Roasted Strawberry Banana Bread

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Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.

Roasted Strawberry Banana Bread
Roasted Strawberry Banana Bread

Banana bread is one of my favorite quick breads. I make it for Madison all the time! This Roasted Strawberry Banana Bread is a delicious variation – perfect when strawberries are in season. Some other healthy banana bread recipes I love are this Blueberry Banana Bread and Banana Cranberry Bread.

Roasted Strawberry Banana Bread

Why You Should Roast the Strawberries

I had some bananas that were turning brown, and I was really in the mood for banana bread, so I got to work creating a new quick bread recipe. I initially attempted this recipe with fresh strawberries, but the strawberries released too much liquid while baking, making the bread a little too moist.

Roasting the strawberries was the perfect solution. Most of the liquid dries out from roasting, and the berries become sweeter. You get the flavor of the strawberries in every bite of this moist banana bread.

According to Healthline, strawberries are an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.

How to Store and Freeze Strawberry Banana Bread

You can store the strawberry banana bread in an airtight container on the counter for one day, but it will last up to 7 days in the refrigerator.

You can also freeze the banana bread for up to 3 months. Slice the cooled bread, tightly wrap the individual pieces with plastic wrap or foil, and freeze in one large zip-locked bag. You can thaw the slices in the refrigerator or microwave for 30 to 45 seconds until warm.

Strawberry Banana Bread Variations:

  • Muffins: Make strawberry banana bread muffins – bake at 350 for 15 to 20 minutes.
  • Applesauce: If you don’t have any applesauce, substitute it with more bananas.
  • Nuts: Add 1/3 cup chopped walnuts or pecans.
  • Spices: Add a little cinnamon

Roasted StrawberriesRoasted Strawberry Banana Bread

More Banana Bread Recipes:

Roasted Strawberry Banana Bread
Print WW Personal Points
4.78 from 40 votes
Did you make this recipe?

Roasted Strawberry Banana Bread

88 Cals 2 Protein 19 Carbs 2 Fats
Prep Time: 5 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 15 mins
Yield: 16 servings
COURSE: Breakfast, Brunch
CUISINE: American
Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.


  • 1 1/4 cups strawberries, diced
  • 3 ripe medium bananas, mashed
  • 2 tbsp unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar, not packed
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray


  • Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
  • Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer.
  • Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture and blend at low speed until combined, do not over mix.
  • Fold in strawberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
    Roasted Strawberries in Banana Bread batter
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.



Serving: 1slice, Calories: 88kcal, Carbohydrates: 19g, Protein: 2g, Fat: 2g, Cholesterol: 4mg, Sodium: 111mg, Fiber: 2g, Sugar: 10g
WW Points Plus: 2
Keywords: roasted banana bread with strawberries

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  1. I made these as muffins and iM OBSESSED! I know its 88 kcal a slice, but how much you think for a muffin?

  2. Delicious and even better toasted with a little cultured butter on top!

  3. These are delicious, moist and I can’t wait to have another one tomorrow.

  4. Can frozen strawberries be used?

    • You could, but they’d work better without being roasted. Frozen berries, I find, never roast very well – at least, they don’t retain shape. You end up more with a “baked coulis” or compote.

      If you want to use frozen berries, I would actually just smush them into one giant mass, then shake over a sprinkle of cardamom and balsamic vinegar and roast, and then once it’s done and cooled, use a skewer/toothpick/fork to swirl it into the finished banana bread batter once you’ve pour it into your pan. I’ve done that before, and it worked wonderfully.

  5. So sweet and moist…..hard to eat just one piece! Served with chopped fresh strawberries & whipped cream……just luscious! Thanks Gina!!!

  6. Can we make these into muffins instead? Thanks 

  7. Delicious and it freezes well! I sliced it after it cooled, then froze separately on a baking sheet. Once frozen, I placed wax paper between the slices and put in a freezer bag. Super easy to grab in the morning before work, and takes ~30-45 seconds to heat. Love this!

  8. This looks amazing and I’m making it right now. If I double the recipe to make two loaves, in two separate loaf pans, how would that affect the bake time? I am planning to double the baking time and watch them carefully in case they need to be taken out sooner, but I’m curious if you or anyone has any advice! Thanks so much! 

  9. Sounds good can’t wait to make it !

  10. This is excellent! I had no applesauce so added extra bananas, also added nutmeg, cinnamon and chopped pecans.

  11. Can this be made with pumpkin instead of banana? Allergic to bananas…

  12. What size loaf pan? I made this a muffins and substituted light butter and swerve 0 calorie brown sugar which made it 1pt each for 16 muffins or 2pts each for 12 muffins, on the blue WW plan. Back time about 20 minutes.

  13. This recipe is perfect!!! I made some substitutions:
    1. I used a combination of white whole wheat flour (1/2 cup) almond flour (3/4 cup).
    2. I used zucchini (~1 cup shredded) instead of bananas because that is what I had on hand.
    3. I made 12 muffins instead of a loaf.
    These were FANTASTIC!!!!
    The roasted strawberries give the muffins/bread great flavor and it was the right amount of sweetness.
    Thank you Gina for yet another awesome recipe!!!
    Every recipe I have tried (from fish florentine to eggplant parm and so many others) have been super easy and super tasty. Thank you for sharing your craft with the rest of the world.

  14. Just made it – absolutely delicious 

  15. How many loaves does this make?    The initial instruction says to prepare ‘a’ pan.  However, the later instruction says to ‘pour into prepared pans’.  Thank you!

  16. This is my favorite banana bread recipe ever. The roasted strawberries provide such a nice sweetness that really complements the bananas, which is captured in each glorious bite.

  17. How do you store this bread? Should I put it in a tight container and put it in the frig?

  18. I made 15 Blue 2 Smart Point muffins and they were so moist and delicious. I made a few substitutions for my taste. I pulsed 1 1/2 cups of old fashion oats to use instead of flour and used one whole egg for the two egg whites, 1/3 cup of maple syrup for the brown sugar, and used only 1 1/2 tablespoons of butter. What I really like about the Skinny Taste recipes is I can adapt them to my liking. The mixing instructions were the same, but I baked the muffins for 18 minutes. They freeze well and I can defrost them on the counter or zap them in the microwave for 18 to 20 seconds. 

  19. Delicious and I love the way my kitchen smells when I’m roasting the strawberries and baking this

  20. I made these as muffins. Flavor is good, but they didn’t puff up. 
    Was there supposed to be baking powder in the recipe ?

    • I tried adding baking powder and whipping the egg whites. Not sure if you used cupcake liners or sprayed the pan. The amount of batter is the same for both, but when I used the liners to share with a friend, the muffins filled the liners after baking. The ones just in the pan were wider and flatter, but the taste was the same. 

  21. What if you don’t have applesauce? 

  22. Forgot to rate this when I posted. 5 Stars for sure.

  23. This is an amazing recipe and I followed it using Splenda Brown Sugar mix. The FLAVOUR!!!
    I do like “height”, so next time I may add a wee but of baking powder. I still have lots of berries, so I am going to get some overripe bananas that they always have on hand at the supermarket in the paper bags and make at least 3 or 4 more…I want to share with my family and friends!

  24. Omg!  So delicious.  I subbed the sugar for golden coconut sugar since that’s what I had on hand and was way delicious.  May have to grab some more bananas to help use my extra strawberries now.  Love the natural sweetness

  25. Can I use all purpose flour in place of white whole wheat flour? 

  26. Can you do this without the applesauce or is there a good alternative? I have everything but that at home and given the climate right now don’t want to just run out for that. 🙁 

  27. I made this for my family. They love banana bread, but I’m not a fan. However, this recipe changed my mind. It was so delicious we nearly devoured the whole thing in one day. The strawberries brightened the flavor. It’s so good! I made it exactly as specified. 

  28. Can I use almond flour?

  29. hi can i use frozen strawberries or frozen blueberries? thx

    • I tried it with frozen strawberries – but I first thawed and roasted them. It was good! I had to roast a bit longer until they were more dry though.

  30. I just made this and also substituted brown coconut sugar and oat flour (both 1:1) and it was delicious!!!  This is great all by itself but thinking I might place some cut strawberries & bananas on top of a slice, along with a dollop of  Truwhip or even ice cream for a special treat. Thanks Gina-another amazing recipe!

  31. In direction #1 it says to  “lightly spray a loaf pan”, but in direction #7 it says “pour batter into the prepared loaf PANS”….plural. So does this make 2 loaves or just 1? It also says this recipe makes 16 servings. It’s hard to imagine getting 16 slices from one loaf, unless they’re very thin. 

  32. What video are they referring to? I don’t see any video attached to this recipe.

  33. I used oat flour and brown coconut sugar, it turned outgreat! Bananas could have been riper, but i was too excited to try it. 

  34. Just roasted my strawberries at 350 although I roast my veggies at 400-425. Recipe didn’t mention another temperature. I diced my strawberries. Probably too small. Should have watched video. Will it still work??

  35. Love! so easy to make. I did not pay attention to the video and cut my strawberries too small but it didn’t matter as this dish was a hit. My husband even said that it rivaled his mother’s and I should bring to next family event (uh, I think I will pass on that…). I cut up and serve with fresh strawberries, slightly warmed and it’s WW friendly so it’s an all around win! New family favorite for sure!

  36. What size loaf pan works best 

  37. I followed the recipe exactly. It was yummy, and I had no trouble slicing it into 16ths. I let it cool and sliced it all the way across at the bottom with a serrated knife.

  38. So yummy! I was skeptical because my batter was pretty thick but  it came out amazing.

  39. Delicious! I’ve made it twice in the past few weeks. Hard to believe it’s only 3 FS points!

  40. Can this be made with gluten free flour? 

  41. Has anyone made 16 slices out of this? Seems impossible 

  42. Do you need to adjust this for high altitude?

  43. Why are the strawberries roasted? What difference does it make?

  44. Hi! If I have no bananas but can’t wait to eat this, what do I do?? Just skip bananas or add applesauce, etc to replace??

  45. Delicious! I made them into mini-muffins, used a 1/4 cup of brown sugar and substituted the butter for applesauce. I also used the whole egg and used Spelt Flour instead. Soooo good! The recipe yields about 32 mini-muffins and is only 1 SP per muffin!

  46. Ah-Mazing!! Have made all the banana breads I love them all. Not sure which one is my favorite!!

  47. 2x making and used mini brownie shapes in Pam for portion control. Then made a drizzle with freeze dried strawberries and matcha tea powder. Delicious !!!

  48. Hi there!  This looks delicious! I have celiac and I can’t have dairy. So what can I use in place of whole wheat flour? Almond flour? Gluten free flour? I can use Ghee or coconut oil? I’ll try it with organic coconut sugar in place of brown sugar, and…..I think I’ll add some of my allergen free dark chocolate mini chips…like 1/4 cup or so. Who doesn’t like dark chocolate with bananas and strawberries???? ????

  49. Is it actually realistic to ge 16 servings out of his?

    • I made into muffins and came to 12 small-medium sized muffins.  Just adjust points.  I can’t see 16 slices, unless they are very thin

  50. I made these into muffins and they were delicious. (350 for 15 minutes.) My kids are begging me to make more. Thanks!

  51. Chouldn’t resist, doubled the receipe and make one loaf (4 X 8) and 8 small loaves (3 X 5 or 2 X 4), had to taste one, so had 1/2 a small loaf with 4 leftover large strawberries sliced and fat-free whip cream. Really good dessert, and counting 2 ww points plus for the small loafs cut in half. Would make again, will add this one to my brunch bible study get-to-gether for our church lades.

  52. Just made this using freshly ground oat flour instead of wheat flour and it is simply deelish (even my picky husband liked it)! Can’t wait for breakfast tomorrow so I can eat it with my coffee. Thinking I might try it w/o the strawberries and with some cinnamon. Thanks for another wonderful recipe!

  53. Enjoyed it but I’ll make muffin next time for portion control. I’m at least 12 sps down. 🙂

  54. I made this last night and it was amazing!! I brought some in for my co-worker and he also raved about it. If I make into muffins next time, what is baking time?
    Thank you Skinnytaste for all the great recipes. 🙂

  55. Yum.  I just took this bread out of the oven and had a warm piece.  Loved it.  I used Splenda brown sugar blend and a little less  butter to get it down to 10 servings at 2 points each.

  56. I made this loaf. Added extra applesauce and omitted the butter. I also only used 1/3 cup brown sugar.  Turned out perfectly!  

  57. Can I use selfrising flour instead?
    Looks delicious 🙂

  58. I just made this for the first time and it will not be the last! Absolutely delicious ?. Thank you for another great recipe from Skinnytaste.

  59. I would like to make this one day ahead, what is the best way to store it?
    Also, can i use whole wheat flour?

  60. I can’t wait to make this! I’m going to try muffins as some of the reviewers mentioned. I think I cab almond flour to make it gluten-free>

  61. I just made this today and it was delicious! First time I’ve ever made banana bread and I nailed it. Love all the recipes I’ve tried so far from Skinnytaste!

  62. Can I use regular white flour instead of white whole wheat flour?

  63. Bread was ok thought roasted the strawberries would provide a sweeter taste, instead they are just kind of soggy in the bread.

  64. Its looks amazing

  65. Can I freeze this

  66. Can you use frozen bananas? If I make the recipe into muffins will that alter the points for each?

  67. Where has this been all my life?! Now for the big question: Would it benefit from the addition of chocolate chips?

  68. Could I make into muffins?  

  69. Great taste and texture. Mine didn’t rise much, but I think that was more sure to old baking soda than the recipe. The flavor and moisture level is amazing!

  70. Yum! These were perfect. I didn’t want to wait 50 min so I made them in a muffin tin. I read the reviews and baked them at 350 for 18 min. They came out perfect. Since a lot of reviews mentioned they were dense I added 1/4 tsp of baking powder and beat the egg whites before folding them in at the end. They were fluffy and delicious. Thanks Gina!

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  73. any suggestions for making ahead? can i freeze, or how long might it be good for in the fridge before baking?

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  75. This tastes really good. I'm a bit frustrated however because after I made it (and ate a slice!) I typed the nutriotional content listed above into the smartpoints calculator and it's actually 4 points a slice (not 3). Please update if you get the chance. Thanks!!

  76. Can you say "BEST LOAF EVER?"!!!!!!!!!
    I did half whole wheat & half white flour. I also covered it with foil after 40 min since it was starting to look a little too brown and it was still a little raw.
    Thank you and thank you AGAIN!

  77. Can frozen strawberries be used in this recipe?

  78. I love this, it's really tasty 🙂
    I would just like to know what's the serving size in grams? I think my loaf pan is different size from the one used in this recipe, unless I cut it in 16 paper thin slices.

  79. I made this today and it was amazing. The strawberries gave it a little added moisture. I didn't have white whole wheat flour, but I used the regular whole wheat flour and it was perfect.

  80. can I use gluten free all purpose flour? or should I use regular gluten free flour?

  81. Purchased 3 lbs of strawberries today so thought id check out this bread since its been on my pinterest board for a while now. it turned out super good, really moist and stuff, but pretty dense (didn't really rise a ton) but thats OK i still loved the taste. thanks for the recipe.

  82. *** FANTASTIC!! *** A+++!!! Made this late yesterday and the whole loaf was gone by the next morning. (Probably should not admit that there are only 2 of us). :-O Made 2 small substitutions (because that's what I had on-hand): Used 1/2 cup of Splenda Brown Sugar Blend instead of light brown sugar and 2 eggs instead of egg whites. Can't wait to experiment with some other roasted fruit!!

  83. Just made this today. I've tried many "banana bread" recipes but I think I've finally found my favorite. Very good taste, moist, addicting. Thanks for sharing. Love "Skinnytaste".

  84. I made today as "cupcakes" they made 15-I baked at 350 degrees for 22 minutes-they were WONDERFUL-each cupcake is same ww point I think??? SO good-Gina you need your own show-not kidding-your own SHOW ASAP:) thank you for sharing….

  85. I used Whole Pastry Flour and 2 cups of frozen strawberries. Just to experiment, I cut the brown sugar to 1/4 cups and added some of the natural strawberry juice that came out from roasting. Also added 1/4 cups (will add 1/2 C next time) of shredded coconut (organic, unsweetened). Mine came out very moist and a bit more dense than fluffy and the flavor was great! Will definitely make this again and will try adding Chia seeds next time.

  86. Is there an alternative to apple sauce that I can use?

  87. I have a loaf in the oven right now started it at 5am, but well worth it. I made a double batch this past weekend my husband and kids ate all of it. I got one slice. So I'm hiding some this time. Now I need more bananas!

  88. I'm not much of a baker, but this recipe came out perfectly for me. It was delicious and moist, and the banana taste wasn't overpowering. I'm not a fan of bananas in general, but I decided to give it a try, and I'm glad I did. It was wonderful…and the strawberries perfectly complemented the recipe. This will definitely be added to my recipe faves!

  89. What do you mean by 1-1/4 cup strawberries?

  90. Mine really didn't rise either 🙁 It's pretty dense and not light and fluffy at all. It still tastes pretty good! but there's something fairly unsatisfying about such a tiny piece of banana bread
    Not sure what I did wrong – though I will say I was having trouble creaming the butter with the amount of sugar, it really wasn't going much past a kind of wet sand consistency. Maybe I went wrong there 🙁

  91. This came out TERRIBLE for me! Not moist, but SOGGY. I even baked it longer than recommended, let it air for a day, then put it back in the oven at 250 for over an hour now. No matter what I do, it's way too moist. A pity, as I was looking forward to this. I can't imagine what went wrong (shouldn't be an altitude issue, I live in Florida). 🙁 That said, it did taste amazing, we just can't eat it because it's basically sopping.

  92. This has been brilliant every time I've made it (probably half a dozen times at least now). I've used strawberries, blueberries, cherries, and today, I'm trying peaches. I like the texture best if I sub nonfat Greek yogurt (plain or vanilla, whatever's on hand) for the butter, which skims off even more fat and calories.

    Thank you so much for this recipe – it has become a staple treat at our house. So much so that it's even worth turning the oven on when it's 102 outside, like today!

  93. I just made this and the house smells amazing! However, the bread barely rose. Is there supposed to be no baking powder or might I have messed up with the mixing?

  94. I just made this and the house smells amazing! However, the bread barely rose. Is there supposed to be no baking powder or might I have messed up with the mixing?

  95. Just made this today, tasted heavenly. Thanks, Gina! :B

  96. Just made this with a few modifications. Unfortunately, I didn't have enough whole wheat flour so I had to use white flour. I was also out of applesauce so I used light sour cream instead. And we added chocolate chips on the top of one (we only have small bread pans so I was able to make three loaves). Oh and in using the small pans, it only took 25 minutes.
    This bread was fantastic! Thanks for the great recipe! Will definitely make again!

  97. making it for the second time! I made twice as much strawberries and froze them. This weekend I pulled out the package when I had bananas to use and voila! 🙂 We loved it the first time I made it.

  98. This looks like my kind of bread. I love roasted strawberries and banana already, but the fact that it looks this good and it's a lighter version makes it even more appealing!

  99. This looks like my kind of bread. I love roasted strawberries and banana already, but the fact that it looks this good and it's a lighter version makes it even more appealing!

  100. I just took these out of the oven(2nd batch) and they smell wonderful! I used coconut oil instead of butter and they taste AWESOME!!Thank you.

  101. I just took it out of the oven and it smells great, but it appears that it didn't rise at all. Is it supposed to?

    • This bread is a little moist and dense, but it shouldn't be too dense. Maybe it needed a few more minutes in the oven.

  102. I made some slight modifications: substituted in cake flour that I've been wanting to finish up and blueberries instead of strawberries (my local store was completely out!) It's so light and moist, everyone in my office is raving about it!

  103. Gina, how on Earth do you get your bread so light and fluffy? I've bought new baking soda and I'm always careful not to overmix, but mine comes out a lot flatter and denser. Anyone else have this issue? What's your secret?

  104. This bread is delicious!

  105. Made this this morning and had 2 slices so far with some peanut butter…it is sooo AMAZING! Couldn't fine white whole wheat flour so just used regular whole wheat flour…also forgot to get the unsweetened applesauce but had some of the mini Mott's applesauce cups sugar free healthy harvest summer strawberry so I used that instead. I will definitely be making more later in the week!

  106. This was delicious and unusual banana bread. I made exactly as written except for one whole egg and one egg white.

    I used two middle-sized loaf lans resulting in two tiny loaves. Use one middle-size
    pan or larger for one loaf. Thank you!

  107. So delicious! I made it this morning and first off it made my house smell so yummy. And second, my sister in law, niece, and my daughter loved it too. They said it was delicious. Which makes me happy knowing that it's also healthy. Thank you so much for your amazing recipes. I've made at least one thing a day from your site since I found it 2 months ago.

  108. My 17 month old loves your whole wheat blueberry muffins, so I can't wait to make this bread! I am just waiting for my bananas to ripen a little more. i can't wait to make it!!

  109. I made this and my family (7 and 5 year old plus a little neighbor friend) ate it in less than 5 minutes. Great recipe! We loved it. I am sad it is already gone.

  110. THIS BREAD IS SO GOOD! i have to get myself to stop eating so much of it!! I made mine with whole wheat flour and it's great! I love the idea of roasting the strawberries. I wanna make chocolate cupcakes now and put roasted strawberries in them along with some white chocolate chips.

  111. OMG. Found your blog last night. Bookmarked (not joking)12 recipes and made this one for my daycare provider's birthday. She texted 15 minutes after I dropped my twins off asking for the recipe. Ended up using a muffin pan and they came out perfectly–my 2.5 year olds loved them. Making another batch for my own family tonight!

  112. I'll never, ever learn my lesson. I always peruse your blog when I'm at work and inevitably I find something I want to go straight home and make. This though, I can't wait until home time. I've already texted my SO and told him to go pick up strawberries. Pronto! Killing me…

  113. Ran this through WW PointsPlus Tracker and it's coming out as 3 PPV. Wonderful bread! Toast this with a tsp of peanut butter….FANTASTIC!

  114. Delish! I added 1/4-cup chopped pecans and baked in standard size muffin tin (made 10 muffins). I baked for approx. 20-22 minutes. My husband and I loved them! We enjoyed them for breakfast with a smear of low-fat cream cheese–so good. Gina, thanks for all the great recipes . . . can't wait for your cookbook.

  115. So, so delicious! Made this for a friend's baby shower today and it was a huge hit! Everyone asked for the recipe and I sent them all a link to your site. Thanks for the wonderful recipes!

  116. Finally got around to trying this recipe. It is baking now and making the whole house smell wonderful!

    Gina, thanks for just being so darn awesome! Your recipes are making the biggest difference in my life right now. Finally feel like I am on the right track to becoming a healthier me and that I can still enjoy food!

  117. should i put parchment paper on the cookie sheet when roasting the strawberries???

  118. In the oven now, smells great! Hope it turns out like the picture. I love all your recipes!

  119. This just came out of the oven 30 mins ago. The strawberries smelled wonderful roasting. This tasted yummy! Thank you for sharing your recipes!! I have made a few of your recipes and they don't disappoint!!

  120. Delicious! I replaced the sugar with truvia and it was still so good!

  121. I followed the recipe as written but put into muffin tins. There was about 4 C batter so I scooped 1/4 C into each sprayed and lightly floured tin. Baked for 18 mins and they were prefect! Thanks SO much for all of the amazing recipes. Your blog has been such a positive thing in my life this year.

  122. I veganized this, made it into mini muffins and have a VERY happy family on my hands – roasted strawberries – omg this ROCKED!!

  123. seriously I have just started baking this recipe and the strawberries smell amazing!!! Can't wait to taste it. Actually I can't wait to taste the strawberries cooled from the oven! Thanks for another great recipe!

  124. Just pulled these out of the oven two seconds ago, and they look and smell amazing 🙂
    Made jumbo muffins instead of a bread loaf. Baking time was exactly 32 minutes for me after pre-heating the oven. Thanks for a great recipe!

  125. Roasted strawberries are the best way to go for a quick bread and this one looks great!

  126. Delicious Gina. I'm so happy to have found your site!

  127. Can I substitute the butter with more applesauce and the sugar with stevia or Splenda?

  128. Looks good. Might have to throw in some shredded zucchini and chocolate chips too 🙂

  129. If I substitute coconut oil for the butter, do I still use 2 TBSP?

  130. I made it today, it is delicious! ( I did add some dark chocolate chips to the batter 😉 )

  131. Could you use frozen strawberries?

    • That is what I used since I have so many in the freezer. I just let them thaw and then proceeded with the directions.

  132. I've been really loving baking with white whole wheat flour. My kids would be happy campers if they saw this come out of the oven! Looks delicious!

  133. Any idea how to translate the baking time to a breadmaker? We just got one but I'm still learning the settings and how long to bake in one.

  134. What gluten free baking mix do you suggest? Looks so good but trying to cut back on my gluten.

    • I heard Williams Sonoma was great, or Bob's Red Mill

    • Bob's Red Mill mix is my go-to. I've used it as a replacement in many many baking recipes and have never had an issue. It always comes out with a great texture and the flavor is never 'off'

  135. What would you suggest as a substitute for the brown sugar for folks on a low sugar diet?

    • I'm not sure how cutting the sugar would effect it, but you could experiment with using your sweetener of choice. I heard monk fruit was a great healthy replacement, I haven't tried it though.

  136. Can't wait to try this. I agree with Marla M, I'm going to try as muffins. Don't have all the ingredients right now but will let all know how they come out and what my times were once I have made. Thanks Gina!!

  137. I made this last night as soon as I saw it on Pinterest. It came out fan-freakin'-tastic! Once again you've shared a great recipe. And it's low point too?!?! I'm in heaven.

  138. I am SO making this today.

  139. I'd love to make this as muffins. Do you have any recommendations for baking time?

  140. What an awesome flavor for a banana bread, I love it! It looks so delicious and easy, and I'd enjoy it so much for breakfast, brunch or snacking! Thanks, Gina.

  141. I'd love to make this as muffins. Do you have any recommendations for baking time?

  142. I just made this last night and it was amazing!!!! I actually ended up finding unsweetened applesauce in the back of the pantry. It's definitely going to be a keeper. And I'm making your shrimp with pasta in tomato sauce tonight for dinner. I LOVE your recipes!!!

  143. Can I substitute the wheat flour for rice or almond flour – I have to have gluten-free (due to Celiac)?

  144. Gina, do you spray BOTH the roasting pan for the strawberries and the loaf pan or just the loaf pan?

  145. This looks delicious! I love banana bread as well as strawberries, and I'm looking to try baking some slightly healthier things so I'll definitely have to try this!

  146. As I don't have applesauce, I may use my regular banana bread recipe and add the roasted strawberries. Will have to see. Never had a banana bread with strawberries before, but sounds delicious in concept.

  147. Yum! Just for clarification–do you roast the strawberries at 350 degrees or is that just the baking temp?

  148. Just used up my strawberries making jam. I will have to run out and get more to try this yummy looking bread. Love your recipes!!! Thanks!!!

  149. Has anyone made this at high altitude? Any modifications?

    • I live at about 7500 ft and always decrease baking temp by 25 degrees. I monitor very closely as well.

  150. Oh how I wish I'd bought strawberries while I was out earlier! I can't wait to try this one!

  151. I actually don't have unsweetened applesauce on hand at the moment, would it be okay if I left it out since it's only 2 tablespoons? Or is there something I can replace it with?

  152. Just pulled this out of the oven! Had some too-soft bananas and a bucket full of ripe strawberries so this recipe came at a good time. I used whole wheat flour and it worked fine. I ended up pulling mine out at around 40 minutes because the toothpick came out clean and it was browning a bit. Great recipe!

  153. Its in the oven right now; if the batter is any indication, it will be very yummy!

  154. Fantastic! I really hope I can convince my girlfriend to bake this for me tomorrow…

  155. This looks awesome. Does it make two loaves or one? And what size loaf pan did you use (I think I have three different sizes in my drawer.)

    I have used so many of your recipes and especially love your baked goods.

  156. Is it one or two loaf pans?

  157. this looks absolutely perfect. my mouth is watering, gina! 🙂 good thing i have all of these ingredients on hand. thanks for this recipe!

    Ginger @ Chic by Night

  158. i think i'm making this today!!! 🙂 yummo!

  159. Can I use whole wheat flour instead of WHITE whole wheat flour? Will it make a difference in baking or measurements?

    • Whole wheat flour will work just as good. I use whole wheat in mine. I also sub in coconut oil for butter. Makes it very moist and so delish!

      I'll definitely have to try this one! I've never roasted strawberries before but it sounds divine! <3

    • Glad I saw this! I'm going to use the same subs if it's healthier! Making this today for the rest of the week.

  160. That looks amazing! Bookmarking

  161. Looks wonderful!