Delicious Gluten-Free Vegan Strawberry Banana Bread: Your Ultimate Guide to a Moist & Flavorful Treat
This strawberry banana bread is an absolute triumph, brimming with sweet, juicy strawberries in every delectable bite! Whether you’re seeking a delightful breakfast, a satisfying snack, or a scrumptious dessert, this homemade strawberry bread recipe delivers. What makes it truly special is its accessibility: it’s completely gluten-free, vegan, and remarkably easy to prepare, ensuring everyone can indulge in its wholesome goodness.
The inspiration for this delightful strawberry banana bread came during a particularly abundant summer season. With an overflow of fresh, ripe strawberries, I found myself exploring countless ways to enjoy them beyond the usual. After incorporating them into endless variations of overnight oats, vibrant fruit bowls, and alongside a dollop of creamy coconut whipped cream, a brilliant idea sparked: why not infuse my beloved gluten-free vegan banana bread recipe with the bright, fresh essence of strawberries? The thought of combining the comforting sweetness of bananas with the vibrant tang of strawberries was irresistible.
And what a fantastic decision it turned out to be! The addition of strawberries not only elevates the flavor profile with their unique sweetness and subtle tartness but also introduces an incredible moistness and beautiful texture to the loaf. It transforms the classic banana bread into the quintessential quick bread for warmer months, offering a taste of summer in every slice. This recipe truly redefines what a summer quick bread can be, making it a firm favorite for its irresistible taste and effortless preparation.
Why You’ll Adore This Strawberry Banana Bread Recipe
There are countless reasons to fall in love with this strawberry banana bread, but here are the key highlights that make it a standout recipe in any kitchen:
- Effortlessly Easy: True to the nature of quick breads, this recipe is incredibly fast and straightforward. You simply mix the wet and dry ingredients, gently fold in the strawberries, and bake. It’s perfect for busy mornings or when you need a delicious treat without a lot of fuss. If you enjoy simple baking, you’ll also love my vegan chocolate chip pumpkin bread, easy vegan chocolate banana bread, and easy vegan zucchini bread, which are equally simple and satisfying.
- Remarkably Versatile: This isn’t just a breakfast bread; it’s an all-day delight! Enjoy a thick slice for breakfast with your favorite coffee or an iced matcha latte. For an elegant dessert, simply warm a slice and top it with a scoop of creamy vanilla ice cream or a dollop of coconut whipped cream. It’s equally at home as a midday snack or a light evening treat.
- Absolutely Delicious: This bread masterfully combines the classic, comforting moistness and rich banana flavor of traditional banana bread with the bright, sweet, and slightly tart notes of fresh strawberries. The result is an incredibly moist, tender crumb speckled with juicy berries that burst with flavor in every bite. It’s not just delicious; it’s absolutely divine!
- Dietary-Friendly & Inclusive: One of the greatest advantages of this recipe is that it’s designed to be enjoyed by many. Being both vegan and gluten-free, it caters to various dietary needs without compromising on taste or texture. This means you can share this delightful treat with friends and family who follow plant-based diets or have gluten sensitivities, making it a crowd-pleaser for any gathering.
- A Wholesome Treat: Packed with natural fruit and made with wholesome ingredients like coconut sugar and coconut oil, this strawberry banana bread offers a healthier alternative to many store-bought baked goods. It’s a guilt-free indulgence that satisfies your sweet cravings while providing beneficial nutrients from the fruits.
Essential Ingredients for Perfect Strawberry Banana Bread
Creating this magnificent strawberry banana bread starts with understanding each ingredient’s role. Using high-quality, fresh ingredients will significantly impact the final taste and texture of your loaf.
For exact quantities and detailed instructions, please refer to the recipe card below.
- Gluten-Free Baking Flour Mix: I consistently achieve excellent results using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in my recipes. This blend is formulated to replace traditional wheat flour cup-for-cup, making gluten-free baking straightforward. If you don’t have gluten sensitivities, you can easily substitute this with an equal amount of regular all-purpose flour. The key is to use a good quality flour that provides structure without being too dense.
- Baking Powder & Baking Soda: These are your leavening agents, working in tandem to give the bread its light, airy, and tender crumb. Baking powder provides an initial lift, while baking soda reacts with the acidic components in the batter (like yogurt and bananas) to create extra fluffiness. Ensure they are fresh for optimal rising.
- Sea Salt: A pinch of sea salt is crucial for balancing the sweetness and enhancing all the other flavors in the bread. It truly makes the fruit and vanilla notes pop.
- Flax Eggs or Egg Replacer: As this is a vegan recipe, flax eggs or a commercial egg replacer like Bob’s Red Mill Egg Replacer are essential. Flax eggs are made by combining ground flaxseed with water, creating a gelatinous mixture that binds the ingredients and adds moisture, mimicking the function of traditional eggs.
- Coconut Sugar: This natural sweetener is my preferred choice for its caramel-like flavor and lower glycemic index compared to refined sugars. It contributes a lovely depth of flavor without being overly sweet. You can substitute with brown sugar, cane sugar, or organic white sugar if preferred, adjusting to your taste.
- Coconut Oil: A fantastic plant-based alternative to butter, coconut oil adds incredible moisture and tenderness to quick breads. When melted and used in the batter, it helps create a wonderfully moist and tender crumb that is characteristic of a perfect banana bread. Make sure it’s melted but not hot when adding to the wet ingredients. You can also use a neutral-flavored olive oil for similar results.
- Vanilla Bean or Vanilla Extract: Vanilla is a flavor enhancer that brings warmth and depth to the sweet profile of the bread. Using a scraped vanilla bean will provide an intense, aromatic flavor, while good quality vanilla extract (pure, not imitation) will also yield excellent results.
- Vegan Coconut or Plain Yogurt: This ingredient is a secret weapon for super moist bread. Vegan yogurt adds extra moisture, tenderness, and a slight tang that complements the fruit flavors beautifully. Coconut yogurt is excellent for a hint of tropical flavor, but any plain, unsweetened vegan yogurt (almond, soy, or cashew) will work. You can even learn how to make your own homemade vegan yogurt for this recipe.
- Mashed Bananas: The heart of any banana bread! For the best flavor and sweetness, use very ripe bananas. Look for bananas with abundant brown spots or even entirely black skins; these are naturally sweeter and mash easily, contributing to the bread’s moistness and rich banana flavor. Avoid using unripe or green bananas, as they will result in a less flavorful and drier bread.
- Chopped Strawberries: Fresh strawberries are truly best here, offering vibrant color and juicy bursts of flavor. Choose ripe, fragrant berries for maximum sweetness. While fresh is ideal, you can use frozen strawberries; just be sure to thaw them thoroughly and drain off any excess liquid before folding them into the batter to prevent a watery bread.
Selecting the Perfect Strawberries for Your Bread
When it comes to buying strawberries, ripeness is paramount for achieving the best flavor in your bread. Look for berries that are:
- Vibrantly Red: A truly ripe strawberry will be red all the way through, with no green or white patches, especially around the stem. This indicates full sweetness and flavor.
- Plump and Firm: They should feel firm to the touch but not hard. Avoid berries that are squishy or bruised.
- Fragrant: The most reliable indicator of ripeness is their aroma. Ripe strawberries will emit a sweet, pleasant fragrance. If they don’t smell like much, they likely won’t taste like much.
While fresh is highly recommended for its superior taste and texture, you can certainly use frozen strawberries in this recipe if fresh ones are out of season or unavailable. If using frozen, remember to thaw them completely first. Once thawed, gently blot them with a paper towel to remove any excess moisture. This crucial step prevents the added water from making your bread soggy and ensures the consistency of the batter remains optimal.
Mastering the Art of Strawberry Banana Bread: A Step-by-Step Guide
Making this delicious strawberry banana bread is a straightforward and rewarding process. Follow these simple steps for a perfect loaf every time:
- Preparation is Key: Begin by preheating your oven to 350ºF (180ºC). Then, prepare a 9 x 5 inch loaf pan by thoroughly greasing it and lightly flouring it (using your gluten-free flour mix). This prevents sticking and ensures your bread releases beautifully. Set the prepared pan aside.
- Combine Dry Ingredients: In a medium-sized bowl, sift together the gluten-free flour mix, baking powder, baking soda, and sea salt. Sifting helps to aerate the flour and ensures all leavening agents are evenly distributed, leading to a consistent rise. Whisk these dry ingredients well to combine them thoroughly.
- Mix Wet Ingredients: In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the prepared flax eggs (or egg replacer), coconut sugar, and melted coconut oil. Beat on medium-low speed for approximately 2 minutes until the mixture is light and well combined. Next, add the vanilla (scraped vanilla bean or extract), vegan yogurt, and mashed bananas. Continue mixing for another 2 minutes, making sure to scrape down the sides and bottom of the bowl periodically to ensure all ingredients are fully incorporated and the batter is smooth.
- Gently Combine Wet and Dry: Add half of the dry ingredient mixture to the stand mixer bowl with the wet ingredients. Mix on low speed for just about 30 seconds, or until mostly combined. Then, add the remaining dry ingredients and mix for another 30 seconds. It’s crucial not to overmix the batter at this stage; overmixing can develop gluten (even in gluten-free flours) and result in a tough, dense bread. Mix only until the streaks of flour disappear.
- Fold in the Strawberries: Remove the bowl from the mixer. With a spatula, gently fold in 1 cup of the chopped strawberries into the batter until they are just evenly distributed. Be careful not to overmix, as this can crush the delicate berries and make the batter watery. The batter should be quite thick.
- Bake to Perfection: Pour the thick batter into your prepared loaf pan, using your spatula to smooth the top. If desired, sprinkle the remaining ½ cup of chopped strawberries, a handful of oats, or chopped pecans evenly over the top, pressing them slightly into the dough to adhere. Bake on the top rack of your preheated oven for 60 to 70 minutes. The bread is done when a wooden toothpick inserted into the center comes out with just a few moist crumbs attached, but no wet batter.
- Cooling Process: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. This resting period helps the bread firm up and prevents it from crumbling. After 10 minutes, carefully invert the pan onto a wire rack to fully release the loaf. Let the bread cool completely on the wire rack before slicing. Slicing warm bread can cause it to fall apart and compromise its texture. Patience here will be greatly rewarded!
Tips for Achieving the Perfect Strawberry Banana Bread
To ensure your strawberry banana bread turns out perfectly moist, flavorful, and beautifully textured every single time, keep these key tips in mind:
- Avoid Overmixing the Batter: This is perhaps the most critical tip for any quick bread. Once you add the dry ingredients to the wet, mix only until the flour streaks have just disappeared. Overmixing develops gluten (even in gluten-free flours, to some extent) and can result in a tough, chewy, and dense final product instead of a tender, moist crumb. A light hand is key!
- Embrace Ripe Bananas and Strawberries: The success of this bread heavily relies on the ripeness of your fruit. Ripe bananas (with black spots or entirely black peels) are significantly sweeter and contribute more intense banana flavor and moisture. Similarly, ripe, fragrant strawberries offer superior sweetness and a brighter, more pronounced berry taste. Unripe fruit will result in a bland, less flavorful bread.
- Allow for Complete Cooling Before Slicing: We know it’s tempting to dive into a warm loaf straight from the oven, but patience is a virtue here! While delicious warm, the bread continues to set and firm up as it cools. Slicing it too soon can cause it to crumble and lose its structure. For clean slices and the best texture, let it cool completely on a wire rack—ideally for at least an hour, or even longer.
- Properly Prepare Your Loaf Pan: Don’t underestimate the importance of a well-greased and floured pan. This ensures that your beautiful loaf doesn’t stick and releases easily. Use a light-colored metal pan for even baking; dark pans can cause the crust to brown too quickly.
- Measure Ingredients Accurately: Especially in gluten-free baking, precision is important. Using a kitchen scale to measure flour and sugar by weight (grams) can lead to more consistent results than measuring by volume (cups), as density can vary.
- Ensure Room Temperature Ingredients: For the wet ingredients (like vegan yogurt and flax eggs), bringing them to room temperature before mixing helps them combine more smoothly and evenly with the other ingredients, creating a more uniform batter.
- Don’t Be Afraid to Test for Doneness: Oven temperatures can vary. Always rely on the toothpick test (inserted into the center of the loaf) to confirm doneness, rather than strictly adhering to the recipe’s bake time. A few moist crumbs are good, but wet batter means it needs more time.
Exciting Variations to Customize Your Loaf
While this strawberry banana bread is perfect as is, it’s also incredibly adaptable. Feel free to experiment with these variations to suit your taste or what you have on hand:
- Switch Up the Berries: Instead of just strawberries, try using raspberries for a tarter flavor, blueberries for a classic combination, or even a mix of half strawberries and half raspberries or other mixed berries for a medley of flavors. Ensure any frozen berries are thawed and drained.
- Add a Crunchy Topping: For a delightful textural contrast, sprinkle the top of the batter with coarse Demerara sugar before baking. It creates a beautiful, sparkling, crunchy crust. Alternatively, a simple streusel topping made from flour, sugar, and vegan butter would also be divine.
- Drizzle with a Sweet Glaze: Elevate your bread with a simple yet elegant glaze. You can use the glaze from my Classic Vegan Donuts recipe, or make a quick one with powdered sugar whisked with a splash of plant-based milk and a hint of vanilla or lemon juice.
- Indulge with Chocolate Chips: Who can resist chocolate? Before baking, fold in a handful of mini or regular chocolate chips (vegan, of course!) into the batter, or sprinkle them generously over the top of the bread. Dark chocolate pairs wonderfully with strawberries and bananas.
- Introduce Nuts for Extra Crunch: For added texture and a nutty flavor, fold in half a cup of chopped walnuts, pecans, or even sliced almonds into the batter before baking. These also make a great topping.
- Spice it Up: A touch of ground cinnamon or a pinch of nutmeg can add warmth and complexity to the flavor profile, complementing the fruit beautifully.
- Zesty Citrus Notes: For a brighter, fresher taste, add the zest of one lemon or orange to the wet ingredients. Citrus zest enhances the fruit flavors without making the bread taste distinctly lemony or orangey.
- Bake in Different Forms: This batter is versatile! Pour it into muffin tins for individual strawberry banana muffins (reduce baking time to 20-25 minutes) or into mini loaf pans for charming small loaves (reduce baking time to 30-40 minutes).
How to Properly Store Your Strawberry Banana Bread
To maintain its optimal freshness and deliciousness, it’s best to enjoy this strawberry banana bread on the day it’s baked. However, if you have leftovers, it can be stored at room temperature for 2 to 3 days. Ensure it’s kept in an airtight container to prevent it from drying out and to maintain its moist texture. You can also wrap individual slices in plastic wrap for quick access.
Can This Strawberry Banana Bread Be Frozen?
Absolutely! This strawberry banana bread freezes exceptionally well, making it perfect for meal prep or enjoying a slice whenever a craving strikes. To freeze, allow the bread to cool completely. Then, wrap the entire loaf tightly in plastic wrap, followed by a layer of aluminum foil. For individual slices, wrap each slice separately in plastic wrap before placing them in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy it, simply thaw the bread overnight in the refrigerator. For a quick thaw, you can also place a slice in the microwave for 30-60 seconds. Once thawed, let it come to room temperature before slicing and serving for the best texture. You can even gently warm individual slices in a toaster oven for a “freshly baked” experience.
More Delightful Gluten-Free Vegan Recipes to Explore
If you loved this strawberry banana bread and are looking for more delicious gluten-free and vegan treats, be sure to check out these other fantastic recipes:
- Vegan Chocolate Chip Cookies (Gluten Free): Classic comfort, made accessible for all.
- Gluten Free Brownies (Vegan): Rich, fudgy, and utterly irresistible.
- Gluten-Free Sandwich Bread: The perfect loaf for everyday sandwiches.
- Vegan Gluten Free Chocolate Cake Recipe: A decadent dessert for any celebration.
- Low Carb Vegan Waffles (Gluten Free): A healthy and satisfying breakfast option.
We hope you thoroughly enjoy creating and savoring this incredible vegan strawberry banana bread recipe! Your culinary journey with wholesome, delicious food truly makes our day. If you bake this recipe, please share your beautiful creations by snapping a photo and tagging #jessicainthekitchen on Instagram! We would also be absolutely thrilled if you could take a moment to leave a comment below and give the recipe a rating. Your feedback is invaluable and helps our community grow. Thank you so much for your support and happy baking!
Strawberry Banana Bread
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Ingredients
Strawberry Banana Bread
- 10 ounces Gluten Free Baking Flour Mix, (I use Bob’s Red Mill) or regular all purpose flour (284g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs, or egg replacer, I used Bob’s Red Mill Egg Replacer
- 1 cup coconut sugar, (200g) or brown, cane or organic white sugar
- ½ cup olive oil, (100g) or coconut oil
- 1/2 vanilla bean, or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut yogurt, or plain yogurt
- 3/4 cup mashed bananas, very ripe bananas – black skin if possible
- 1 ½ cups chopped strawberries, the ½ reserved for the top
Instructions
Strawberry Banana Bread
- Preheat the oven to 350℉/180℃. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
- In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in 1 cup of the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
- Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
To freeze: Strawberry banana bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the bread overnight in the fridge, then let it come to room temperature before slicing and serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.