Vegan Gluten-free Banana Strawberry Bread

Vegan (eggless) and gluten-free banana strawberry bread is a deliciously moist cake that has the perfect texture and sweet taste. Bake it today using everyday ingredients!

Course bake, Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 224.09kcal

Author Priya Lakshminarayan

Equipment

Mixing Bowl
Oven

Ingredients

2 fully ripe bananas
½ cup brown sugar
½ cup coconut oil
1 teaspoon vanilla extract
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon Apple cider vinegar
½ teaspoon cinnamon powder
1 cup gluten-free all-purpose flour
½ cup Maskal Teff Ivory flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 cup chopped walnuts

To prepare strawberry syrup

15-20 strawberries
1 tablespoon lemon juice
1-2 tablespoon sugar

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 gluten-free all-purpose flour, Maskal Teff ivory flour, baking soda, and baking powder directly over the bowl.
Fold in the mixture carefully without deflating the batter.
Add half of the chopped walnuts to the batter at this stage. Give it a light mix.

To prepare the strawberry syrup

In a blender jar, add strawberries, lemon juice and sugar.
Blitz to make a smooth puree.

To bake the bread

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. Drizzle strawberry syrup on top.
Keep alternating till the pan is filled upto ¾ capacity or till the batter is exhausted. Lightly tap the pan so that there are no air bubbles.
Top it with the remaining chopped walnuts.
Preheat the oven to 350 degrees F. Bake this bread cake for 50-60 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 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. Instead of puree, you can also add chopped strawberries. Skip adding strawberries if you want. It will be regular banana bread. You can also add cranberries or blueberries instead.

You can use gluten-free bread flour or all-purpose flour. 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. Skip adding nuts if you have allergies. Use sunflower seeds instead.

To give it a chocolate flavor, add ¾ cup of chocolate chips to the batter. Don’t over mix. Stop mixing when everything comes together. By not over mixing, you’ll get a light cake structure. Every oven is different so the baking time will differ. Keep checking the bread at regular intervals and prevent it from burning.

Nutrition