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.
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert, Snacks
Cuisine: Australian
Keyword: Banana Recipes, Freezer Friendly, Kids Food, Lunchbox Snacks, Thermomix
Servings: 10 Slices
Calories: 260kcal
Author: Lauren
- 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
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.
- 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.
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