Oh you guys, I am soooooooo excited to share this recipe with you today.

Actually truth be told, I am beyond excited about it!

So much so I’m not even going to bother with small talk or trying to come up with a funny story to tell you . . .

I have been wanting to make this banana bread for months. Literally.

But, a certain little monkey decided she was alllll into bananas and, no matter how many I would buy, they just kept disappearing! Total first world problem I know.

Anyways, at last the day has arrived, the heavens opened, the angels sang and the banana bread was finally baked!

And oh my deliciousness you guys . . . this banana bread was totally worth the wait.

You see this banana bread is not you’re standard loaf of banana bread . . . this banana bread has a sweet, swirly surprise inside . . .

A deliciously jammy, marble swirl of vanilla infused strawberry to be precise . . .

And you guys . . . It’s so good I can not even tell you!

Strawberry and banana is one of my all time favorite flavor combinations and this seriously moorish, strawberry marbled banana bread is a little slice of heaven on a plate.

I know it’s a mouthful of a recipe title but oh it’s such a delicious mouthful  . . .

Safe to say I am absolutely, 100%, head over heels in love with this recipe and I think you will be too.

Not only is our seriously moorish, strawberry marbled banana bread out of this world delicious but, it also happens to be all natural made with no refined flours or sugars. It is sweetened naturally with those delicious, yet oh so manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

And let’s not forget about that deliciously jammy, vanilla infused, sweet strawberry center ♥♥♥

A combination of almond and coconut flour not only make this divine little loaf low carb, gluten free, grain free and paleo friendly but, it also helps to give our loaves a delicious hint of buttery nuttiness which really helps to balance out the natural sweetness of this lovely loaf so it isn’t overly sweet.

It also creates the most amazing texture. It somehow manages to be both hearty and light at the same time and literally just melts in your mouth.

Oh and would you just look at that deliciously golden, slightly crispy crust on top . . .

so much love I can not put it into words so I’m just going to stop trying and tell you that you need this in your life like yesterday . . .

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, seriously moorish banana bread with a deliciously jammy, vanilla infused, marble swirl of sensationally sweet strawberries . . .

The perfect little treat for breakfast, snack or anytime of day . . .

Make it. Eat it. Love, love, love it.

Seriously Moorish Strawberry Marbled Banana Bread {Low Carb, Grain Free & Paleo Friendly}
Makes 4 x mini loaves of subtly sweet, deliciously nutty, strawberry swirled, low carb, grain free and paleo friendly banana bread . Or 1 large loaf 🙂

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

2 teaspoons of vanilla extract, divided.

2 Tablespoons of maple syrup

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

1 cup of strawberries, roughly chopped

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place your chopped strawberries into a small bowl, add 1 teaspoon of vanilla extract and use a fork to mash and break down the strawberries a little. Set aside.

3 – Place mashed bananas into a large bowl and add your eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

4 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

5 – Now you have 2 options –

A – You can add your mashed strawberries to the banana batter and stir to combine. Then spoon your batter evenly between your prepared loaf pans and use the back of a spoon to smooth down the tops. Or –

B – You can spoon a little of your banana batter into your prepared loaf pans, then spoon over some of your mashed strawberry mix and use your fork to swirl it through the batter, then add a little more banana batter and repeat until all mixture has been used – Just be sure to finish with banana batter 😉

6 – Bake for 10 minutes and then cover with foil and bake for a further 15-20 mins (or 30-40 if making a regular sized loaf) until the tops spring back when lightly pressed and a skewer or toothpick has just a few moist crumbs attached then inserted into the center. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning 😉

7 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

8 – Slice and lose yourself the freshly baked, magical deliciousness that you just created.

Enjoy xoxo
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Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – and please for the love of all that is good in this world when you do make this banana bread (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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