Vegan Strawberry Banana Bread
This Vegan Strawberry Banana Bread is soft, moist, and bursting with fresh strawberries and banana flavor! A simple, eggless recipe for breakfast or a snack.
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There’s something so comforting about a freshly baked loaf of banana bread. Add juicy strawberries, and you’ve got a recipe that feels like a warm hug. This Vegan Strawberry Banana Bread is incredibly soft, naturally sweet, and packed with fruity flavor. Whether you’re enjoying a slice with your morning coffee or as an afternoon treat, this loaf is guaranteed to become a favorite!
Reader Reviews
★★★★★
Ardra
This bread is amazing!!!!! Thank you for this recipe. It will be saved in the recipe book!
Watch How to Make This Bread
My New Favorite Way to Start the Day
I’ve made a lot of banana bread recipes in my time, but this one? This strawberry banana bread has a special place in my heart.
The bananas make it extra moist, the strawberries add bursts of sweetness, and the texture is just perfect. Plus, it’s completely dairy-free and eggless, making it a great option for anyone looking for a plant-based treat.
Ingredients & Substitutions
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.
- All-Purpose Flour: The best choice for structure. If using whole wheat flour, replace only half to avoid a dense loaf.
- Brown Sugar: Adds a subtle caramel flavor. You can swap it with coconut sugar for a refined sugar-free option.
- Baking Soda: Works with vinegar to give the bread its perfect rise. Don’t skip it!
- Cornstarch & Ground Flaxseed: These are your egg substitutes. If you don’t have cornstarch, arrowroot powder works well too.
- Bananas: The riper, the better! They should have brown spots for maximum sweetness.
- Vegetable Oil: Keeps the loaf moist. You can use melted coconut oil or avocado oil as alternatives.
- Vegan Sour Cream (or Silken Tofu): Adds richness. If using silken tofu, blend it until smooth before adding.
- Apple Cider Vinegar: Reacts with the baking soda to create a light texture. White vinegar works in a pinch.
- Strawberries: Fresh is best! Chop them into chunks, removing the hulls for maximum juicy flavor and bright color.
Recipe Test Kitchen Notes
During testing, we found that letting the mashed bananas sit for 5 minutes before mixing helps deepen the flavor. We also experimented with different fat sources—coconut oil gave a slight tropical twist, while vegetable oil kept the flavor neutral. Adding a little extra cornstarch helped make the loaf more stable and less likely to sink.
Can I use frozen strawberries?
Yes! Thaw them slightly and pat dry before chopping to avoid excess moisture.
What if I don't have vegan yogurt?
Blended silken tofu or coconut yogurt works great as a substitute.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend for best results.
Marly’s Tips
- Healthy Hack: 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.
- Making Muffins: Transform the batter into strawberry banana muffins by pouring it into muffin pans lined with papers. Bake for 20 – 25 minutes.
- Serving tip: Serve individual slices either cold or heated in a toaster oven. Then add a smear of butter for pure indulgence.
- Make it nutty! Add ½ cup chopped walnuts or pecans for extra crunch.
- Boost the flavor with a teaspoon of cinnamon or vanilla extract.
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Strawberry Banana Bread
Ingredients
- 2 cups all purpose flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon ground flaxseed
- 3 large bananas (1 1/4 cups mashed)
- ¼ cup vegetable oil
- ½ cup vegan sour cream (or whipped silken tofu)
- 1 tablespoon apple cider vinegar
- 1 cup chopped strawberries (see notes for chopping techniques)
Instructions
- Preheat oven to 325°F/163°C. Spray a loaf pan with vegetable spray.
- In a large bowl, add the flour, sugar, baking soda, salt, cornstarch, and ground flax. Stir to combine.
- Fold the chopped strawberries into the flour mixture, reserving a few pieces for the top of the bread.
- In a bowl, mash the bananas to equal roughly 1 and 1/4 cups of mashed bananas. To that add the vegetable oil and yogurt. Stir to combine.
- Add the wet ingredients to the flour mixture and stir until just combined, leaving no traces of flour behind.
- Pour the batter into the prepared pan. Add reserved chopped strawberries on top of the batter. Bake for 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 removing from the pan and slicing.
- To store: Allow the bread to cool completely and then store in a sealed container in the fridge for 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.
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Notes
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.
More Strawberry Recipes
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2025.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
17 Responses to Vegan Strawberry Banana Bread
Rate / Comment
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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.
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!
This bread is amazing!!!!! Thank you for this recipe. It will be saved in the recipe book!!!!!
This looks incredible! Guess I will have to go strawberry picking again:)
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!
Love this recipe! Looking for more using strawberries and this is perfect! Thank you!
I tried something like this before. So fruity, beautiful and yum!
That looks delish! Nice combo and beautiful photos!
Ah, thanks so much Justin!
Yumm, love the combination and the use of coconut sugar!
Thanks! I guess we share a common love for coconut sugar!
This looks incredible! I can’t wait to give it a try!
Thanks, Stacy. I hope you like it!
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!
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. 🙂
Strawberries and banana bread?! My two favorite things!!
I’m with you, Abby! It’s such a fresh-tasting combo. I love it!