Strawberry Shortcake Banana Bread Vegan Gf Recipes
STRAWBERRY SHORTCAKE BANANA BREAD (VEGAN + GF)
This Healthy Strawberry Shortcake Banana Bread tastes like an actual strawberry shortcake with the slightest undertone of banana. It is super moist, gluten-free, and vegan! You can easily make them into banana bread muffins too!
Provided by Claire
Categories Breakfast
Time 55m
Number Of Ingredients 10
Steps:
- 1. Make Strawberry Reduction: Add chopped strawberries to small saucepan and bring to a boil over medium/high heat. Mash strawberries down as they heat. Turn down to a simmer and cook for 10 minutes until thickened and most of the liquid is gone (you should end up with just under ⅓ cup). Cool to room temperature (put in fridge/freezer to help cool faster). 2. Make Banana Bread: While strawberries are cooling, preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Once strawberries are cooled, add in the rest of the wet ingredients and mix until smooth. 3. Fold in protein powder, oat flour, almond flour and pink salt until just combined. Then, fold in baking powder. 4. Transfer batter to loaf pan and bake at 350 F. for 25-30 minutes until a toothpick comes out with a few moist crumbs and the top is set and cracked. (Mine was perfect after 25 minutes) 5. Let cool completely (10 minutes) before cutting and enjoying! (this allows the almond flour to set) Serve with fresh coconut whipped cream, regular whipped cream, healthier cream cheese frosting, Greek yogurt, coconut yogurt, or icecream! 6. Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!
Nutrition Facts : Calories 132 calories, Carbohydrate 24.1 grams carbohydrates, Fat 1.4 grams fat, Fiber 1.5 grams fiber, Protein 2.1 grams protein, Sugar 8.1 grams sugar
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