Strawberry Banana Bread (Gluten Free + Vegan)
This strawberry banana bread is loaded with sweet, juicy strawberries in every bite! Perfect for breakfast, tea, or dessert, this easy strawberry bread is gluten-free, vegan, and absolutely divine.
This strawberry banana bread came about from buying pounds upon pounds of extra strawberries, because well, summer. After eating them in endless variations of overnight oats, fruit bowls, and with a dollop of coconut whipped cream, it occurred to me to add them to my vegan banana bread to add some fresh fruit flavour.
Best decision ever.
Not only does this add lots of strawberry flavour, it really transforms the recipe into the ideal summer quick bread. Add a scoop of vanilla ice cream to dress it up for dessert, or cut a thick slice to pair with an iced matcha latte for breakfast.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Gluten-free baking flour mix – I use Bob’s Red Mill in my baking. If you’re not avoiding gluten, you can use all-purpose flour instead.
- Baking powder
- Baking soda
- Sea salt
- Flax eggs or egg replacer – I used Bob’s Red Mill Egg Replacer.
- Coconut sugar
- Coconut oil – Coconut oil is a fantastic swap for butter in baking recipes. It yields a moist, tender crumb, which is exactly what you want in a quick bread!
- Vanilla bean or vanilla extract
- Vegan coconut or plain yogurt
- Mashed bananas – As with a traditional banana bread recipe, you want very ripe bananas, with black skin if possible.
- Chopped strawberries – Fresh is best here.
What Should I Look for When Buying Strawberries?
When it comes to buying strawberries, you want to make sure they’re ripe. Ripe strawberries are red all the way through, with no green or white at the stem. They should be plump and fragrant.
You can use frozen strawberries in this recipe, but I would recommend thawing them first and draining off any excess liquid before adding them to the batter.
How to Make Strawberry Banana Bread
This strawberry banana bread couldn’t be easier to make! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350ºF, then grease and flour a 9 x 5 loaf pan.
Mix the dry ingredients. In a medium bowl, sift the gluten-free flour, baking powder, baking soda, and sea salt. Whisk to combine.
Mix the wet ingredients. In the bowl of a stand mixer, combine the flax eggs (or egg replacer), sugar, and coconut oil. Mix on medium-low for about 2 minutes, then add the vanilla, yogurt, and mashed bananas and mix for another 2 minutes, scraping down the sides as needed.
Combine the wet and dry ingredients. Add half of the dry ingredients to the stand mixer bowl. Mix for 30 seconds, then add the rest of the dry ingredients and mix for another 30 seconds. Fold in the strawberries.
Bake. Pour the batter into the loaf pan and smooth the top. Sprinkle oats or pecans on top, if desired, and bake on the top rack in the oven for 60 to 70 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool. Let the bread cool for 10 minutes in the pan, then turn the bread out onto a wire rack to finish cooling.
Tips for Success
These hints and tips will help you make perfect strawberry banana bread.
- Don’t overmix the batter. When you add the dry ingredients to the wet, mix just until combined. Overmixing quick bread batters can result in a tough final product.
- Use ripe bananas and strawberries. Ripe fruit isn’t just sweeter, it also has more flavor. Unripe bananas and strawberries will result in a bland bread.
- Let the bread cool completely before slicing. Patience, friends! This bread is delicious warm from the oven, but it’s even better when it’s cooled completely. Slice it while it’s still warm and the bread will fall apart.
You don’t want to make too many changes to this recipe, or it might not turn out. That said, feel free to try these variations:
- Swap the strawberries for raspberries. Or use half strawberries, half raspberries.
- Sprinkle the top with Demerara sugar. It adds a nice crunch!
- Add a glaze. Use the glaze from my Classic Vegan Donuts recipe.
How to Store
This strawberry banana bread is best enjoyed the day it’s made, but it will keep for 2 to 3 days at room temperature if stored in an airtight container.
Can This Recipe Be Frozen?
Yes, this strawberry banana bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the bread overnight in the fridge, then let it come to room temperature before slicing and serving.
Enjoy friends! If you make this vegan strawberry banana bread recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Strawberry Banana Bread
Strawberry Banana Bread
- 10 ounces Gluten Free Baking Flour Mix (I use Bob's Red Mill), 284g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or egg replacer, I used Bob’s Red Mill Egg Replacer
- 1 cup coconut sugar, 175g
- 1/2 cup coconut oil
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut or plain yogurt
- 3/4 cup mashed bananas, very ripe bananas – black skin if possible
- 1 1/2 cups chopped strawberries, some reserved for the top
Strawberry Banana Bread
- Preheat the oven to 350 degrees. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
- In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some oats and chopped pecans on top.
- Bake the banana bread on the top shelf of your oven for 60-70 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 60 minutes depending on your oven.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
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