suggest making them and sharing them. They are so good, everyone you give them to will love you for it! We also recommend picking your own strawberries!!! Check out our strawberry picking video! We had so much fun making this one!

We’ve also made them for bake sales! Especially in the muffin size or even those mini loaves.

Regular white sugar is filtered through cow bones.
Gross right?
As long as you are using ORGANIC sugar this recipe is vegan! Certified organic sugar is not filtered using bone char.
Strawberry Banana Bread

Course: Breakfast, Dessert, Snack
Cuisine: American
"EGG" mixture (let sit for 10 minutes)
  • 4 Tbsp chia seeds
  • 1 cup water
flour mixture (sift together and set aside)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 1/2 cups flour
other ingredients
  • 2/3 cup coconut oil
  • 2 cups sugar
  • 3 bananas
  • 1 1/2 cup strawberries chopped
  1. Preheat oven to 375.

Make "eggs"
  1. Mix together 4 Tbsp of chia seeds and 1 cup of water. Set aside for 10 minutes.

Flour mixture
  1. Sift together (if you don't have a sifter just use a strainer!)

    2 tsp baking soda

    1 1/2 tsp salt

    3 1/2 cups flour

In stand mixer or by hand
  1. Add and mix in this order

    2/3 cup coconut oil

    2 cups sugar

    "egg" mixture

  2. Slowly add in flour mixture.

  3. Do not overmix. Mix just until blended. Scrape down sides of mixing bowl.

  4. Add bananas and strawberries just until blended.

  5. Lightly grease pans and divide banana bread mixture evenly between 2 loaf pans.

  6. Bake approx one hour.

    After about 40 minutes check on your bread. If it is browning too much cover each one with tin foil and finish baking.

    Insert toothpick into center. If it comes out clean or super close, it's done.

  7. Let cool in pan on cooling rack until edible temperature!


Recipe Notes

Our regular sized muffins took approx 22 minutes to bake.

Mini muffins approx 12 minutes

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