A delicious and easy Strawberry Banana Bread recipe, made a little healthier with no refined sugar. The perfect afternoon snack for hungry kids!
This recipe needs to come with a massive disclaimer – once you cut it don’t expect it to last any longer than a few seconds! It’s so incredibly more-ish that kids and adults alike will be begging for a second slice. Don’t say I didn’t warn you! But it’s ok, it’s a healthy banana bread recipe so second helpings are allowed.
Most banana bread recipes out there are made with refined white or brown sugar but I omitted these, instead using the natural sweetness of the bananas (this is why it’s best to use very ripe bananas) and some honey in my recipe.
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The bread itself is incredibly soft and moist thanks to the yogurt. I also used some coconut oil in my recipe but if you don’t have this you can swap it for olive oil or sunflower oil instead. The strawberries can be substituted too – for blueberries or raspberries, or even a mixture of all three!
As breads or cakes go this is honestly so easy to make. You don’t need any special equipment or even a mixer. It’s all mixed by hand so it’s the perfect recipe to get your kids involved in helping with!
If you try my recipe please come back and let me know what you think in the comments. I’ve also been getting so many messages and tags on Instagram from you guys making my recipes. Please keep sending me the pictures. Its always the highlight of my day to see them!
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Healthy Strawberry Banana Bread
Prep Time: 10 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
Yield: 11
Category: Cakes
Cuisine: European
Print Recipe
Pin RecipeDescription
A delicious Strawberry Banana Bread recipe, made a little healthier with no refined sugar. The perfect afternoon snack for hungry kids!
Ingredients
- 275g / 1 3/4 cups plain or all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 medium ripe bananas, mashed
- 75g / 1/3 cup coconut oil, melted
- 75g / 1/3 cup honey
- 50g / 1/4 cup plain yogurt
- 1 medium egg
- 2 tsp vanilla extract
- 100g / 1 cup chopped strawberries
Instructions
- Preheat the oven to 180c / 350f.
- Grease a 2lb / 9 inch loaf tin with butter or oil. Line with parchment paper and then grease the paper. This ensures that the bread does not stick!
- Add the flour, baking powder and baking soda to a large bowl and mix with a spoon.
- In a second bowl add the mashed banana, coconut oil, honey, yogurt, egg and vanilla and mix well until combined.
- Add the wet ingredients into the bowl of dry ingredients and mix with a spoon.
- Finally, fold in the chopped strawberries.
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Transfer the mixture to the prepared loaf tin and bake in the oven for 20 minutes, then remove the tin from the oven, cover the bread loosely with foil, and return it to the oven.
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Turn the temperature down to 160C / 320F and bake for a further 35 minutes, or until a skewer inserted in the middle of the banana bread comes out clean.
- Once the loaf has cooked, remove it from the oven. Allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
This Strawberry Banana Bread will keep in a cake tin for up to 48 hours (if it lasts that long!)
Really good! A bit dense at the bottom for me, but I think I cooked it funny. Nice and gooey, not too sweet, really delicious!
★★★★
Hi. I have made this a few times using the recipe from your app. I can see that you’ve changed this one recently – the quantity of bananas and strawberries is the biggest change. Can I ask why the recipe has been changed? I am sure it’s still very yummy but I was just curious as to how the banana bread now turns out?
★★★★★
Hi Joanna, I thought the bread a little too mushy so I changed the quantities of banana and strawberry. It’s fine to still use the original recipe if you want though!
Made this earlier today… absolutely delicious! My 15 month old son cried because I wouldn’t let him have more (not long until dinner). My partner and I have also been eating it, not much left already. Will definitely make again and keep a stash in the freezer. Perfect.
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So glad you all loved it Carly! x
Made this today… came out great. Lovely and moist and a big hit with our 18month old. Thank you.
★★★★★
Thanks Regina, so glad you liked the recipe!
Amazing!!!
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Yum! Made into muffins and my 31 month old gobbled them up! Thanks for the ideas!!
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I haven’t tried them as muffins yet. Must try that!
So delicious! Kids took some to school for packed lunches and ate it all.
★★★★★
Is that 10.6 g of sugar per slice? Still way too much for a diabetic. But I could make it for others. Looks yummy. Also, are the measurements American or Irish or Imperial?
Can you freeze it? Thanks
Yes you can, slice and freeze the slices individually!
Hi, Can I use Greek yogurt instead of plain yogurt? Thanks
Yes you can!
Do you think this recipe could be made into cupcakes?
Yes it can although I can’t tell you exactly how long the cooking time should be. Try 18-20 minutes
Hi dear thanks for recepi! I have a question what can i replace with coconut oil?
You can use another oil or butter instead!
I made this but used maple syrup instead of honey so my 10 month old could try it, and actually used almond extract in error, but it tasted fantastic. It is so moist and scrummy. I will definately be making this again shortly. I may try agave nectar next time to see what that is like.
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P.s. Not sure if coconut flour could be used?
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Coconut flour needs more moisture than normal flour so you will probably need to add more liquid. Let me know if you try it and it works!
That’s good to know that it works just as well with maple syrup. I think agave nectar would be absolutely fine too!
Do you think you could use whole wheat flour instead of white?
I haven’t tried it myself but yes it would probably work