Method (cake)

1. 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. 
2. 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.’
3. In a large mixing bowl, mash the ripe bananas until mostly smooth (a few small lumps are fine).
4. Add in the vegan ‘buttermilk’, caster sugar, dairy-free yogurt and oil. Mix until smooth.
5. Fold in the flour, baking powder, baking soda and strawberry powder until no dry ingredients are visible. 
6. Fold in the freeze dried strawberries. 
7. Spoon the batter into the lined tin.
8. Use a tooth pick or skewer to swirl the batter around.
9. 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).
10. 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. 
11. 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)

1. 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).
2. Fold in the freeze dried strawberries.
3. 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).
4. Once ready, use a sharp knife to cut the banana bread into slices, serve and enjoy!