Description
This vegan strawberry banana bread combines ripe bananas and fresh strawberries to create a sweet, sticky, and moist loaf perfect for brunch or dessert. Made without dairy or eggs, it’s a delicious plant-based twist on the classic banana bread that is bursting with fruity flavor and cinnamon warmth.
Ingredients
Wet Ingredients
- 3 large ripe bananas, mashed
- 1/3 cup olive oil
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 tbsp dairy-free milk
- 1/3 cup pureed strawberries
Dry Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Add-ins and Topping
- 1/2 cup chopped strawberries
- Sliced strawberries for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking and make removal easy.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, olive oil, brown sugar, vanilla extract, dairy-free milk, and pureed strawberries. Mix thoroughly until the batter is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt ensuring they are evenly distributed.
- Incorporate Dry into Wet: Gradually pour the dry ingredients into the wet ingredients bowl, mixing gently but thoroughly until the batter is uniform without overmixing.
- Fold in Chopped Strawberries: Gently fold in the chopped strawberries to the batter to distribute the fruit without crushing them.
- Transfer Batter to Pan: Pour the batter into the lined loaf pan, smoothing the top evenly. Arrange the sliced strawberries on top for an appealing look and extra flavor.
- Bake: Place the pan in the preheated oven and bake the large loaf for 50-55 minutes, or if using mini loaf pans, bake for 30-35 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for at least 10 minutes before slicing to allow it to set properly. Slice and enjoy your moist, fruity vegan bread!
Notes
- Use ripe bananas for maximum sweetness and moisture.
- The dairy-free milk can be almond, oat, soy, or any other plant-based milk.
- Ensure not to overmix the batter to keep the bread light and tender.
- You can substitute olive oil with other mild-flavored oils like avocado or coconut oil.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well—wrap in plastic and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
