One Bowl Banana and Strawberry Bread Recipe
This one bowl Banana and Strawberry Bread makes a great snack or lunchbox treat for the kids. It's freezer friendly and Thermomix instructions also included.
Servings: 10 Slices
Calories: 260kcal
Equipment
- 1 x 20cm x 10cm loaf tin
Ingredients
- 1 & ⅔ cups self raising flour 220 grams
- ⅓ cup caster sugar 75 grams
- ⅓ cup brown sugar 110 grams
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup coconut oil - melted 125 grams
- 2 large bananas
- 150 grams of strawberries
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm x 10cm loaf tin with baking paper.
- Mash the banana with a fork and set aside until needed.
- In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
- Add the eggs, oil, vanilla extract and mashed banana to the dry ingredients and mix together until they are starting to combine.
- Add the sliced strawberries and gently stir until the mixture has just combined.
- Pour the banana and strawberry bread mixture into the prepared loaf tin and bake for 50 - 55 minutes or until it is cooked through when tested with a wooden skewer.
Thermomix Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm x 10cm loaf tin with baking paper.
- In a Thermomix bowl, add the eggs, oil, vanilla extract and bananas. Mix for 15 seconds on speed 4 to combine.
- Scrape down the sides of the bowl and ddd the self-raising flour, sugars and cinnamon. Mix for 10 seconds, speed 5.
- Add the sliced strawberries and use a spatula to gently stir through.
- Follow above from step 6.
Notes
- The browner the bananas the better! For this recipe you will need two bananas - approximately 150 grams in total. It is important to not add too much banana as this will change the consistency of the bread.
- Either fresh or frozen strawberries can be used. It is also optional to add strawberries to the top of the batter.
- This recipe can also be baked in mini loaf trays, please note the cooking time will vary.
- 70 gram eggs were used in this recipe.
- Store in an airtight container in a cool place. Consume within 4 days.
- This recipe is also freezer friendly. Wrap the bread in foil or place in a freezer. safe container and freeze for up to two months.
Nutrition
Serving: 100grams | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 15mg | Potassium: 152mg | Fiber: 2g | Sugar: 18g | Vitamin A: 65IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg