Strawberry Banana Bread (Vegan, Gluten-Free)

Strawberry Banana Bread (Vegan, Gluten-Free)

This spring why not prepare this delicious Strawberry Banana Bread (Vegan, Gluten-Free) bursting with fresh juicy ripe strawberries. Perfect for breakfast, brunch or tea.

Strawberry Banana Bread (Vegan, Gluten-Free)

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

So I had a pint of strawberries in my refrigerator for almost a week now and I'm here thinking, I need to do something with these strawberries, either add them to my smoothie or prepare bread or freeze them.

I just couldn't start this new week without doing something with this pint of strawberries so I decided to pair them with 4 very ripe bananas that I had sitting on the counter.

Would you believe that the minute I went into the kitchen and started gathering my ingredients, my husband walked in and took up the bananas to throw in the compost, saying that he has to throw them out before fruit flies start eating them?

Anyway, I end up making 1 regular gluten, free vegan banana bread, and this Strawberry Bread Recipe. It kind of reminded me of my Berry Banana Bread and my Upside Down Banana Cake Recipe.

This non-dairy strawberry bread recipe turned out so delicious, I just had to share it with you all. Daevyd had 2 slices and I got his seal of approval. Check out my amazing Vegan, Gluten-Free Banana Bread.

Strawberry Banana Bread (Vegan, Gluten-Free) ingredients in a bowl

How To Make Strawberry Banana Bread (Vegan, Gluten-Free)

It is very important to use very ripe bananas when making your banana bread, they should be speckled and very sweet.

My strawberries were still looking fresh, had no mold and they were exceptionally sweet. So I would recommend you use fresh, mold-free and sweet strawberries.

I used Pillsbury Gluten-Free All-Purpose Flour but you can try your favorite gluten-free flour blend. I also love to use ground flaxseeds as an egg replacer but for lighter color baked goods I love to use the golden kind.

First I mash the bananas and trim hull and chop strawberries and set them aside. Next, I mix all the liquid ingredients plus the flaxseeds in a bowl, then I add the dry ingredients and mix well.

Then I stir in the mash bananas and chopped strawberries. Scoop into a prepared baking pan and bake for 70 minutes, it depends on your oven or size of your baking pan how long it will take, so start checking around 60 minutes.

Strawberry Banana Bread

Check out my other Gluten-Free, Vegan Bread:

  1. Vegan Lemon Pound Cake
  2. Blueberry Pineapple Bread
  3. Blueberry Lemon Bread
  4. Vegan Persimmon Bread

Strawberry Banana Bread (Vegan, Gluten-Free) is done when you tap the top and it doesn't sink in, I also insert a toothpick to make sure it comes out clean.

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Strawberry Banana Bread

Categories

Courses: ,
Cuisine:

Nutrition

Energy:
198 kcal / 828 kJ
Fat:
12 g
Protein:
2 g
Carbs:
21 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
1 h 10 min
Ready in:
1 h 20 min
For:
10 Slices

Ingredients

Instructions

  1. Preheat oven 375 degrees F. Line a baking pan with parchment paper, spray or brush with oil and set aside.
  2. In a large bowl. add almond milk, coconut oil, vanilla and flaxseed and stir. Add gluten-free flour, sugar, baking powder and salt. Mix well until batter is smooth. Stir in mashed bananas and strawberries.
  3. Scoop batter into prepared pan and bake for 70 minutes or until toothpick inserted into the center comes out clean.

Notes

Strawberry Banana Bread

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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54 Comments
  1. Kalah
    June 3, 2019

    I have recently taken gluten and dairy out of my diet due to OA and fibromyalgia attacks. It has done wonders for me. I am learning how to cook and bake in a whole new way. Our neighbor brought over some of her, harvested from her garden, strawberries as she does each year and I made your vegan/gluten free banana strawberry bread last night. My husband and I are out on the deck this morning trying it out. Wow! It’s delicious. I made two loads and one will be going over to our neighbors as a thank you. I look forward to making more of your recipes. Thank you.

    • Michelle Blackwood
      June 3, 2019

      Kalah, I’m so happy that you have experienced improvement since removing gluten and dairy out of your diet. I’m happy you and your hubby enjoyed my recipe and hope your kind neighbor will too. Thank you for your feedback.

  2. EA The Spicy RD
    June 2, 2019

    Beautiful loaf of bread! I have all the ingredients, minus the bananas, and my oven in broken :-(, but hopefully I can make this soon-it looks delicious!

    • Michelle Blackwood
      June 2, 2019

      Thank you, I’m so sorry to read that your oven is broken, hopefully, it can be fixed shortly.

  3. Jacqueline Debono
    June 2, 2019

    Love the idea of using fresh strawberries in banana bread. I have strawberries growing in the garden so will be using homegrown ones! Pinning for later!

  4. Katherine
    May 25, 2019

    I absolutely loved the flavour and texture of this banana bread. My entire family gobbled it up within the hour. I should have listened to myself and made two batches at once. Thank you Michelle for yet another fantastic recipe. I can’t sing your praises enough!

    • Michelle Blackwood
      May 25, 2019

      Katherine, I’m so happy you and your family enjoyed it. You are welcome and thank you for sharing your feedback!

  5. Jill Fenn
    April 28, 2019

    Well, I am attempting this as I write. I think my error was using a GF flour mix which has xanthan gum, egg replacer, etc., in it. So, when I mixed everything together, I could tell the consistency wasn’t right. I added an egg (nullifying the vegan aspect) and that seemed to help, but I knew I needed more liquid, so I added a bit more milk. Then it kind of set up again. I added one more egg and got a mixable, spreadable kind of bread batter then added the strawberries. I popped it in the oven and said a small prayer. My husband will eat anything, but I’m hoping this turns out. Stay tuned…

    • Jenna
      May 14, 2019

      Oh my gosh! Talk about delicious! We made a few swaps to use what we had on hand
      -mulberries instead of strawberries as our tree is abundant with fruit at the moment
      -coconut milk, coconut sugar and wholemeal plain flour and used LSA mix instead of just flax.
      Boy, I could eat the whole thing!!
      Thanks so much for your recipe!

      • Michelle Blackwood
        May 15, 2019

        Jenna, I’m very happy you enjoyed it with your adjustments. My mulberry tree is small and I can’t wait for it to be producing fruit. I can just imagine how good it tastes!

  6. Anne Davis
    April 11, 2019

    I used dried orange cranberries (TJs) and pecans and it was yummy.

    • Michelle Blackwood
      April 11, 2019

      Anne, I’m happy it turned out yummy with your adjustments. Thank you very much for sharing.

  7. Barbara
    April 3, 2019

    Love this recipe! I pinned this recipe about a week ago. Today, I had two bananas ready to be made into bread. I bought my first basket of strawberries today. The California strawberries are just coming in. As usual there are a few strawberries on the bottom of the container that are not as ripe. Perfect for this bread! It is baking now.

    • Michelle Blackwood
      April 3, 2019

      Barbara, sounds like spring is in full season in California, love this time of the year! I hope your recipe turns out great.

  8. Melody
    April 3, 2019

    I made this exactly as shown and it came out gummy :( I think where I went wrong is I didn’t pat my strawberries 100% dry. Just sharing this Incase it can help somebody. This recipie is soo good that the gummy/gooey bread is still yummy lol.

    • Char
      April 8, 2019

      Mine came out gooey too! Did you use a glass pan? I had to bake it another 20 mins. It still a little gooey but still very yummy. I replaced the strawberries with blueberries. Very yummy will try again but with a dark pan.

    • Barb
      May 26, 2019

      I did not vary from the recipe and mine came out gooey as well. I love the flavor so I’m going to give it another try, this time using regular flour instead of garbanzo flour

      • Michelle Blackwood
        May 26, 2019

        Barb, I really believe that that garbanzo flour would be at fault since I didn’t use garbanzo flour (you actually varied) I mentioned in the body the kind of gluten-free I used. I appreciate you leaving a five-star review. Thank you for your feedback because it definitely helps to eliminate garbanzo flour.

    • Emily
      June 3, 2019

      The moment I added my coconut oil to the almond milk it solidified into a million crystals …what did I do wrong?

      • Michelle Blackwood
        June 3, 2019

        Emily, your almond milk was cold because coconut oil gets solid at 76 degrees. You can put the mixture in a saucepan and heat just until melted again, allow to cool then continue the process. Next time add cold almond milk to the melted oil while it is still on the stove, or remove the amount of almond milk you need from the refrigerator ahead of time so it will warm up.

  9. Rebecca
    March 31, 2019

    I made it with regular flour and coconut sugar, cuz that’s what I had. It was done well before the 70 minute bake time. Came out a little darker than your image, but was super delicious. I don’t think my husband even knew it was vegan.

    • Michelle Blackwood
      March 31, 2019

      Rebecca that’s wonderful to know. I’m happy it turned out great for you and your hubby enjoyed it. Thank you for leaving your feedback.

  10. Melissa
    October 27, 2018

    I made this cake today after doing a quick google search for gf df banana strawberry muffins!! It tasted so yummy my husband also enjoyed it. I had to add a small amount of water to recipe as mixture was dry before adding banana and strawberries to it. Definitely will be making this again

    • Michelle Blackwood
      October 28, 2018

      Melissa, I am so happy you enjoyed it. Thank you for your feedback.

  11. Melissa
    September 9, 2018

    I really want to try this, do you think coconut flour will work? ?

    • Michelle Blackwood
      September 10, 2018

      Melissa, I didn’t try it with coconut flour but I would love to know if it works for you.

    • Carson Hasselbrink
      March 9, 2019

      What kind of gluten-free flour did you use?

  12. Jo-Ann
    June 18, 2018

    Do you think this would this freeze ok?

    • Michelle Blackwood
      June 18, 2018

      Jo-Ann, It should freeze well.

  13. Judy
    June 13, 2018

    I made with brown rice flour because that is all I had in the pantry and it was wonderful. Thanks so much !

    • Michelle Blackwood
      June 13, 2018

      That’s wonderful Judy, I’m so happy it worked out. Thank you for your feedback.

  14. Nancy
    June 4, 2018

    How would I adjust your lovely recipe using NON-gluten-free flour? Thank you.

    • Michelle Blackwood
      June 4, 2018

      Nancy, I only tried the recipe with gluten-free flour. If you try it non-gluten flour please let us know how it turns out.

      • Annette N
        July 26, 2018

        I’m currently baking one with NON-gluten-free flour. I left out the flax seed and I had no baking powder so I was forced to leave that out. I will update when it’s done.

        • Michelle Blackwood
          July 26, 2018

          Annette, wow that is a totally new recipe but it doesn’t sound promising to me!

      • Louise
        March 15, 2019

        I made this today with regular all purpose flour, no flax seed as didn’t have any but thought the banana would bind it and put frozen raspberries instead of strawberries and it turned out amazingly. It’s delicious. I only made a half batch to test it out but will be making a full batch tomorrow. Thanks so much for your awesome recipe ??

  15. Tammy
    June 2, 2018

    Hi! This looks super delish! Can you please tell me what size loaf pan you used? Basically this is for cooking time only, as the size affects how long it’s cooked for!

    • Michelle Blackwood
      June 2, 2018

      Thank you Tammy, it is a 9x5x2 baking pan.

  16. Peggy
    May 31, 2018

    Sounds delicious

    • Michelle Blackwood
      May 31, 2018

      Thank you Peggy.

  17. Rozina
    May 31, 2018

    Hey thanks I surely want to make this. Can I use frozen strawberries instead of fresh

    • Michelle Blackwood
      May 31, 2018

      Rozina, I haven’t tried it with frozen but it should work. I would just thaw the strawberries before I add them.

    • Louise
      March 15, 2019

      I made it today with frozen raspberries and added them still frozen and they worked out perfectly.

  18. Mara
    May 12, 2018

    Will coconut sugar work as a substitute for cane sugar or will it taste different? Thank you in advance!

    • Michelle Blackwood
      May 13, 2018

      It will definitely work, the color will be darker. You might need to add extra depending on the sweetness of your strawberries.

  19. Chiquila
    May 4, 2018

    Can this recipe be made without the flax seeds?

    • Michelle Blackwood
      May 4, 2018

      Chiquila, I didn’t try the recipe without so I cannot say for certain how it would turn out but if you try please let me know. Looking at the recipe the banana should suffice to add structure and moisture.

  20. Lily Weschke
    April 4, 2018

    I made this following the recipe exactly. I did have to add another 1/4 cup almond milk because the batter was too dry and wasn’t coming together. But besides that, very good. Very moist and rich after baked!

    • Michelle Blackwood
      April 4, 2018

      Awesome Lily glad to know how you tweaked the recipe and it was a success. Thank you for your feedback.

    • Kay
      May 18, 2019

      Your bread looks amazing and tasty! I tried it, but it came out goopy. It appeared to be done when I took it out of the oven and checked it with a toothpick, but it fell apart when I was taking it out of the pan. Any thoughts of what went wrong?
      Also, what kind of gluten-free flour did you use?
      And bananas come in various sizes, so about how many cups of mashed bananas would you say the recipe calls for?
      Thanks for your help! Looking forward to giving this another shot. :)

      • Michelle Blackwood
        May 18, 2019

        Kay, I’m sorry it came out goopy, I used Pillsbury all-purpose gluten-free flour with that recipe. Because oven temperatures differ, I would have left it at least for 15 minutes extra. Also when you remove the pan from the oven, let it cool for about 5-10 minutes before attempting to remove it and allow to cool completely before cutting. 1 cup mashed bananas should be equivalent to mashed 2 bananas. Hope it works next time.

  21. Collins
    March 26, 2018

    Good

    • Michelle Blackwood
      March 26, 2018

      Thank you Collins.