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Skinny Strawberry Banana Bread

Skinny Strawberry Banana Bread

Skinny Strawberry Banana Bread is a tender, fruity mini loaf with creamy coconut notes and bright bursts of fresh strawberries. This easy, lighter quick bread is moist yet not heavy, perfect for breakfast or an easy snack. With simple, clean ingredients and gluten free flour, it makes a friendly treat for gatherings or an easy weeknight bake, worth trying for a healthier twist.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine American
Servings 24 people
Calories 150 kcal

Equipment

  • Mixing Bowl
  • Spatula
  • Mini loaf tin or mini muffin tin
  • Measuring Cups
  • Oven

Ingredients
  

  • 1 cup bananas over-ripe, mashed Mashed provides natural sweetness and moisture while contributing a tender crumb and subtle banana flavor; helps bind ingredients and adds density without added fat.
  • 2/3 cup coconut milk Creamy adds richness and a smooth texture while keeping the loaf dairy-free; contributes moisture and a slight coconut aroma that complements fruit.
  • 3 tablespoons maple syrup Sweetens naturally and enhances caramel notes while reducing refined sugar; adds a gentle liquid sweetness that balances tangy and spicy flavors.
  • 2 1/2 tablespoons chia seeds Gels to create an egg-like binder when mixed with liquid, adding structure and moisture while contributing fiber and omega-3 fats for nutrition.
  • 2 tablespoons coconut oil melted Melted supplies healthy fat for tenderness and a delicate crumb while helping distribute moisture and enhancing flavor with a mild coconut note.
  • 1 tablespoon vanilla Fragrant provides aromatic sweetness and depth, enhancing the overall flavor profile and rounding out fruity and spiced elements in the bread.
  • 1 1/4 cup gluten-free flour blend Balances bulk and texture while providing structure and a neutral base for flavors; suitable gluten-free blend creates a light crumb when measured correctly.
  • 2 1/2 teaspoons baking powder Leavens the batter by releasing gases during baking, contributing lift and a soft, airy crumb while ensuring the loaf rises evenly.
  • 1 tablespoon cinnamon Warms flavor and pairs with fruit by adding sweet-spicy complexity; helps mask any raw flour taste and enhances perceived sweetness.
  • 1 cup strawberries fresh, finely chopped Freshly chopped contributes bursts of juicy brightness and fruity acidity, adding texture contrast and a vibrant strawberry flavor throughout the bread.

Instructions
 

  • Preheat oven to 350 degrees F.: The kitchen should feel warm and ready, and the oven needs adequate time to reach an even temperature so the loaves rise consistently. I often set my oven and then arrange pans while it heats so nothing is rushed. You want a steady, predictable environment, otherwise the rise can be uneven. A common mistake is not allowing the oven to fully preheat which causes dense centers.
  • Whisk the bananas, coconut milk, maple syrup, chia seeds, coconut oil, and vanilla in a large bowl. Let stand for 5 minutes, until slightly thickened.: You will notice the mixture thicken as the chia seeds absorb liquid, creating a slightly gelled, glossy texture that feels silky as you stir. This resting step helps the batter hold together without eggs, so the final crumb is cohesive. The aroma will be sweet with coconut and banana notes mingling. Avoid overwhisking; you want some body, not a thin, watery mix.
  • Combine the flour, baking powder, and cinnamon together and add it to the wet ingredients. Mix until just combined. Fold in the strawberries.: As you fold the dry mix in, you will hear a soft, muffled scraping sound and see the batter change from glossy to more matte, with streaks disappearing as it becomes homogenous. This gentle mixing preserves air trapped in the batter so the mini loaves stay tender. Overmixing is a sure way to lose lift and create dense texture, so stop when streaks vanish.
  • Spray a 24-count mini loaf tin (or 36-count mini muffin tin) with nonstick olive oil spray. Spoon batter into baking tin. Bake for 8-12 minutes, or just until the center of each muffin springs back when touched lightly. Remove and cool.: When folding in the chopped strawberries , you will see flecks of red through the batter, and small ribbons of juice may merge into the batter, adding moisture and color. Use a flexible spatula and fold with a few deliberate turns, bringing batter from the bottom up. If you fold too aggressively the fruit will break down and the batter can become overly wet in spots.
  • If desired, drizzle more coconut cream & chia seeds over cooked loaves. Serve and enjoy!: The tins should glint slightly from the spray, ensuring each cavity releases cleanly after baking. As you spoon batter in, aim for uniform portions so loaves bake at the same rate; uneven filling causes some to overbake while others remain underdone. A common slip is underfilling or overfilling, so I weigh portions or use a small scoop for consistency.
  • Bake for 8 to 12 minutes or just until the center of each muffin springs back when touched lightly Remove and cool.: During baking the aroma will intensify, the edges will firm, and the tops may develop a light golden sheen. Use the spring back test to check doneness, it tells you the interior has set without overbaking. If you rely only on color you may overcook the loaves, leaving them dry. Let them cool slightly in the tin, then transfer to a rack to finish cooling so steam escapes and the crumb firms up.
  • If desired drizzle more coconut cream and chia seeds over cooked loaves Serve and enjoy.: A light drizzle of coconut cream and a sprinkle of chia seeds adds glossy finish and texture contrast, with a gentle pop when you bite. The drizzle enhances visual appeal and adds a bit of extra moisture. Keep extras aside if you plan to store the loaves to avoid sogginess over time. Over-drizzling while warm can cause the topping to sink in rather than sit prettily on top.

Notes

  • Portioning tip: Use a small cookie scoop to distribute batter evenly into the mini loaf or muffin tin, ensuring uniform bake times and consistent texture across each loaf.
  • Strawberry handling: Pat chopped strawberries dry if very juicy to prevent the batter from becoming too wet, which can affect rise and baking time.
  • Make ahead: The batter can be mixed and refrigerated for up to 24 hours; bring it to room temperature before baking for even rise and an ideal crumb.
  • Storage: Store cooled mini loaves in an airtight container for up to three days at room temperature, or freeze for up to two months, wrapping each loaf individually to preserve freshness.
  • Serving idea: Warm a loaf gently in a toaster oven for a minute to revive a fresh out of oven texture and boost aroma before serving.
Keyword Gluten-Free Banana Bread, mini banana loaves recipe, skinny banana loaf, strawberry banana bread