brunch / sweets / vegan / dairy free / baking

Use up your summer strawberries with this classic flavor combo - strawberry banana! The best part of is that this recipe is totally 100% vegan. what’s even better? You’d never know the difference!

The ripe bananas give the same texture as eggs would and you can use any of your favorite plant-based milk. I use strawberries 3 ways in this banana bread - diced inside, pureed, and sliced for the top. The olive oil and pureed strawberries keep this loaf so moist and gives it tons of flavor. A great option to serve this with is diary free whipped cream. You can also mix sliced strawberries, lemon juice, sugar and serve on top of your slice.

A way you can switch this recipe up is by using a different type of berry. A blackberry or raspberry version I can see being really delicious.

Here are the Ingredients for this Strawberry Banana Bread:

Fruit - Bananas, Strawberries
Pantry - Olive Oil, Light Brown Sugar, Vanilla, Dairy Free Milk, Flour, Baking Soda, Cinnamon, Salt

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Yield 1 loaf or 8 mini loaves

Author Casey Cheek

Prep time

10 Min

Cook time

50 Min

Total time

1 Hour

Strawberry Banana Bread

This vegan strawberry banana bread is sweet, sticky, moist and the perfect brunch or dessert recipe!

Ingredients

3 large ripe bananas, mashed
1/3 cup of olive oil
1/2 cup brown sugar
2 tsp vanilla extract
2 tbsp dairy free milk
1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 of chopped strawberries
1/3 cup of pureed strawberries
sliced strawberries for the top

Instructions

Preheat the oven to 350 and line your loaf pan with parchment paper
Mix together the mashed bananas, olive oil, brown sugar, vanilla, milk, and pureed strawberries.
In a separate bowl, combine the flour, baking soda, cinnamon and salt.
Pour the dry ingredients into the wet ingredients and mix well.
Fold in the chopped strawberries.
Pour the batter into the loaf pan or mini loaf pan and add the sliced strawberries on top.
Bake large loaf for 50-55 minutes or mini loaves for 30-35 minutes. Let cool for at least 10 minutes before slicing.
Slice and serve!