Chocolate Covered Strawberry Banana Bread

Updated: Feb 6

Chocolate Covered Strawberry Banana Bread - amanda macgregor - food allergy recipes


  • 1 3/4 cups oat flour (or all-purpose flour, gluten-free or regular)

  • 1 1/8 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, at room temperature OR 1/2 cup olive oil

  • 1 cup of sugar, cane or date

  • 2 large eggs OR 1/4 cup applesauce

  • 1/4 cup homemade buttermilk

  • 1/2 teaspoon vanilla extract

  • 1/2 cup unsweetened cocoa powder

  • 3 ripe bananas, mashed

  • Chocolate chips, optional

  • 1 cup sliced strawberries, leave some aside for topping

Chocolate Covered Strawberry Banana Bread - amanda macgregor - food allergy recipes


  1. Preheat oven to 350 degrees F. Lightly coat the loaf pan with oil or line with parchment paper.

  2. In a large bowl, combine flour, baking soda, and salt; set aside.

  3. In the bowl with an electric mixer or in a stand mixer, beat butter and sugar on medium-high until light and fluffy, about 2 to 3 minutes. If you are using oil instead of butter, begin to combine the sugar and oil with the flour, baking soda, and salt mixture.

  4. Beat in eggs, buttermilk, vanilla, and cocoa powder until well combined. Beat in bananas until well combined. Gradually add flour mixture in at low speed, if you haven't done it earlier, beating just until incorporated.

  5. Add strawberries and chocolate chips; gently toss to combine.

  6. Scoop the batter evenly into the loaf pan. Top with sliced strawberries.

  7. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

  8. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.


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