This one is for the strawberry lovers. Strawberry meets banana bread in this incredibly easy, yet delicious loaf. A strawberry banana bread is topped with a simple strawberry icing, made from real strawberries. Vegan, No-egg, No-dairy, natural colour and you’d never know!
Vegan Strawberry Banana Bread
I absolutely love banana bread! It’s one of those classics which can never go wrong! I’ve been experimenting recently with banana bread, seeing what flavours pair well together. I recently made a Vegan Coffee Banana Bread which blew up on my social media (with over a million views) in a few days. As it’s strawberry season, i thought why not give it a go, i mean, strawberry and banana already sound delicious.. lets bake it into a banana bread. This vegan strawberry banana bread is scrumptious!!! It’s super fruity, moist, perfectly sweet, topped with a simple icing made with real strawberry which pairs perfect with the loaf, giving the bread a natural pink topping. If you love classic banana bread, you are going to LOVE this!
Looking for more loaf cake recipes? Check out my: Vegan Earl Grey Lavender Loaf, Vegan Orange Loaf Cake, and Vegan Chocolate Orange Loaf.
Why you’ll love this strawberry banana bread
- Bold strawberry flavour: Freeze dried strawberries and strawberry powder in both cake and icing.
- 100% vegan: This recipe is made without any animal derived ingredients (dairy & egg free).
- Easy to make: Bread is made in one bowl, so is the icing!
- Easy method: Easy to follow, simple instructions making it fool proof.
- Simple ingredients: Doesn’t contain any complicated ingredients.
- Bakery-style: Tastes like you’ve bought it from a high end bakery.. its that good!
- Perfect texture: It’s perfectly moist, yet fluffy, filled with chewy banana.
Ingredients you’ll need (and substitutions)
I have listed all of the ingredients you’ll need in order to make this strawberry banana bread recipe. You can find the full ingredients list with measurements in the recipe card at the bottom of the page.
- Soya milk: Soy milk works best, as its combined with the vinegar to make a buttermilk. Alternatively you can use almond or oat. Also helps to make a smooth icing / glaze.
- Apple cider vinegar: or any other white vinegar.
- Bananas: Ensure they’re ripe, as underripe bananas arent as sweet and wont give the bread much banana flavour!
- Caster sugar: A fine white sugar (don’t use granulated as it will make the bread gritty in texture).
- Dairy-free plain yogurt: You can even use vanilla for more flavour.
- Oil: Sunflower works best, use a neutral flavour oil.
- Plain / all-purpose flour.
- Baking powder.
- Baking soda.
- Strawberry powder: Linked the strawberry powder i use here.
- Freeze dried strawberries: Linked the freeze dried strawberries i use here.
- Icing / powdered sugar: Sieve to remove any lumps.
- Water: Use room temperature water for the glaze.
- Vegan butter (for the signature ‘crack’).
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Strawberry Banana Bread
- Total Time: 1-2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
The BEST Vegan Strawberry Banana Bread – Classic banana bread loaded with strawberry and a strawberry icing. Easy to make, and absolutely delicious! Perfect for Summer!
Ingredients
Ingredients for the banana bread
- 120ml of soya milk
- 1 + 1/2 teaspoons of apple cider vinegar
- 320g of ripe bananas (without skin/peel)
- 120g of caster sugar
- 60g of dairy-free plain yogurt
- 80ml of oil (i use sunflower)
- 280g of plain / all-purpose flour
- 3 teaspoons of baking powder
- ½ teaspoon of baking soda
- 3 heaped tablespoons of strawberry powder
- 2 tablespoons of freeze dried strawberries
- Vegan butter (See step 9)
Ingredients for the icing
- 200g of icing sugar / powdered sugar
- 2 heaped tablespoon of strawberry powder
- 1 tablespoon of freeze dried strawberries
- Dairy-free milk (if needed)
+
- Freeze dried strawberries (for sprinkling)
Instructions
Method (cake)
- Preheat your oven to 170°C fan and line a loaf tin with grease proof paper. Allow the paper to hang either side of the tin, this makes it easier for lifting out the bread when baked.
- In a small mixing bowl, combine the soy milk and apple cider vinegar. Whisk together then set aside for 5-10 minutes. This creates the vegan ‘buttermilk.’
- In a large mixing bowl, mash the ripe bananas until mostly smooth (a few small lumps are fine).
- Add in the vegan ‘buttermilk’, caster sugar, dairy-free yogurt and oil. Mix until smooth.
- Fold in the flour, baking powder, baking soda and strawberry powder until no dry ingredients are visible.
- Fold in the freeze dried strawberries.
- Spoon the batter into the lined tin.
- Use a tooth pick or skewer to swirl the batter around.
- To get the classic loaf ‘crack’ down the middle of the bread, cut some long pieces of vegan butter and place down a line into the batter (refer to video for example).
- Place the banana bread into the oven and bake for for 50 minutes, or until a skewer inserted into the center comes out clean (a few moist crumbs are okay). Check the bread at 40 minutes, to ensure it’s not burning.
- Once baked, allow the banana bread to cool in the tin for about 10–15 minutes, then transfer to a wire rack to cool completely before adding on the glaze.
Method (icing)
- In a mixing bowl, add in the icing sugar and strawberry powder. Add a splash of dairy-free milk to get it to a drizzling consistency (approximately 2 tablespoons).
- Fold in the freeze dried strawberries.
- Pour the glaze over the top of the bread and spread out. While the glaze is still wet, sprinkle on the freeze dried strawberries. Allow the glaze to set. It will firm up at room temperature (it will start to dry within around 30 minutes).
- Once ready, use a sharp knife to cut the banana bread into slices, serve and enjoy!
Notes
Store: Store in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best eaten 2-3 days of making.
- Prep Time: 5 minutes
- Cook Time: 40-50 minutes
- Category: loaf cake
- Method: Baking
- Cuisine: American
