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

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Resting Time 15

Total Time 40

Servings slices

Calories 194kcal

Author Marly McMillen

Ingredients

2 cups all purpose flour
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cornstarch
1 tablespoon ground flaxseed
3 large bananas (1 1/4 cups mashed)
¼ cup vegetable oil
½ cup vegan sour cream (or whipped silken tofu)
1 tablespoon apple cider vinegar
1 cup chopped strawberries (see notes for chopping techniques)

Cups - Metric

Instructions

Preheat oven to 325°F/163°C. Spray a loaf pan with vegetable spray.
In a large bowl, add the flour, sugar, baking soda, salt, cornstarch, and ground flax. Stir to combine.
Fold the chopped strawberries into the flour mixture, reserving a few pieces for the top of the bread.
In a bowl, mash the bananas to equal roughly 1 and 1/4 cups of mashed bananas. To that add the vegetable oil and yogurt. Stir to combine.
Add the wet ingredients to the flour mixture and stir until just combined, leaving no traces of flour behind.
Pour the batter into the prepared pan. Add reserved chopped strawberries on top of the batter. Bake for 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 removing from the pan and slicing.
To store: Allow the bread to cool completely and then store in a sealed container in the fridge for 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