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.
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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 a 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?
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.
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.
Check out my other Gluten-Free, Vegan 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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- 198 kcal / 828 kJ
- 12 g
- 2 g
- 21 g
- 10 min
- 1 h 10 min
- Ready in:
- 1 h 20 min
Preheat oven 375 degrees F. Line a baking pan with parchment paper, spray or brush with oil and set aside.
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.
Scoop batter into prepared pan and bake for 70 minutes or until toothpick inserted into the center comes out clean.