With this past week’s sudden heat wave in San Diego, we’ve gotten a glimpse of summer on the horizon. So, we were in the mood to make something reminiscent of those sun burnt tans, county fairs, and picnics on the beach.
After doing some research, we were inspired by this delicious, healthy banana bread recipe to create something that captures those summer feels. Our bread is fresh, light, and naturally sweetened with fresh berries and a little brown sugar.
With no added white sugar or butter, you can still be guilt-free and bikini body ready for the upcoming summer months to find your bae. In fact, if your bananas are ripe enough, try omitting the coconut oil and the brown sugar.
Berry Banana Bread
- Prep Time:30 minutes
- Cook Time:50-60 minutes
- Total Time:1 hour and 30 minutes
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup brown sugar
- 1 tablespoon coconut oil
- 3-4 mashed small bananas
- 2 teaspoon vanilla extract
- 1 egg
- 2 tablespoon unsweetened almond milk
- 3/4 cup strawberries
- 1/4 cup mashed rasberries (more is okay)
- 2-4 strawberries and rasberries, for topping
Preheat the oven to 350°F.
In a large bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, beat the mashed bananas, egg, vanilla, and almond milk.
Dice the strawberries and mash the raspberries.
Gently fold the strawberries and raspberries into the batter.
Place the batter in a greased loaf pan. Garnish with the extra fruit if you want.
Bake for 50-60 minutes, or until a tester inserted into the middle comes out clean. Slice, dust with powdered sugar, drizzle with honey, or eat it alone and enjoy.