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Vegan Strawberry Banana Bread

This vegan strawberry banana bread is absolutely delicious and made in just one bowl. Completely vegan and can be made Top 8 Allergen Free.
Course Breakfast
Cuisine American
Keyword dairy free bread, dairy free breakfast, dairy free recipes
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings 12 slices
Calories 268kcal
Author LarishaBernard


  • 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.


**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*Top 8 Allergen Notes listed in post.


Serving: 1slice | Calories: 268kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 273mg | Fiber: 2g | Sugar: 17g | Vitamin A: 398IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg