Brighten up classic banana bread with fresh strawberry chunks and a strawberry jam swirl. This bread comes out the perfect texture, and the strawberry jam swirl turns into a gooey layer of sweetness on top! Delicious fresh out the oven, for breakfast, dessert, or a snack anytime of the day! It is also gluten free and dairy free and is made in just one bowl!
2 ripe bananas
1 tsp baking soda
1/3 cup DF buttery spread or coconut oil melted
2 large eggs whisked
1 tsp vanilla extract
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1 1/2 cups + 1 tbsp GF all purpose flour (I used Pillsbury GF all purpose flour blend)
1 1/2 cup fresh chopped strawberries
1/3 cup strawberry jam or preserves
Preheat oven to 350 degrees F and line a bread pan with parchment paper.
Mash the bananas with a fork. Once the banana is smooth, stir in the baking soda.
Add the buttery spread or coconut oil, followed by the whisked eggs, vanilla extract, granulated sugar, brown sugar and salt, and mix.
Stir in the 1 1/2 cups GF flour. In a small separate bowl, toss the 1 tbsp of GF flour with the strawberries. Once the strawberries are coated with the flour, fold them into the rest of the batter.
Poor the batter into the bread pan.
Use a knife to swirl the strawberry jam or preserves in the top of the bread and top with a few strawberry chunks.
Bake for 50-55 minutes. Let cool slightly in the pan before moving to a cooling rack to cool completely before slicing. Enjoy and store in an air tight container for 3-4 days.