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 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.
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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Categories
- Categories: Gluten-Free, Vegan
- Courses: Dessert, Snack
- Cuisine: American
Nutrition
(Per portion)- Energy: 198 kcal / 828 kJ
- Fat: 12 g
- Protein: 2 g
- Carbs: 21 g
Cooking Time
- Preparation: 10 min
- Cooking: 1 h 10 min
- Ready in: 1 h 20 min
- For:
- 10 Slices
Ingredients
- 3/4 cup almond milk
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 2 tablespoons ground flaxseeds
- 2 cups gluten-free flour
- 3/4 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 very ripe bananas, mashed
- 1 1/2 cups strawberries, hulled and chopped
Instructions
- 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.
Notes
This recipe is the bees knees! HOw scrumptious does this bread look! I am bookmarking and making this-guaranteed!
Kari, it is definitely the readers’ favorite. I hope you enjoy it.
Hello, I am interested in making this recipe. But I eat a low-fat vegan diet and wanted to omit the coconut oil. Do you think it would be ok to do that or can you suggest another substitute for the coconut oil?
Thank you :)
You could substitute the oil with applesauce, make sure to bake the bread until a fork inserted in the center comes out clean.
Thank you for your response. I did my first batch with the applesauce and it came out super gooey. My second batch, I followed your recipe with the coconut oil and it came out much better. So I will just stick to the original recipe!
Thanks for the recipe. It is so so good. Question: why does it de puff a little bit. Mine kinda sunk a bit after I took it out of the oven. Any advice is appreciated as I’m now learning to bake gf and vegan.
Aranza, it could be the oven temperature that is off, it could be the baking powder is old. If you open the oven too early your bread could sink. I have seen so many readers photos looking perfect so I really don’t know.
Hi Michelle – is the quantity of 3/4 cup almond milk correct? My mixture couldn’t even mix with that quantity and I had to add more. Did I do something wrong? Thanks.
Yes it is the correct quantity. Did you use gluten-free flour? If so the brand might be different from the one I used. Add more is fine, just make sure it is not too much because the mix was stiffer than traditional mixes. You might need to bake longer. Honestly don’t know what went wrong since you are the first person to write having an issue. This recipe not only has a lot of 5-star feedback on here but also had lots of gorgeous photos and feedback on Pinterest.
Hello I just made this bread and its in the oven as I type. I too had to add about 1/4-1/2 cup more milk to get the ingredients to mix into a thick batter. I used gluten free flour and measured everything correctly, maybe it differs with the brands? But that doesn’t make much sense, anyway I hope it turns out well!!
Ella, yes the flours differ from brands when you bake gluten-free because every blend is different. Bake until the fork inserted comes out clean, that might mean you have to bake a little longer. This is one of the most popular recipes. You can see me making it on Instagram and it comes out perfect and tastes exceptionally good every single time I make it, and if you read the comments here they will back up my statement.
What size loaf pan did you use for this? Thank you.
A 9×5 loaf pan is great.
This might be the best vegan baked good I’ve ever had. I mean, this could win a cooking show.
Unbelievably moist but definitely cooked through. I doubt this would be any better non vegan or with added gluten.
It’s not a “place it in your mouth and your eyes roll back in your head.” It’s not cake. It’s bread. Not too sweet. Crispy crust. In no way dry. As breads go… it’s absolute perfection.
Wow Cleo, thank you very much for your awesome feedback. I really appreciate it, I’m very happy you enjoyed it. You make my day!
Delicious, thank you! Subbed a mix of all purpose and whole wheat flour without issue. Baked a little over 60 minutes. Yumm
Do you think I could sub almond flour?
Sharon, I only made it with almond flour so if you do please let us know if it works for you.
Sorry I meant only use almond flour in place of GF flour as well
Sorry I meant only use almond flour in place of GF flour as well
No the texture will be definitely off.
Fantastic recipe! I made it last week for the first time and everybody loved it, it was gone within minutes. I am gonna make it again right now :)
Laura, that’s great to know, I’m so happy everyone enjoyed it. Thank you very much for sharing your feed
This looks delicious! Im from europe and not used to the cups, is it possible to indicatie the grams with the ingrediënt?
Hello Desiree, thank you, that’s something I will definitely discuss with my web developer since it would take a very long time to convert over 440 recipes manually. In the meantime, this is a handy online tool that you can use to do it http://onlineconversion.com/
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.
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.
Can you use frozen strawberries?
I made with fresh strawberries, I recommend that you thaw the strawberries first when using frozen, let us know how it turns out.
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!
Thank you, I’m so sorry to read that your oven is broken, hopefully, it can be fixed shortly.
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!
Thank you Jacqueline, hope you enjoy it.
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!
Katherine, I’m so happy you and your family enjoyed it. You are welcome and thank you for sharing your feedback!
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…
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!
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!
I used dried orange cranberries (TJs) and pecans and it was yummy.
Anne, I’m happy it turned out yummy with your adjustments. Thank you very much for sharing.
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.
Barbara, sounds like spring is in full season in California, love this time of the year! I hope your recipe turns out great.
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.
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.
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
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.
The moment I added my coconut oil to the almond milk it solidified into a million crystals …what did I do wrong?
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.
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.
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.
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
Melissa, I am so happy you enjoyed it. Thank you for your feedback.
I really want to try this, do you think coconut flour will work? ?
Melissa, I didn’t try it with coconut flour but I would love to know if it works for you.
Hi Michelle! Im super excited for this recipe (I too have a leftover pint of strawberries in the fridge and need to use them up) could I use Bobs red mill gluten free whole wheat flour? Or does it have to be gf regular flour?
Hi Margaret, you meant Bob’s Red Mill Gluten-Free all-purpose flour, I used gluten-free flour so it should work. I didn’t check it out with whole wheat flour. Please let me know which flour you try and if it works.
What kind of gluten-free flour did you use?
Do you think this would this freeze ok?
Jo-Ann, It should freeze well.
I made with brown rice flour because that is all I had in the pantry and it was wonderful. Thanks so much !
That’s wonderful Judy, I’m so happy it worked out. Thank you for your feedback.
How would I adjust your lovely recipe using NON-gluten-free flour? Thank you.
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.
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.
Annette, wow that is a totally new recipe but it doesn’t sound promising to me!
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 ??
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!
Thank you Tammy, it is a 9x5x2 baking pan.
Sounds delicious
Thank you Peggy.
Hey thanks I surely want to make this. Can I use frozen strawberries instead of fresh
Rozina, I haven’t tried it with frozen but it should work. I would just thaw the strawberries before I add them.
I made it today with frozen raspberries and added them still frozen and they worked out perfectly.
Will coconut sugar work as a substitute for cane sugar or will it taste different? Thank you in advance!
It will definitely work, the color will be darker. You might need to add extra depending on the sweetness of your strawberries.
Can this recipe be made without the flax seeds?
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.
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!
Awesome Lily glad to know how you tweaked the recipe and it was a success. Thank you for your feedback.
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. :)
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.
Good
Thank you Collins.