Every once in a while, a banana bread comes along that feels a little extra special—like it deserves a fork, a dollop of something creamy, and a quiet moment to savor it. This Strawberry Shortcake Banana Bread is exactly that. It tastes like classic strawberry shortcake, with sweet berries and soft, cake-like crumb, while the banana stays gently in the background, adding moisture without stealing the spotlight.
It’s one of those recipes that surprises people in the best way. Super moist, lightly sweet, and full of fresh strawberry flavor, it just feels like spring and summer baked into a loaf. And the fact that it’s gluten-free and vegan? That’s just a bonus.
Why You’ll Love This Strawberry Banana Bread
- Tastes like strawberry shortcake, not banana-heavy
- One-bowl recipe (plus a small saucepan for the strawberries)
- Naturally sweetened and made with wholesome ingredients
- Gluten-free and vegan, but still fluffy and tender
- Easy to turn into banana bread muffins, too
This is the kind of banana bread that works for breakfast, snacking, or dessert—especially with a spoonful of something creamy on top.
Easy Strawberry Shortcake Banana Bread
Just like classic banana bread recipes, this one keeps things simple. You’ll mash the bananas, reduce the strawberries, stir everything together, and bake. That’s it. No complicated steps, no fancy equipment—just a cozy, dependable loaf that makes your kitchen smell incredible.
If you’ve made a one-bowl banana bread before, you’ll feel right at home here.
Gluten-Free Strawberry Shortcake Banana Bread (That’s Actually Fluffy)
Gluten-free baking doesn’t have to mean dense or dry. The secret here is using a blend of oat flour, almond flour, and plant-based protein powder. Together, they create a loaf that’s soft, moist, and surprisingly fluffy—without any refined flour.
- Oat flour brings lightness and structure
- Almond flour adds moisture and richness
- Protein powder boosts flavor and helps bind everything
It’s a combination that works beautifully for banana bread and keeps the texture just right.
The Secret to Strawberry Shortcake Flavor
What makes this bread truly special is how the strawberry flavor is handled. Fresh strawberries are boiled down into a thick reduction before being added to the batter. This step is essential.
Skipping it will lead to soggy bread—but reducing the strawberries concentrates their flavor and removes excess moisture, giving you that sweet, jammy strawberry shortcake vibe instead.
Key Flavor Ingredients
- Strawberries: Reduced to intensify flavor and prevent sogginess
- Vanilla protein powder: Adds sweetness and that “cake” flavor
- Almond extract: Enhances the shortcake-style taste
- Vanilla extract: Rounds everything out beautifully
Commonly Asked Questions
Do I really need to reduce the strawberries?
Yes—this step makes all the difference. Without reducing them, the bread becomes too wet and mushy. The reduction ensures a perfectly moist (not soggy) loaf.
Is vegan banana bread actually healthy?
This one is! It’s made without refined flour or processed sugars and uses simple, nourishing ingredients.
How does this bread rise without eggs?
A combination of baking powder and a flax egg gives this loaf just the right lift.
How should I store it?
- Counter: up to 3 days
- Refrigerator: up to 10 days
- Freezer: up to 3 months
Can I freeze it?
Absolutely. Freeze the whole loaf or individual slices. Thaw at room temperature or in the fridge before serving.
Strawberry Shortcake Banana Bread Recipe
Ingredients
Wet
- 2 medium very ripe bananas (about 1 cup mashed)
- 1½ cups chopped strawberries or ⅓ cup no-sugar-added strawberry preserves
- 1 flax egg (1 tbsp ground flax + 2 tbsp water) (or 1 regular egg)
- 2 tbsp pure maple syrup or honey
- 1 tsp almond extract
Dry
- 2 tbsp vanilla plant-based protein powder
- 1 cup oat flour
- ½ cup almond flour
- Dash of pink Himalayan salt
- 3 tsp baking powder
Instructions
- Make the strawberry reduction:
Add chopped strawberries to a small saucepan and bring to a boil over medium-high heat. Mash as they cook. Reduce to a simmer and cook for about 10 minutes, until thick and most liquid has evaporated. You should end up with just under ⅓ cup. Let cool completely. - Prep the pan and bananas:
Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper or lightly grease with coconut oil. In a bowl, mash the ripe bananas until smooth. - Mix the wet ingredients:
Once strawberries are cooled, add them to the bananas along with the flax egg, maple syrup, almond extract, and vanilla extract. Stir until smooth. - Add the dry ingredients:
Fold in the protein powder, oat flour, almond flour, and salt until just combined. Gently fold in the baking powder last. - Bake:
Transfer batter to the loaf pan and bake for 25–30 minutes, until the top is set and a toothpick comes out with a few moist crumbs. - Cool and serve:
Let cool for at least 10 minutes before slicing. This allows the almond flour to fully set.
Serving Ideas
Serve with:
- Coconut whipped cream
- Greek or coconut yogurt
- Cream cheese frosting
- A scoop of vanilla or strawberry ice cream
This Strawberry Shortcake Banana Bread is proof that banana bread can be fresh, bright, and a little bit magical. If you’re looking for a loaf that feels seasonal, comforting, and just different enough to stand out—this one’s waiting for you. 🍓🍌🍞