Vegan Banana Strawberry Bread

If you're looking for a dairy-free & eggless banana strawberry bread recipe, then this is it! This aromatic sweet bread cake has the perfect texture and taste. Make this easy-to-bake whole wheat banana bread if you have some ripe bananas or are craving for a vegan dessert. 

My love for Whole Wheat Banana Bread

I first made Banana bread in college and have been a fan ever since. In fact, I still follow my college recipe and make it the way I was taught! I studied Foods and Nutrition in college and we had a cooking class once every week. This is where we learned all the basics of cooking!

Making Banana bread is like therapy!  enjoy the process more than the outcome. Actually, I mainly love the aroma in the house when anything being baked. How I wish I could wake up to the aroma of freshly baked banana bread in the house every single day! Aah! 

Some popular substitutes for egg in baking

Being a vegetarian, I always look for eggless baking recipes or try and convert it to an eggless recipe using substitutes. So if you too want to bake a cake without eggs, then here are some tried and tested egg replacers you can use when baking. 

Replace 1 egg with: 

• ¼ cup of vegetable oil
• 1 teaspoon baking soda, 1 tablespoon vinegar
• ¼ cup applesauce
•  ¼ cup yogurt
• Silken tofu - Whirl ¼ cup silken tofu in a blender, adding water until smooth. Add this instead of an egg. 
• ¼ cup mashed banana
•  Flax egg - Stir together 1 tablespoon ground flaxseed in 3 tablespoons water until thick and gelatinous.

Why make this Vegan Banana Strawberry Bread

• Everyone loves banana bread.
• It also has strawberries.
• It's soft, spongy, moist with just the right amount of sweetness and flavor.
• It's eggless & dairy-free.
• Great way to use up all the ripe bananas you have.
• Baking is a great de-stressor.
• Best way to use pantry staples.
• Needs basic ingredients. 
• It's a great indoor activity to do with kids.
• It's great for gifting and during the holidays.

How to make Banana Strawberry Bread 

I wanted to make it vegan, so didn't want to use any dairy or eggs in the recipe. The recipe to make this deliciously moist bread cake is as follows:

1. In a mixing bowl add peeled bananas and mash them using a fork. You can also use a masher. 
2. Add brown sugar.
3. Then add oil (you can use any vegetable oil)
4. Next add vanilla extract, nutmeg powder, and cinnamon powder.

Using a whisk, mix all the ingredients together till the sugar melts and that there are no lumps.

1. (5) Sift whole wheat flour, salt, baking soda, and baking powder and add it to the bowl.
   • Fold in the mixture carefully without deflating the batter.
2. (6) Then add finely chopped strawberries.
   • You can also add chopped nuts and/or cocoa chips to the batter at this stage.
3. (7) Give it a light mix.
4. (8) Grease a loaf pan or line it with parchment paper and pour this batter into it.
   • Smooth it out with a spatula to make sure the batter is evenly distributed.
   • Lightly tap the pan so that there are no air bubbles.
   • Preheat the oven to 350 degrees F.
   • Bake this bread cake for a good 30-40 minutes or do the toothpick test to check if it's done.
   • Once it's done, take out the whole wheat banana bread from the oven.
   • Let it cool down before inverting it onto a plate. 

Serving suggestions

Using a serrated knife, cut slices and serve. You can dunk a slice of this whole wheat banana bread in warm milk and eat. These tea cakes can be served for breakfast or along with your evening tea/coffee session. You can also treat is as your dessert fix if craving for something sweet. It is also a great after school snack! 

Useful tips to bake this Strawberry bread

• You need ripe bananas to make this banana bread cake. The browner ones are better. 
• Unripe bananas would not give the desired flavor or moisture to the eggless banana bread.
• If the bananas you have are not fully ripe, put the bananas in the oven at 400 degrees F for 10-15 minutes before mashing them.
  • This helps soften and ripen the bananas.
• You can mash the banana smooth or leave them little chunky. It's based on personal preference. 
• Even frozen bananas can be used! Just let them thaw on the counter and turn into a soupy mess. 
• Feel free to use fresh or frozen strawberries. Thaw them if using frozen. 
• Skip adding strawberries if you don't have any at the moment. It will be regular banana bread. 
• You can use bread flour instead of whole wheat flour. But it will be a little more dense and chewy. 
• Brown sugar makes a denser and moister bread. Alternatively, you can also use white sugar. 
• You can use any vegetable oil in this recipe. 
• Add a tablespoon of apple cider vinegar to give the bread a good lift.
• Don’t over mix. Stop mixing when everything comes together. By not over mixing, you’ll get a light cake structure.
• If adding nuts, toast them before adding for extra flavor. Skip if you have a nut allergy.
• You can also add toasted sunflower seeds or pumpkin seeds.
• Add choco chips along with strawberries if you like a chocolate flavor banana bread. 
• Every oven is different so the baking time will differ. Keep checking the bread at regular intervals and prevent it from burning. 
• Keep the Banana Strawberry Bread covered or wrap it in plastic wrap to keep it from drying out.
• You can leave it on your countertop the day you bake it. But, after a day, keep the bread in the fridge, and warm it gently in a toaster oven or microwave as and when needed.
• Drizzle your favorite glaze on top to make it fancier.
• Alternatively, top it with cream cheese frosting of your choice. 
• You can store the eggless banana bread in the fridge for 3-4 days.
• It freezes well too. Make individual slices of this whole wheat banana bread and freeze them for 3 months. 

For the love of baking

Baking is so much fun right? Here are some baking dishes other than Eggless Banana Bread, that you can try and relish.

• Whole Wheat Ghee Cookies
• Eggless Red Velvet Cupcakes with Beets
• Whole Wheat Chickoo Fig Bread Cake
• Whole Wheat Zucchini Pecan Bread

Vegan Banana Strawberry Bread

If you're looking for a dairy-free & eggless banana strawberry bread recipe, then this is it! This aromatic sweet bread cake has the perfect texture and taste. Make this easy-to-bake banana bread if you have some ripe bananas or are craving for a vegan dessert. 

5 from 5 votes

Print Pin Rate

Course: bake, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 12 slices

Calories: 224.09kcal

Author: Priya Lakshminarayan

Equipment

Mixing Bowl

Oven

Ingredients 

1x2x3x

• ▢ 2 fully ripe bananas
• ▢ 1 cup gluten-free all-purpose flour
• ▢ ½ cup Ivory teff flour
• ▢ 15-20 strawberries
• ▢ ½ cup brown sugar
• ▢ ½ cup coconut oil
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon nutmeg
• ▢ ½ teaspoon cinnamon powder
• ▢ ¼ teaspoon salt
• ▢ 2 teaspoon Baking powder
• ▢ 1 teaspoon Baking soda
• ▢ 1 teaspoon Apple cider vinegar
• ▢ 1 cup chopped walnuts
• ▢ 1 tablespoon lemon juice

Instructions

• In a mixing bowl add peeled bananas and mash them using a fork. You can also use a masher.
• Add brown sugar.
• Then add oil.
• Next add vanilla extract, nutmeg powder, salt, apple cider vinegar, and cinnamon powder.
• Using a whisk, mix all the ingredients together till the sugar melts and that there are no lumps.
• Sift whole wheat flour, salt, baking soda, and baking powder and add it to the bowl.
• Fold in the mixture carefully without deflating the batter.
• Then add finely chopped strawberries.
• You can also add chopped nuts and/or cocoa chips to the batter at this stage.
• Give it a light mix.
• Grease a loaf pan or line it with parchment paper and pour this batter into it.
• Smooth it out with a spatula to make sure the batter is evenly distributed.
• Lightly tap the pan so that there are no air bubbles.
• Preheat the oven to 350 degrees F.
• Bake this bread cake for a good 30-40 minutes or do the toothpick test to check if it's done.
• Once it's done, take it out of the oven.
• Let it cool down before inverting it onto a plate.
• Using a serrated knife, cut slices and serve.

Notes

• You need ripe bananas to make this banana bread cake. The browner ones are better.
• Unripe bananas would not give the desired flavor or moisture to the eggless banana bread.
• If the bananas you have are not fully ripe, put the bananas in the oven at 400 degrees F for 10-15 minutes before mashing them.
• This helps soften and ripen the bananas.
• You can mash the banana smooth or leave them little chunky. It's based on personal preference.
• Even frozen bananas can be used! Just let them thaw on the counter and turn into a soupy mess.
• Feel free to use fresh or frozen strawberries. Thaw them if using frozen.
• Skip adding strawberries if you don't have any at the moment. It will be regular banana bread.
• You can use bread flour instead of whole wheat flour. But it will be a little more dense and chewy.
• Brown sugar makes a denser and moister bread. Alternatively, you can also use white sugar.
• You can use any vegetable oil in this recipe.
• Add a tablespoon of apple cider vinegar to give the bread a good lift.
• Don’t over mix. Stop mixing when everything comes together. By not over mixing, you’ll get a light cake structure.
• If adding nuts, toast them before adding for extra flavor. Skip if you have a nut allergy.
• You can also add toasted sunflower seeds or pumpkin seeds.
• Add choco chips along with strawberries if you like a chocolate flavor banana bread.
• Every oven is different so the baking time will differ. Keep checking the bread at regular intervals and prevent it from burning.
• Keep the Banana Strawberry Bread covered or wrap it in plastic wrap to keep it from drying out.
• You can leave it on your countertop the day you bake it. But, after a day, keep the bread in the fridge, and warm it gently in a toaster oven or microwave as and when needed.
• Drizzle your favorite glaze on top to make it fancier.
• Alternatively, top it with cream cheese frosting of your choice.
• You can store the bread in the fridge for 3-4 days.
• It freezes well too. Make individual slices and freeze them for 3 months. 

Nutrition

Calories: 224.09kcal | Carbohydrates: 33.15g | Protein: 3.08g | Fat: 9.91g | Saturated Fat: 1.5g | Sodium: 244.25mg | Potassium: 248.32mg | Fiber: 3.29g | Sugar: 14.59g | Vitamin A: 25.17IU | Vitamin C: 12.24mg | Calcium: 65.31mg | Iron: 0.96mg

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