Get into the holiday baking mood with Banana Strawberry Bread with optional chocolate chips–with gluten-free and vegan options

“As long as you know how to bake, life is sure to be sweet!”–Unknown

One Sunday afternoon this past summer, I was talking with my Dad via phone as he now lives in Florida.  He shared that after church service, a fellow worshiper shared slices of homemade strawberry bread with others.  Listening to Dad, I decided to add “strawberry bread” to my list of writing/cooking ideas.  Of course, Dad was not surprised.

It took some trial and error, but I think I found the sweet spot.  Of course, when I bake, I am trying to meet unique dietary needs.  Selfishly, I prefer baking recipes that have the ability to be gluten free due to my celiac disease; however, I also like to find versatile ingredient scaffolding for those that can safely consume wheat.  Furthermore, I choose to eat plant-based; therefore, I also like to play with ingredients that offer that option as well.  Bottom line, however, if it tastes good and is easy to make, most people don’t care if it’s gluten-free and/or plant-based. 

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The recipe all came together after picking up a grocery order one day only to discover I was given extremely ripe, fully brown bananas instead of bright yellow.  Once I saw those bananas, I knew how I wanted to create my own version of strawberry bread.  I took further inspiration from The Big Man’s World website.  

Strawberries and bananas are complementary and commonly paired in many food items, such as drink mixes, smoothies, yogurts, fruit-cups, and so forth.  Additionally, bananas are one way to bake without eggs to bind ingredients together into a batter with a creamy texture and balanced moisture composition.  Furthermore, bananas add a subtle sweetness to baking recipes that tends to compliment many ingredients.  

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When baking without eggs, I also add a tablespoon of vinegar.  This depression era egg replacement reacts with the baking soda to create carbon dioxide that helps baked goods rise as they bake.  Plus, vinegar overall improves bread texture, whether baking with or without eggs.

You may notice that I use date sugar in this recipe, although it can be replaced with your preferred form of sugar. Date sugar is considered less processed due to the fact that it is made from dried dates pulverized into a powder; therefore, it retains much of its fiber and nutrients.  That said, don’t be fooled, it is still sugar, and like any sweetener, it should be consumed in moderation.

If you like to bake for the holiday season, this bread will lend itself to potluck gatherings, as it can be made a day or two ahead of time.  It would also make a nice holiday gift or simply a fun weekend addition to brunch.  It stores well, becoming more moist with age. I have toasted leftover slices of it in my air-fryer and reheated it in the microwave–either way works.  Plus, you can substitute your favorite chopped nuts in lieu of the chocolate chips–I just happen to like chocolate!  It’s tasty plain or smeared with butter or cream cheese as my daughter and husband  do or with your favorite nut butter, as I like to do.

This recipe is versatile, using fresh or frozen fruit. (Hint: I save all over-ripe bananas–and even strawberries–in a freezer bag in my freezer and pull out what I need anytime I’m baking!) Notice all the ways I offer substitutions for the original ingredients I used, so that you can meet your own individual needs/taste preferences.  Sprinkle the top of the batter with crystallized or festive-colored sugar before baking if desired and find ways to make this recipe your own!

From my home to yours, here’s to holiday baking!

Banana Strawberry Bread with optional chocolate chips

 with gluten free and vegan options

Ingredients

2 cups oat flour, can replace with all-purpose or gluten free flour

1/2 cup date sugar, can replace with regular or brown sugar

¾ teaspoon baking soda

¼ teaspoon salt

1 ½ cup mashed banana (about 2 bananas)

1/4 cup applesauce, can replace with oil or melted butter

1 teaspoon vanilla extract

¼ cup milk, dairy or non-dairy work

1 tablespoon apple cider vinegar

½ + ¼  cup + sliced strawberries, frozen or fresh

¼  cup + 1 tablespoon chocolate chips, gluten free and/or vegan; 

(can replace chocolate chips with chopped nuts)

Directions

Preheat oven to 350 degrees

Prepare loaf by spraying with nonstick cooking spray

Mash banana and set aside

In a large mixing bowl, stir together dry ingredients

Make a well in the center of the dry ingredients

Stir in remaining ingredients, including banana, into the dry EXCEPT for strawberries and chocolate chips

Fold in ½ cup of sliced strawberries and ¼ cup of chocolate chips

Pour batter into loaf pan

Top with remaining strawberries and chocolate chips

Bake for 50-70 minutes or until a toothpick inserted in the center comes out clean

Cool in pan for 10 or so minutes, use spatula to gently lift out of the loaf pan.

Finish cooling on wire rack

Slice to serve.

Can be kept in an airtight container, once completely cooled, in the fridge for up to five days.

Can also be stored in a ziplock freezer bag and frozen for up to 3 months.

In a large bowl stir together dry ingredients and make a well in the center. Then set aside.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into the center of dry ingredients and mix with spoon until blended.
Finally, stir in sliced (or chopped, if preferred) strawberries and chocolate chips or nuts.
Bake in oven, and allow it to cool in pan at least 10 minutes before using a spatula to gently lift out loaf. Set loaf on cooling rack, and allow it to continue to cool.
Slice it up and eat it plain or with your favorite toppings, such as maple syrup, honey, nut butter, butter, or cream cheese to name a few.
Personally, I love nut butter smeared on a heated slice and allow the warmth of the bread to melt it.

Fudgy, Healthier Brownies (With Black Beans)

“The primary reason diseases tend to run in families may be that diets tend to run in families.”–Michael Greger, How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

When I read the above quote, it gave me reason to pause.  Hmm.  Reflecting on the generations that I knew within my family lineage, I realized three things.  One, I came from excellent cooks on both sides of the family.  Two, heart disease, cancer, and Alzheimers/dementia were clearly present on both my paternal and maternal sides of the family.  Thirdly, those same two facts could pretty much be applied to most of my husband’s, John, family heritage.

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Let’s be honest, food is often the center of gatherings, events, and holidays.  While food is nourishing to the body, it is also comfort, warmth, love, and care, all wrapped up in a flavorful and aromatic quilted blanket of tradition.  Every family has their own unique variation of food traditions.  Even in families where the art or time for cooking has been lost, there are still food-centered events.  People love food, and why not?  

Unfortunately, food doesn’t always love us back–depending upon the foods we choose to eat, the portions we consume, and the beverages we down with it.  That said, I am not writing to push any one way of eating, cooking, or approach to food in general.  It is my firm belief that lifestyle and diet is an experiment of N = 1. Everyone has a unique genetic make-up, body, and life circumstances, so who am I to know what works best for each individual.  However, I do think most can agree that consuming more plant based foods is never a bad thing.

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One of my most treasured family recipes is my Grandmother Helen’s brownies.  It is the go-to recipe I make for special occasions, and it is most often requested by my daughter, Maddie.  In fact, I created a gluten-free variation of it, so that I, too, can enjoy this wonderful and scrumptious treat.  Thus, it was the combination of the quote above and my love for my grandmother’s brownies that led me to the research I used as motivation to cobble together this recipe variation for brownies that includes more plant based foods and uses less sugar.  

I give credit and inspiration from the following sites: chocolatecoveredkatie.com, dailydozenmealplans.com, nutritionfacts.org, busbysbakery.com, and The Jaroudi Family on Youtube.  Their recipes, combined with my own experience, gave birth to this healthier variation of my grandmother’s brownies.  Don’t get me wrong, I still plan to bake Grandmother’s Helen’s version for special occasions–there’s no replacing it; however, this recipe will do, as Grandmother Helen used to say, “in a pinch,” in order to satisfy my sweet tooth, but still sneak in the healthful benefits of a few more plants into my day.

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 From my heart to yours, I appreciate you reading this and wish you much health and vitality!  I hope this will be a recipe you try! However, based upon my experience, you may not want to let your tasters know there are black beans in the brownies until AFTER they’ve eaten it!  I’d love to hear your thoughts, and be sure to share your variations with me.

Recipe below pictures ⬇️

The humble black bean can be transformed into a fiber-rich, AND delicious, sweet treat!
You can mash those black beans with your high powered mixer!
Bake them up in a pan lined with parchment paper or nonstick spray.
Then dive into the ooey-gooeyness!

Fudgy, Healthier Brownies (With Black Beans)

Ingredients:

1 15-oz can black beans, drained and rinsed

2 fleggs* (can substitute with 2 eggs)

¾  cup cocoa powder

½ cup oats

½ cup applesauce (can substitute with ¼ cup vegetable oil)

½ teaspoon salt

½ cup sugar

1 tablespoon vanilla extract

1 tablespoon vinegar (apple cider or white)

1 teaspoon baking powder

1 teaspoon baking soda

½ cup or more chocolate chips

Optional: ½ cup chopped walnuts, pecans, hazelnuts to sprinkle on top of batter before baking OR 2-4 tablespoons of peanut or almond butter mixed into the batter before baking

Instructions:

If using flaxseed (fleggs) instead of eggs, add 2 tablespoon flaxseed to a small bowl, and add in 6 tablespoons of water.  Stir and place in the fridge for 5 minutes. 

Prepare square baking pan (8 x 8 or 9 x 9) by lining with parchment paper or spraying with nonstick cooking spray

Preheat the oven to 350 degrees.

In a food processor, high speed blender, or with a quality mixer set on higher setting, mash beans. (You can also do this by hand.)

In a large bowl, mix mashed beans with the rest of the ingredients EXCEPT chocolate chips and nuts if using. 

If using almond or peanut butter, it SHOULD be mixed into the batter.

Using a spoon, gently fold in chocolate chips (and/or nuts if desired) into the batter.

Pour batter into the prepared pan.  Add more chocolate chips and/or nuts if desired on top for decorative effect.

Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.

Allow to cool 10+ minutes before serving.

Store leftovers in the fridge.  These brownies magically get better after a day in the refrigerator!