Vegan Strawberry Banana Bread Recipe

This healthy Vegan Strawberry Banana Bread recipe is easy to make and yields a moist bread with a crispy top crust. Vegan strawberry bread is an adaptation of the standard banana bread loaf, and the flavor is amazing! This banana strawberry bread is an egg-free, dairy-free recipe that uses bananas as an egg replacer. See my tips for making this a healthy quick bread recipe!

A loaf of quick bread with sliced strawberries on top. Text reads, "Strawberry Banana Bread."
It’s easy to make strawberry banana bread vegan with this tested recipe!

Wondering what to do with those delicious strawberries you found on sale at the supermarket? And I don’t know about you, but I’m always looking for recipes to use up bananas!

This healthy Strawberry Banana Bread is a tasty idea to solve both dilemmas!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  •  All-purpose flour
  • Baking soda
  • Salt
  • Bananas
  • Coconut oil
  • Coconut sugar or brown sugar
  • Vanilla
  • Ground flaxseed
  • Cornstarch
  • Water
  • Vegan sour cream or silken tofu combined with 1 tsp apple cider vinegar
  • Strawberries

How to Make Strawberry Banana Bread

This recipe for strawberry banana bread is not only delicious to eat, it’s fun to make too! This is technically a strawberry quick bread which means it’s easy to make. The thing that takes the longest is the baking, which is no problem for you, the baker.

In a bowl combine flour, baking soda, and salt. Stir together and set aside.

Dry ingredients, like flour, in a glass bowl.

In a food processor add sliced banana, coconut oil, coconut sugar, ground flaxseed, cornstarch, water, and vegan sour cream. Pulse until smooth (or leave some banana texture, whichever is your preference).

A banana on a cutting board with several chopped bananas next to it.
You can use a butter knife to cut bananas.

Fold most of the chopped strawberries into the flour mixture (leave some slices to place on top of the loaf. Gently stir to coat the strawberries. Then add the banana mixture and stir until just combined.

Note: Add 1/2 cup chopped walnuts to make strawberry banana nut bread!

Looking down on a loaf pan full of batter, with sliced strawberries on top.

Pour the batter into a prepared loaf pan, top the batter with sliced strawberries, and bake for 50 – 60 minutes.

When the bread is done, remove from the oven and allow it to cool before slicing.

A loaf of quick bread with strawberries on top on a baking sheet with several slices cut off the end.

Expert Tips:

Use these tips and tricks to make this easy strawberry banana bread loaf perfect every time:

  • Adding strawberries to this recipe is more than flavorful, strawberries are healthy too! Strawberries are loaded with Vitamin C, Manganese and even some fiber to sweeten the deal.
  • Always wash strawberries before baking with them
  • I call for using a food processor with the banana mixture. If you prefer some banana texture in your bread, you can hand mash bananas or simply pulse a few times, leaving some banana bits
  • Transform the batter into strawberry banana muffins by pouring it into muffin pans lined with papers. Bake for 20 – 25 minutes.
  • Add some lemon zest for added lemon flavor
  • Consider substituting the ground flax in this recipe with a chia egg
  • This is a vegan quick bread recipe, meaning there is no dairy or eggs. The banana is replacing the roll of eggs in this recipe.
  • I used coconut sugar in this recipe, but you can use brown sugar too
  • If you want to make this into a processed sugar free strawberry banana bread, substitute Swerve or another zero calorie sweetener in place of sugar. Note: there will still be sugars in this recipe because of the fruit, but no added processed sugars.
  • Use a tester and insert it in the bread before removing it from the oven. It should come out clean and then you’ll know the bread is done
  • Be sure and allow the bread time to cool before slicing it, as it will be crumbly at first but will solidify as it cools
  • Store this quick loaf in a sealed container in the fridge for up to 5 days.
  • I recommend serving individual slices either cold or heated in a toaster oven.

Do you love Strawberry Recipes?

If you love vegan strawberry banana bread recipes, you might want some more strawberry recipe options! Be sure to check out my Vegan Strawberry Cake. It is truly the best strawberry cake…it just happens to be vegan too! We love this Vegan Strawberry Shortcake recipe because it combines fresh strawberries with a delicious shortbread biscuit.

For more banana recipes, be sure and try these Frosted Banana Cookies. It’s the perfect balance of banana and peanut butter! You’ll also love these Vegan Chocolate Banana Brownies! It’s a healthy recipe with lots of chocolate and banana flavors! Of course, you’ll have to try my Vegan Banana Bread too. It’s out of this world delicious!

A closeup of banana bread with sliced strawberries on top.
This banana and strawberry bread is amazing!
A loaf of banana bread with strawberry slices on top on a metal pan.

Strawberry Banana Bread

This tasty Strawberry Banana Bread is an egg-free dairy-free quick bread that celebrates the flavors of two favorite fruits! Perfect for breakfast or for a snack.
5 from 2 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time:: 15 minutes
Total Time: 40 minutes
Servings: 12
Calories: 194kcal
Author: Namely Marly


  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large bananas sliced
  • ¼ cup coconut oil
  • ½ cup coconut sugar or brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 4 tablespoons water
  • ½ cup vegan sour cream or silken tofu combined with 1 tsp apple cider vinegar
  • 1 cup strawberries chopped


  • Heat your oven to 350F. Spray a loaf pan with vegetable spray.
  • In a large bowl add the flour, baking soda and salt. Stir to combine.
  • In a food processor add the bananas, coconut oil, sugar, vanilla, flax, cornstarch, water, and sour cream. Pulse until smooth and creamy. (See note)
  • Fold the chopped strawberries into the flour mixture, reserving a few slices for the top of the bread. Stir until the strawberries are coated. Add the wet ingredients. Stir until just combined.
  • Pour the batter into your prepared pan and bake for 50-60 minutes, until a the crust is golden brown and a toothpick inserted in the center comes out clean.
  • Remove from oven and allow the bread to sit for 10 – 15 minutes before slicing.
  • To store, allow the bread to cool completely and then store in a sealed container in the fridge up to 7 days. You can freeze this bread by placing individual slices on a tray in the freezer. Once frozen, transfer to a freezer bag. They will keep up to 2 months in the freezer.

(The products above contain sponsored links to products we use and recommend)


If you prefer some banana texture in your bread, then pulse minimally in the food processor.
Nutrition Facts
Strawberry Banana Bread
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Sodium 201mg8%
Potassium 164mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 10mg12%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


17 Responses to Vegan Strawberry Banana Bread Recipe

  1. Avatar thumbnail image for MarlyAbby @ The Frosted Vegan Reply

    Strawberries and banana bread?! My two favorite things!!

    • Avatar thumbnail image for MarlyMarly

      I’m with you, Abby! It’s such a fresh-tasting combo. I love it!

  2. Avatar thumbnail image for MarlyAggie Reply

    We have been going through SO many strawberries here. I never have a chance to bake with them! I love this bread, it’s so pretty with the sliced strawberries!

    • Avatar thumbnail image for MarlyMarly

      We have a whole pack of strawberries from Costco and ever since I read there’s only like 56 calories in a cup, I’ve been going to town on them! Glad to know I’m not the only one. 🙂

  3. Avatar thumbnail image for MarlyStacy @ Nourishing Health Reply

    This looks incredible! I can’t wait to give it a try!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Stacy. I hope you like it!

  4. Avatar thumbnail image for MarlyThe Vegan Nigerian Reply

    Yumm, love the combination and the use of coconut sugar!

    • Avatar thumbnail image for MarlyMarly

      Thanks! I guess we share a common love for coconut sugar!

  5. Avatar thumbnail image for MarlyJustin Reply

    That looks delish! Nice combo and beautiful photos!

    • Avatar thumbnail image for MarlyMarly

      Ah, thanks so much Justin!

  6. Avatar thumbnail image for MarlyMarsha A Reply

    Love this recipe! Looking for more using strawberries and this is perfect! Thank you!

    • Avatar thumbnail image for MarlyAnna Peterson

      I tried something like this before. So fruity, beautiful and yum!

  7. Avatar thumbnail image for MarlyMason Reply

    This looks incredible! Guess I will have to go strawberry picking again:)

    • Avatar thumbnail image for MarlyMarly

      Wow does that bring back memories. We used to go strawberry picking every year when I was a kid. Hope you have a great time!

  8. Avatar thumbnail image for MarlyArdra Osborne Reply

    This bread is amazing!!!!! Thank you for this recipe. It will be saved in the recipe book!!!!!

  9. Avatar thumbnail image for MarlyDebbie Reply

    I’m getting ready to make this and I noticed in the Expert Tips you mentioned you used vegan butter. I didn’t see it listed in the ingredients. I am anxious to try this. I will be making muffins instead of the bread.

    • Avatar thumbnail image for MarlyMarly

      Hi Debbie! So glad you’re going to make this recipe. And I love the muffins idea. I corrected the tips section to exclude the use of butter. I tested it both ways but I think the coconut oil is better. Thanks!

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