Ripe mashed bananas and juicy diced strawberries make this loaf naturally moist and packed with fruity flavor in every slice. A touch of cinnamon and vanilla rounds out the batter, while the fold-in technique keeps the berries suspended throughout instead of sinking to the bottom. The crust bakes up golden and slightly crisp, giving way to a soft, tender crumb underneath. Letting it cool fully on the rack before slicing keeps those clean, bakery-style pieces intact. This one's an easy addition to a gluten free baking rotation, whether it's for breakfast, a snack, or an afternoon treat with coffee.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, and salt until evenly combined.
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