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5 from 1 vote

Berry Banana Bread (GF, DF)

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 mini loaves (or 1 9x5" loaf)


  • 1 4-count mini loaf pan or 1 9x5" loaf pan


  • 1 cup all purpose 1:1 gluten-free flour (I like Bob’s Red Mill)
  • 1 cup gluten-free oat flour
  • 4 medium very ripe bananas, mashed (about 2 cups)
  • 3/4 cup coconut palm sugar
  • 1/2 cup coconut oil or 1 vegan butter stick, melted
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup California Giant blueberries
  • 3/4 cup California Giant strawberries, diced


  • Preheat oven to 350°. Lightly grease a 4 count mini loaf baking tin or 1 9×5 inch loaf pan.
  • In a large bowl, combine flours, baking soda, baking powder, and salt. Set aside.
  • Remove peels from ripe bananas and mash well, until little to no clumps remain.
  • Heat vegan butter stick or coconut oil in glass measuring cup in microwave for 15-20 seconds or until melted. In a separate glass bowl, mix together melted oil, sugar, mashed bananas, lightly beaten eggs, and vanilla.
  • Gradually stir banana mixture into flour mixture; just until moistened. Fold in blueberries. Reserve strawberries.
  • Fill each mini loaf hole about halfway, reserving about a cup or so of batter. Evenly divide strawberries and create a layer of strawberries on top of bottom batter layer, then top off each mini loaf with remaining batter (about 1/4 cup or so for each tin). See photo above if this sounds confusing! 
  • Bake in preheated oven for 30-35 minutes for small loaves (50-55 minutes if making a large loaf). For both sizes, make sure a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then place on a wire rack. Slice and serve warm!