A couple days ago I got the chance to go to the “Strawberry Festival” that’s held here in Costa Rica each year to help our local berry growers and farmers from a zone that was damaged by an earthquake back in 2009. Now, strawberries are my favorite fruit so you can guess I came back home with around 3kg of strawberries, and not only that, but also 1kg of blackberries. Naturally I had to find a way to use up all of that fruit, so I came up with a fantastic layered banana bread recipe for you guys! I’m bringing all of my favorites for this: oats, bananas and berries. And of course: it can be modified to fit everyone’s dietary needs; I got you on that one!
How to make triple-layered gluten free berry banana bread
- 3 cups flour (oat or almond)
- 3 ripe bananas
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 1/4 cups applesauce (or two eggs)
- 4-5 big strawberries
- 1/4 cup blackberries (or blueberries)
Mix all ingredients together except for the strawberries and blackberries until well combined. You can use a food processor or do it by hand. Separate the mixture into three equal parts; these will be the base for your layers.
First layer: It’s done! You don’t have to add anything else, so go ahead and pour it into your loaf pan.
Second layer: Mash your strawberries until a purée is formed and mix in with the banana bread base. You can use your food processor for all of this to make it WAY easier. Once the mixture gets pink, pour it into your loaf pan. Your middle layer’s all done!
Third layer: Again, mash your blackberries or blueberries until puréed and mix in with the base until it gets purple, pour into your loaf pan. Done!
Now you can decorate with more berries, or simply place it in the oven (at 370°F) for around 40-50 minutes, keep checking on it. It’s done when a toothpick comes out clean. Once you get it out of the oven, hide it from your friends and family because we all know you don’t want to share this beauty, do you? (Just kidding, sharing is caring). Enjoy!