Vegan Strawberry Banana Bread

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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 30

Resting time: 15

Total Time 40

Servings

Calories 194kcal

Author Marly McMillen

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

Cups - Metric

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.

Notes

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

Nutrition