Name: Strawberry Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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)

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.

Ingredients

Units Scale

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

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.
In a medium bowl, whisk the flours, almond meal, sugar, baking powder, and salt.
Make the flax eggs by whisking the ground flax seeds with the water in a small bowl. Let sit for 5 minutes to thicken.
Mix the milk with apple cider vinegar, whisk and let the milk thicken for 2 minutes.
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.
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.
Add the sliced strawberries and white chocolate chunks, and gently mix to incorporate them to the batter, without crushing the strawberries.
Pour the banana bread batter into the prepared loaf pan, spread it evenly and top with a few strawberries.
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.
Let the banana bread cool for 20 minutes before removing it from the pan. And allow to cool completely before slicing or storing.

Notes

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.
Make your own oat flour by blending rolled oats until you get a very fine flour consistency.
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.