Jessica in the Kitchen · by Jessica Hylton★ 5.0 (5)
Strawberry Banana Bread
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 6%
CARBS 52G62% OF CAL
4G FIBER25G OTHER23G TOTAL SUGAR
FAT 14G38% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist strawberry banana bread that is egg-based with yogurt, made with gluten-free flour. Soft and flavorful, good for breakfast or a simple dessert.
dessertamericanbaked good🔥 ovengluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 ounces Gluten Free Baking Flour Mix ( (I use Bob's Red Mill) or regular all purpose flour (284g) )
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs (or egg replacer, I used Bob's Red Mill Egg Replacer)
- 1 cup coconut sugar ((200g) or brown, cane or organic white sugar )
- ½ cup olive oil ((100g) or coconut oil)
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 1/2 cup vegan coconut yogurt (or plain yogurt)
- 3/4 cup mashed bananas (very ripe bananas - black skin if possible)
- 1 ½ cups chopped strawberries (the ½ reserved for the top)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 6%
CARBS 52G62% OF CAL
4G FIBER25G OTHER23G TOTAL SUGAR
FAT 14G38% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 69mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 25mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 69MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.