Roasted Strawberry Banana Bread
This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt!
I had some bananas that were getting brown and I was really in the mood for banana bread, so I combined the two for a delicious quick bread. You can turn these into muffins if you prefer. In the past I attempted this recipe, but the strawberries released too much liquid which made the bread a little too moist. Roasting the strawberries is the perfect solution, most of the liquid dries out from roasting so you get the flavor of the strawberries in every bite.

Roasted Strawberry Banana Bread
This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt!
Ingredients:
- 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
Directions:
- 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 pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition Information
Yield: 16 servings, Serving Size: 1 slice
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 2
- Calories: 88 calories
- Total Fat: 2g
- Saturated Fat: g
- Cholesterol: 4mg
- Sodium: 111mg
- Carbohydrates: 19g
- Fiber: 2g
- Sugar: 10g
- Protein: 2g
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!
Thanks Kim!
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>
I would like to make this one day ahead, what is the best way to store it?
Also, can i use whole wheat flour?
She used whole wheat in the recipe….
White whole wheat is not the same as whole wheat.  It’s a blend.
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.
Can I use selfrising flour instead?
Looks delicious 🙂
I made this loaf. Added extra applesauce and omitted the butter. I also only used 1/3 cup brown sugar. Â Turned out perfectly! Â
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.
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. 🙂
I made muffins and baked for 18-20 min, turned out great!
Enjoyed it but I’ll make muffin next time for portion control. I’m at least 12 sps down. 🙂
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!
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.
I made these into muffins and they were delicious. (350 for 15 minutes.) My kids are begging me to make more. Thanks!
Is it actually realistic to ge 16 servings out of his?
I made into muffins and came to 12 small-medium sized muffins. Â Just adjust points. Â I can’t see 16 slices, unless they are very thin
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???? ????
I would try the GF flour. Let me know how it comes out!
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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 !!!
Ah-Mazing!! Have made all the banana breads I love them all. Not sure which one is my favorite!!
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!
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??
Why are the strawberries roasted? What difference does it make?
She explains in the text above the recipe but essentially takes some of the extra water out of the strawberriesÂ
Do you need to adjust this for high altitude?
Has anyone made 16 slices out of this? Seems impossibleÂ
Can this be made with gluten free flour?Â