Vegan Strawberry Banana Bread

This healthy vegan strawberry banana bread recipe is easy to make and yields moist bread with a crispy top crust. It’s an adaptation of the standard vegan banana bread, and the flavor is amazing! This is an egg-free, dairy-free recipe that uses bananas as an egg replacer.

A closeup of banana bread with sliced strawberries on top.

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!

Marly’s Tips

  • Using coconut or brown sugar adds hints of caramel, complementing the flavor of the bananas in this bread
  • Bananas and strawberries are a favorite flavor combination, and they come together perfectly in this loaf
  • Adding coconut oil creates deliciously moist slices that have both texture and crumb.

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:

  •  Flour
  • Baking soda
  • Salt
  • Bananas
  • Coconut oil
  • Sugar — You can use coconut sugar or brown sugar
  • Vanilla
  • Ground flaxseed — You can use ground flaxseed or substitute chia seeds.
  • Cornstarch
  • Water
  • Vegan sour cream —  If you don’t have vegan sour cream, you can combine an equal amount of silken tofu combined with 1 tablespoon apple cider vinegar
  • Strawberries

How to Make Strawberry Banana Bread

  1. Mix together the dry ingredients. Stir in the chopped strawberriers.
  2. Pulse the wet ingredients (from the bananas to the sour cream) in a food processor until smooth and creamy.
  3. Make the batter by stirring together the dry mixture with the sour cream mixture.
  4. Pour the batter into a loaf pan and bake for 50 to 60 minutes.
  5. Allow the baked bread to sit for 10 to 15 minutes before slicing.

Here are more detailed step-by-step instructions:

Step One: Combine Dry Ingredients

In a bowl combine flour, baking soda, and salt. Stir together and set aside. Fold in the strawberries, reserving some to place on top of the loaf before baking.

Dry ingredients, like flour, in a glass bowl.

Step Two: Prepare Wet Ingredients

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.

Step Three: Prepare the Batter

Add the banana mixture to the flour mixture and stir until combined. I use a rubber spatula and give it a good stir, making sure there aren’t any large lumps of flour.

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.

Step Four: Bake

Pour the batter into a prepared loaf pan, top the batter with sliced strawberries, and bake for 50 to 60 minutes. It should develop a golden crust on top and pull away from the edges of the pan slightly. A tester inserted in the center should come out clean.

When the bread is done, remove it from the oven and allow it to cool before slicing. I like to let it sit for at least 15 minutes to allow the loaf to firm up.

Storage Tips

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.

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

Marly’s Tips

  • 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.
  • 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.
  • I recommend serving individual slices either cold or heated in a toaster oven

More Strawberry Recipes

A loaf of banana bread with strawberry slices on top on a metal pan.

Vegan Strawberry Banana Bread

This tasty vegan strawberry banana bread is a quick bread that celebrates the flavors of two favorite fruits! It's perfect for breakfast or for a snack.
5 from 2 votes
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time:: 15 minutes
Total Time: 40 minutes
Servings: 12
Calories: 194kcal

Ingredients

  • 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 tbsp apple cider vinegar)
  • 1 cup strawberries chopped

Instructions

  • Heat your oven to 350°F/180°C. 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 to 60 minutes, until 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 to 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)

Notes

If you prefer some banana texture in your bread, then pulse minimally in the food processor.
Calories: 194kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 201mg | Potassium: 164mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg

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.

A loaf of quick bread with sliced strawberries on top. Text reads, "Strawberry Banana Bread."

This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.

17 Responses to Vegan Strawberry Banana Bread

  1. 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!

  2. Avatar thumbnail image for MarlyArdra Osborne Reply

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

  3. 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!

  4. 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!

  5. Avatar thumbnail image for MarlyJustin Reply

    5 stars
    That looks delish! Nice combo and beautiful photos!

    • Avatar thumbnail image for MarlyMarly

      Ah, thanks so much Justin!

  6. 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!

  7. 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!

  8. 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. 🙂

  9. 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!

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