Strawberry Loaf Cake (Gluten Free)
I love a loaf cake that is sweet, moist and SUPER simple to make! The simpler the better! This strawberry loaf cake is the perfect breakfast or afternoon snack. I love to toast up a slice in the air fryer with a little bit of butter. This strawberry loaf cake is made with fresh strawberries and ready in under an hour! There is no yeast, kneading or rising required!
Ingredients
- 2/3 cup yogurt or vegan yogurt
- ¼ cups oat milk
- 2 bananas mashed
- 1 cup brown sugar
- 2 cups gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1/2 lemon squeezed
- 1 cup strawberries diced
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, allowing a bit of overhang on the sides for easy removal.
- In a large mixing bowl, combine all ingredients. Use a spatula or electric mixer to blend until the batter is smooth and all components are fully incorporated.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula to ensure a level top.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the loaf to cool in the pan for 10–15 minutes before lifting it out using the parchment overhang. Transfer to a wire rack to cool completely before slicing.