Go Back
+ servings
Print Recipe
4.25 from 4 votes

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 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert, Snacks
Cuisine: Australian
Keyword: Banana Recipes, Freezer Friendly, Kids Food, Lunchbox Snacks, Thermomix
Servings: 10 Slices
Calories: 117kcal
Author: Lauren

Equipment

  • Loaf Tin

Ingredients

  • 1 & 2/3 cups self raising flour 220 grams
  • 1/3 cup caster sugar 75 grams
  • 1/3 cup brown sugar 110 grams
  • 1 teaspoon cinnamon
  • 1 teaspoon anilla extract
  • 2 eggs
  • 1/2 cup of coconut oil - melted 125 grams
  • 2 large bananas
  • 150 grams of strawberries

Instructions

  • Preheat your oven to 170 degrees 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 and line a 20cm x 10cm loaf tin with baking paper.
  • Add the eggs, oil, vanilla extract and bananas (which have been quartered) into your Thermomix bowl and mix for 15 seconds on speed 4 to combine. Scrape down the sides of your Thermomix bowl
  • Add the self raising flour, caster sugar, brown sugar and cinnamon to your Thermomix bowl and mix for 10 seconds on speed 5.
  • Add the sliced strawberries to the mixture and carefully stir them through with your spatula.
  • 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.

Notes

  • You will need two large over ripe bananas for this recipe - approximately 150 grams of banana.
  • You can also use vegetable oil or melted butter instead of coconut oil
  • If your bananas are on the small side, you can use three of them.
  • Either fresh or frozen strawberries can be used for this recipe.
  • Once baked, this Banana and Strawberry Loaf is best stored in an airtight container in the pantry. If you live in a warm and humid climate (eg Brisbane in summer) you might want to keep it in the fridge and bring to room temperature to enjoy.
  • This recipe is also freezer friendly.

Nutrition

Serving: 100grams | Calories: 117kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 15mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Calcium: 16mg | Iron: 1mg