This vegan strawberry banana bread is absolutely delicious and made in just one bowl. Completely vegan and can be made Top 8 Allergen Free.
We all know that vegan banana bread is one of the best ways to use up ripe bananas, but this vegan strawberry banana bread takes it to another level.
Strawberries and bananas are a match made in heaven. Whether it’s a strawberry banana smoothie or a banana split they just work together so well.
Speaking of banana split, that’s exactly what this reminds you of. A comfort version of a banana split that’s probably a bit healthier for you too!
A bonus to this version is that no one will make you feel guilty about eating it daily!
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Frequently Asked Questions
How ripe should bananas be for banana bread?
You do not want yellow bananas for banana bread. In fact, they should be pretty dark. The darker the better should be the rule of thumb.
While yellow bananas with a few black spots or streaks would work, if you can wait until they are even more black that is best.
Unless your bananas grow mold, there’s never a wrong time or too ripe time to use bananas for banana bread.
Can this be Top 8 Allergen Free?
There is vegan butter, vegan milk and flour in this recipe.
For the vegan butter, just use a soy free version, like Earth Balance soy free.
For the vegan milk, we prefer oat which is already allergen friendly.
And for the flour, you can use a gluten free versions like King Arthur Measure for Measure.
Can you prep vegan strawberry banana bread ahead of time?
Yes! Once made and cooled, it will last for a week stored in an air tight container at room temperature.
Or you can follow the freezer instructions below.
Can you freeze this vegan strawberry banana bread?
You can absolutely freeze this dairy free strawberry banana bread recipe. We would recommend that you let it cool upon coming out of the oven, then slice the bread into desired size slices.
Afterwards, you can place a small piece of parchment of wax paper between each piece and freeze the loaf.
The reason we recommended freezing the dairy free banana bread recipe in slices is because it will make it easier to thaw by being less time consuming.
You can remove slices as needed and either place on counter to thaw or place in microwave to thaw more quickly.
Of course, you can freeze this vegan banana bread loaf in one whole loaf, but it will take longer to thaw. If doing it this one, remove and set on counter until it comes to room temperature and the middle is no longer frozen.
Pin this vegan strawberry banana bread for later:
Vegan Strawberry Banana Bread
- 1 tsp apple cider vinegar
- 1/4 cup dairy free milk
- 3 ripe bananas
- 1/2 cup brown sugar
- 1/2 cup vegan butter, melted but not hot (use soy free if needed)
- 1 tsp vanilla
- 2 1/2 cups flour (cup for cup gluten free if needed)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup strawberries, diced (about 4-5 large berries)
- 1/4 cup strawberry jam
- 1 tsp lemon zest (about 1/2 the lemon)
- 1/2 cup Optional: chopped walnut pieces
- Pour the apple cider vinegar into a 1/4 measuring cup. Fill the remaining cup with dairy free milk. Let set for 10 mins (this makes vegan buttermilk)
- Preheat your oven to 375 degrees.
- Oil your bread pan with coconut oil or spray.
- In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Try to mash as much as possible.
- To the bananas, add in the vegan buttermilk just made, brown sugar, melted butter, and vanilla. Whisk together until smooth.
- Next, sift in the flour, baking powder, baking soda. Add in the salt.
- Stir again just until combined.
- In a small bowl, stir together the strawberries, strawberry jam, and lemon zest.
- Add to the bowl, along with chopped walnuts if adding, and gently fold just until combined. Do not overmix.
- Pour into greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled.
- Place in oven for 40-50 minutes. When done, a toothpick inserted into the center comes out clean.
- *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.
- Store any leftovers in an air tight container for up to a week.
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