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.
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.
Notes
If you prefer some banana texture in your bread, then pulse minimally in the food processor.