This strawberry banana bread is loaded with sweet, juicy strawberries in every bite! Perfect for breakfast, snacking, or dessert, this homemade strawberry bread is gluten-free, vegan, and so easy to make.

Loaf of strawberry banana bread with one slice cut

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 gluten-free 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. 

Overhead view of sliced strawberry banana bread loaf

Why You’ll Love This Strawberry Banana Bread Recipe

Overhead view of ingredients for strawberry banana bread with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • 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 – Here’s how to make your own vegan 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

Overhead view of dry ingredients in bowl with whisk
Overhead view of wet ingredients for strawberry banana bread
Overhead view of vanilla and yogurt added to bowl of wet ingredients
Overhead view of wet ingredients for strawberry banana bread
Overhead view of dry ingredients added to wet ingredients for strawberry banana bread
Overhead view of banana bread batter in glass bowl
  • 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.
Overhead view of strawberries added to banana bread batter
Overhead view of strawberry banana bread batter in bowl
Overhead view of strawberries added to banana bread dough
  • Fold in the strawberries. Stir in the berries just until combined.
  • 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

  • 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.

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.
  • Top with chocolate chips. Before baking, add mini chocolate chips to the top of the strawberry banana bread.
Loaf of strawberry banana bread with one slice removed

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.

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Loaf of strawberry banana bread with one slice cut

Strawberry Banana Bread

Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This strawberry banana bread is moist, flavourful, and so easy to make! It's vegan and gluten-free, so everyone can enjoy it.
5 (from 4 ratings)
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Ingredients

Strawberry Banana Bread

  • 10 ounces Gluten Free Baking Flour Mix (I use Bob's Red Mill), (284g) or regular all purpose flour
  • 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, (200g) or brown, cane or organic white sugar
  • ½ cup olive oil, (100g) or 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 ½ cups chopped strawberries, the ½ reserved for the top

Instructions 

Strawberry Banana Bread

  • Preheat the oven to 350℉/180℃. 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 1 cup of 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 the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
  • Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
  • 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!

Notes

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.
To freeze: 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.
Calories: 267kcal, Carbohydrates: 39g, Protein: 3g, Fat: 13g, Saturated Fat: 10g, Sodium: 247mg, Potassium: 105mg, Fiber: 4g, Sugar: 15g, Vitamin A: 11IU, Vitamin C: 16mg, Calcium: 62mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast, Desserts
Author: Jessica Hylton