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Time: 55 minutes (20 minutes hands on, 30-35 minutes baking)
1 cup all purpose 1:1 gluten-free flour (I like Bob's Red Mill)
1 cup gluten-free oat flour
4 medium very ripe bananas, mashed (about 2 cups)
3/4 cup coconut palm sugar
1/2 cup coconut oil or 1 Vegan Butter Stick, melted
2 large eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup California Giant blueberries
3/4 cup California Giant strawberries, diced
1.) Preheat oven to 350°. Lightly grease a 4 count mini loaf baking tin or 1 9x5 inch loaf pan.
2.) In a large bowl, combine flours, baking soda, baking powder, and salt. Set aside.
3.) Remove peels from ripe bananas and mash well, until little to no clumps remain.
4.) Heat vegan butter stick or coconut oil in glass measuring cup in microwave for 15-20 seconds or until melted. In a separate glass bowl, mix together melted oil, sugar, mashed bananas, lightly beaten eggs, and vanilla.
5.) Gradually stir banana mixture into flour mixture; just until moistened. Fold in blueberries. Reserve strawberries.
6.) Fill each mini loaf hole about halfway, reserving about a cup or so of batter. Evenly divide strawberries and create a layer of strawberries on top of bottom batter layer, then top off each mini loaf with remaining batter (about 1/4 cup or so for each tin). See photo above if this sounds confusing!
7.) Bake in preheated oven for 30-35 minutes for small loaves (50-55 minutes if making a large loaf). For both sizes, make sure a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then place on a wire rack. Slice and serve warm!