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A loaf of Vegan strawberry banana bread with two slices cut.
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5 from 3 votes

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.
Prep Time12 minutes
Cook Time40 minutes
Total Time52 minutes
Course: Breakfast
Cuisine: American
Servings: 12 slices
Calories: 268kcal

Ingredients

  • 1 teaspoon apple cider vinegar
  • ¼ cup dairy free milk
  • 3 ripe bananas
  • ½ cup brown sugar
  • ½ cup vegan butter, melted but not hot (use soy free if needed)
  • 1 teaspoon vanilla
  • 2 ½ cups flour (cup for cup gluten free if needed)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup strawberries, diced (about 4-5 large berries)
  • ¼ cup strawberry jam
  • 1 teaspoon lemon zest (about ½ the lemon)
  • ½ cup Optional: chopped walnut pieces

Instructions

  • Pour the apple cider vinegar into a ¼ 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.

Notes

**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.

Nutrition

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