This vegan Strawberry Banana Bread is the perfect Summer treat! It’s incredibly moist, soft and perfectly sweet, with lots of tasty bites of fresh strawberries and white chocolate chunks. It’s so easy to make with simple ingredients, and naturally gluten free.

The best easy vegan Banana Bread

Everybody love a deliciously warm, moist, soft and perfectly sweet banana bread. It’s simple, super easy to make, full of flavors, and definitely the most comforting cake ever! It’s exactly the kind of cake that suits as well for a casual snack at home, as for a birthday party or decadent dessert.

A few years ago, I published the first banana bread recipe on my blog. A simple, basic, but perfect banana bread, that surprisingly happened to be by far the best vegan banana loaf I have eaten (honestly)! Since, it has became one of my most popular baking recipes on my blog. Many of you have tried it successfully, and I’m always so happy and proud to see the beautiful creations you share with you!

Strawberry Banana Bread

No I know you’re true banana bread lovers, I wanted to share with you variations of this popular vegan banana bread recipe. As it’s Summer time and we’re blessed with sweet and juicy strawberries, making a strawberry banana bread was an evidence!

This strawberry banana loaf is incredibly moist and soft, perfectly sweet, and has a lot of bites of fresh strawberries. We add chunks of white chocolate that pairs perfectly with the strawberries, and make this banana bread extra rich and delicious.

Why you’ll love Strawberry Banana Bread

You’ll love this strawberry banana bread because it’s

• Vegan, no eggs or dairy!
• Gluten free, with a mix of oats and rice flour
• Straightforward, foolproof, incredibly simple
• Kid friendly
• Made with simple ingredients you probably already have on hand
• Perfect to make the day before and bring to a party!
• The best way to use overripe bananas
• Versatile with many variations to try

Notes about the ingredients for Banana Bread

• Flours. We use a mix of oat flour and brown rice flour to keep this amazing banana bread gluten free. Oats rice flour don’t contain gluten, but if you are celiac make sure to use ingredients certified gluten free. You can buy or make your own oat flour by blending rolled oats until you get a very fine flour consistency.
• Sugar. I recommend to use coconut or cane sugar. These are unrefined sugar, with higher fiber content, lower glycemic index, and taste delicious. However, you can use any other type of sugar.
• Milk. Use plant based, unsweetened and unflavored milk. I recommend using soy or almond milk for their higher protein content.
• Maple syrup. You can substitute with agave or an other liquid sweetener.
• Flax egg. This mixture of ground flax seeds and water is a substitute for eggs, acting as a binder for the banana bread. I don’t recommend to skip the flax egg. However, you should be able to replace it with chia seed egg, but I didn’t try it.

Expert tips for moist and fluffy banana bread

• Weight your ingredients. If possible, I always recommend to weight properly all the ingredients with a kitchen scale, wether than using cups that are note precise. This way, you are sure to have exactly the right amount of each ingredient.
• Use overripe bananas. Banana bread is the perfect recipe to save bananas that are past eating raw! The best way is to use very ripe bananas with big brown dots on the skins and soft flesh. Also weight the bananas as they can be very different in size. The recipe asks for 200g bananas, it can be 2 large or maybe 3 smaller depending on their size.
• Don’t skip the apple cider vinegar. Vinegar is important to making this banana bread light and fluffy. It will react with the milk and baking soda. And I promise you won’t taste vinegar in your bread.
• Don’t over-mix the batter. This will helps to keep your banana bread light and fluffy. Instead of whisking, use a rubber spatula to slowly mix the batter until just combined and no large chunks remain. It’s okay if the mixture is not perfectly smooth. Over-mixing can lead to a heavier bread.
• Check the baking time. As for many recipes, the baking time can vary depending on your oven. Start by baking for 50 minutes and check by inserting and removing a toothpick in the center. If the center is still wet, bake in 5 minute intervals until done.
• Let cool completely before removing the banana bread from the pan and slice.

Banana bread variations

The good thing with banana bread is that there are so many ways you can adapt it and create something new! This recipe is a good gluten free banana bread base that you can adapt.

• Use dark chocolate rather than white chocolate, and be playful with a mix of small chocolate chips and larger chunks.
• For a nutty loaf, add chopped nuts like pecans, walnuts, hazelnuts, pistachios or even macadamia which is a perfect pairing with strawberries.
• Add dry fruits like raisins, cranberries, goji berries, or coconut chips.
• Replace the strawberries by raspberries, blueberries, or any other seasonal berries. Add some lemon zest for an extra punch!
• Turn your banana bread into cute little fluffy muffins! You can use the same recipe and bake the batter in a muffin tray. Make sure to reduce the baking time. Start with 15 minutes then increase if needed.

More recipes to use ripe bananas

If you have a couple of extra ripe bananas leftover from the bunch, you can either freeze them to use later in smoothies, or try using them in any of these other delicious banana recipes:

• Banana Coconut bites (GF)
• Banana Tarte Tatin
• Peanut Butter Banana Muffins
• Banana Pancakes (GF)
• Easy Vegan Banana Bread (GF)

Strawberry Banana bread FAQ

Can I use frozen strawberries?

If they’re in season, I recommend to use fresh strawberries. Frozen strawberries release a lot of water as they thaw, and can make your banana bread soggy. For the best results, first thaw the frozen strawberries, drain the water and dry them with paper towels. Then toss the strawberries in flour before adding to the batter.

How do I store strawberry banana bread?

Strawberry banana bread can last easily for 3 to 4 days after baking if properly stored. Once completely cooled, place your banana bread in an airtight centenaire or wrap in plastic wrap, and leave it on the counter.

Can I freeze banana bread?

Absolutely. You can safely store the whole or sliced banana bread in the freezer for up to 2 months, in a freezer safe container or bag. Simply let thaw in the refrigerator or quickly toast in a pan before eating.

My popular quick breads recipes

• Easy Vegan Banana Bread (GF)
• Chocolate Chips Pumpkin Bread
• Gluten free Pumpkin Bread (GF)
• Chocolate Pear and Hazelnut Cake
• Chocolate Carob and Tahini Cake
• Easy Gluten free Chocolate Loafs (GF)
• Hazelnut Lemon Babka

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Strawberry Banana Bread

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Bread
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Vegan Strawberry Banana Bread is the perfect Summer treat! It’s incredibly moist, soft and perfectly sweet, with lots of tasty bites of fresh strawberries and white chocolate chunks. It’s super easy to make and naturally gluten free.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup oat flour (80 g)
• 1 cup brown rice flour (130 g)
• 1/2 cup almond meal (40 g)
• 2 tbsp coconut or cane sugar (40 g)
• 2 tsp baking powder (11g)
• 1/4 tsp salt
• 2 large ripe banana (200 g)
• 1/4 cup plant based milk (60 ml)
• 1 tbsp apple cider vinegar (15 ml)
• 1/4 cup maple syrup (65 g)
• 1/4 cup coconut oil, melted (45 g)
• 1 tsp vanilla extract
• 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water)
• 2 cups sliced fresh strawberries (about 400 g)
• 1/2 cup white chocolate chunks (100 g)

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Instructions

1. Preheat the oven to 350F/180°C, and grease and line a standard 9×5 inch loaf pan with parchment paper. Allow the paper to hang off the sides to make it easier to remove.
2. In a medium bowl, whisk the flours, almond meal, sugar, baking powder, and salt.
3. Make the flax eggs by whisking the ground flax seeds with the water in a small bowl. Let sit for 5 minutes to thicken.
4. Mix the milk with apple cider vinegar, whisk and let the milk thicken for 2 minutes.
5. Peel and mash the bananas in a large bowl using a fork, to reach a coarse purée. Add the thickened milk, maple syrup, melted coconut oil, vanilla and the flax eggs. Whisk well to combine.
6. Add the dry ingredients to the wet ingredients and gently fold the batter using a rubber spatula, until just combined. Do not over-mix the batter.
7. Add the sliced strawberries and white chocolate chunks, and gently mix to incorporate them to the batter, without crushing the strawberries.
8. Pour the banana bread batter into the prepared loaf pan, spread it evenly and top with a few strawberries.
9. Bake for 50-60 minutes, or until the top is light brown and a toothpick inserted into the center comes out clean. If the top start browning too quickly, cover it loosely with foil and continue to bake.
10. Let the banana bread cool for 20 minutes before removing it from the pan. And allow to cool completely before slicing or storing.

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Notes

1. Storage – Once completely cooled, store the banana bread in an airtight container on the counter for up to 4 days. You can also wrap the whole banana bread in plastic wrap to retain the moisture and keep it longer. You can also freeze strawberry banana bread and keep it for 3 months.
2. Make your own oat flour by blending rolled oats until you get a very fine flour consistency.
3. The baking time can vary depending on your oven. To make sure your banana bread is baked, insert a toothpick or a knife into the banana bread and pull it out. If it comes out clean, the bread is ready.
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Recette version française

Banana bread aux fraises

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 1 heure
• Total Time: 1 heure 15 minutes
• Yield: 10 parts 1x
• Category: Gâteau
• Method: Four
• Cuisine: Américaine
• Diet: Vegan

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Description

Ce banana bread inratable aux fraises et au chocolat blanc, vegan et sans gluten, est le gâteau idéal pour faire plaisir à tout le monde! Extra moelleux, tendre, gourmand, réconfortant, et tellement facile à réaliser!

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Ingredients

Units MUS Scale 1x2x3x

• 80 g de farine de flocons d’avoine
• 130 g de farine de riz brun
• 40 g de poudre d’amandes
• 40 g de sucre de canne ou de coco
• 11 g de levure chimique (1 sachet)
• 1/2 cuil. à café de sel
• 2 bananes mures (200 g)
• 60 ml de lait végétal
• 15 ml de vinaigre de cidre
• 65 g de sirop d’érable
• 45 g d’huile de coco fondue
• 2 cuil. à café d’extrait de vanille
• 20 g de graines de lin moulues
• 400 g de fraises fraiches en morceaux
• 100 g de chocolat blanc en morceaux

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Instructions

1. Préchauffer le four à 180°C. Huiler et chemiser un moule à cake de taille standard avec du papier cuisson. Laisser dépasser le papier des bords du moule pour en faciliter le démoulage.
2. Dans un saladier, mélanger les farines, la poudre d’amandes, le sucre, la levure et le sel.
3. Dans un petit bol, mélanger les graines de lin moulues avec 70 ml d’eau. Laisser reposer 5 minutes pour que le mélange épaississe.
4. Mélanger le lait et le vinaigre de cidre, et laisser reposer quelques instant pour qu’il coagule légèrement.
5. Peler et écraser les bananes dans un grand saladier à l’aide d’une fourchette, pour obtenir une purée grossière. Ajouter ensuite le lait, le mélange de lin épaissi, le sirop d’érable, l’huile de coco fondue et la vanille. Bien mélanger.
6. Verser les ingrédients secs dans le saladier, et mélanger avec une spatule. Stopper dès l’obtention d’une pâte globalement homogène, pour ne pas trop travailler la pâte.
7. Ajouter les fraises et les morceaux de chocolat. Mélanger délicatement pour les incorporer à la pâte, en prenant soin de ne pas écraser les fraises.
8. Verser la pâte dans le moule et lisser la surface. Garnir de quelques morceaux de fraises.
9. Enfourner pour 50 à 60 minutes, jusqu’à ce que le banana bread soit légèrement doré. Vérifier la cuisson en plantant la pointe d’un couteau au milieu. Elle doit ressortir à peu près sèche. Si la surface colore trop rapidement, recouvrir le banana bread avec une feuille de papier aluminium et poursuivre la cuisson.
10. Retirer du four et laisser refroidir 20 minutes avant de démouler. Laisser refroidir complètement sur une grille avant de découper ou de conserver.

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Notes

1. Conservation: une fois complètement refroidi, placer le banana bread dans une boite hermétique et conserver à température ambiante jusqu’à 4 jours. Vous pouvez également l’envelopper dans du film alimentaire pour éviter qu’il ne sèche. Le banana bread se conserve jusqu’à 3 mois au congélateur.
2. Réalisez votre farine de flocons d’avoine en mixant des flocons d’avoine entiers dans un blender jusqu’à obtenir une fine poudre.
3. Le temps de cuisson du banana bread peut varier en fonction de votre four. Pour vérifier la cuisson, plantez puis retirez un cure dent ou la pointe d’un couteau dans le banana bread. Si elle ressort propre et sans bouts de pâte, alors il est cuit. Sinon, prolongez la cuisson de 5 à 10 minutes.
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