Vegan / Gluten Free


You GUYS! GALS! I have been experimenting over the last few weeks to perfect a gluten free strawberry banana bread recipe that can be made with one bowl and that is simply the most delicious and moist banana bread you've ever tasted. And, I did it....Please enjoy this recipe and let me know what you think!


makes 1 loaf


3 ripe bananas

1 small handful organic strawberries (3 or 4 strawberries), sliced + more for topping

1 flax egg (1 tb ground flax, 3 tb water) or 1 egg (if not vegan)

1/2 cup coconut sugar

1 1/4 cup gluten free rolled oats (I used Bob's Red Mill)

1 1/4 cup gluten free flour (I used Bob's Red Mill 1:1 gluten free flour)

1 cup almond meal (I used Bob's Red Mill ultra fine almond meal)

3 tb avocado oil (I used Chosen Foods brand) or melted coconut oil

3/4 tsp vanilla extract

1/4 tsp cinnamon

2 tb maple syrup

3/4 cup almond milk (or other non-dairy substitute)

3 1/2 tsp baking powder

1/2 tsp sea salt



Preheat oven to 350.  Line loaf pan with parchment paper. I used clips to hold the paper in place. If you are using a flax egg instead of a real egg, make your flax egg by mixing the flax and water in a small bowl and setting aside while you prepare everything else. In a large bowl, mash the banana. Then add the rest of the ingredients, except for the strawberries, until combined. Last, fold in the strawberries gently. Pour mixture into the pan and add some more sliced strawberries to the top. Bake for approximately 1 hour to 1 hour 15 minutes (mine stayed in the oven for 1 hour 15 minutes both times I made this recipe, but ovens vary, so make sure to watch it). To test, stick a knife in and when you remove it, it should come out clean. Once done, remove from oven and let it cool before slicing.


Enjoy! XO

One bowl strawberry banana bread by kalejunkie