A classic banana loaf with a sweet summer twist. This banana and strawberry bread is easy peasy to make and the result is extra sweet and delicious. Suitable for vegans and very much kid approved here.
Whether you're in the height of summer, with punnets and punnets of strawberries to get through, or it's later in the year and you're clearing your freezer out of summer fruits, this banana and strawberry bread is a delicious way to use up a glut of strawberries.
It can be made with frozen strawberries - no matter how mushy they've gone.
But chopped fresh strawberries are even better.
If you've been strawberry picking, or perhaps you've grown your own, you're sure to love this banana and strawberry bread.
Get the kids involved with baking
This is also a great recipe to get the kids to help you make. My little ones love to help in the kitchen and this banana strawberry bread has lots of easy jobs that are perfect for little fingers:
- chopping the strawberries
- mashing the banana
- mixing the ingredients together
- scraping out into the tin
- and of course - licking the bowl!
Because there's no egg in this recipe you can be sure that it's safe for kids to lick the bowl.
A great way to use up frozen strawberries
The first time I made this strawberry and banana loaf cake it was because our freezer had broken down.
Several summer trips to the strawberry picking farm had resulted in bags and bags of berries in the freezer. But when it broke down, I needed to find a use for them all, fast.
This recipe is really versatile and it can be made with frozen strawberries. If they've gone too mushy to chop up you can always mash them instead. This adds a lovely pink tinge to the loaf and a delicious sweetness from the strawberries without any chunks that picky eaters might object to.
Fresh strawberries also work well
However, you can also use fresh strawberries to make it if you prefer.
Just chop them up into small pieces and fold into the mixture at the end.
What special diets is this recipe suitable for?
This banana strawberry loaf is free from dairy and eggs and is therefore suitable for vegans. The banana does a great job of binding the ingredients together.
And the bicarbonate of soda reacts with the vinegar to help the loaf to rise.
It is also nut free.
What ingredients do you need to make banana and strawberry bread?
You will need:
- 250g self raising flour
- 1.5 tsp bicarbonate of soda (baking soda)
- 100g caster or light brown sugar (or use coconut sugar for a healthier alternative)
- 1 tsp mixed spice
- 120ml sunflower oil
- 120ml dairy free yoghurt
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar (you could also use white wine vinegar or lemon juice)
- 2 large ripe bananas, mashed
- 200g strawberries, finely chopped or mashed.
How to make banana and strawberry bread
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Please do not reproduce this recipe without permission.
Banana and strawberry bread
- 250 g self raising flour* (self rising flour)
- 1.5 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon mixed spice
- 100 g caster sugar* or sub coconut sugar for a healthier alternative
- 120 ml sunflower oil
- 120 ml dairy free yoghurt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice or white wine vinegar
- 2 ripe bananas mashed (weight around 200g)
- 200 g strawberries chopped or mashed*
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease a 900g/2lb loaf tin and line with non stick baking paper.
- Place 250g self raising flour, 1.5 tsp bicarbonate of soda and 1 tsp mixed spice into a large mixing bowl and whisk to combine. Stir through 100g* caster sugar.
- Add 1 tbsp apple cider vinegar (or white wine vinegar or lemon juice) and 1 tsp vanilla extract to 120ml yoghurt and mix. Pour into the flour mixture with 120ml sunflower oil and beat together gently until just combined.
- Add 2 ripe mashed bananas and 200g chopped or mashed strawberries and mix gently.
- Pour into the prepared loaf tin and bake for 50-60 minutes or until golden brown on top and a skewer inserted in the centre comes out clean.*
- Allow to cool completely in the tin (this helps it to hold together) then store in an airtight container. Best eaten within 2-3 days.
- You can use plain flour instead and add 2 teaspoons of baking powder to this recipe.
- If you prefer a sweeter banana bread you can add more up to a total of 225g caster sugar.
- You can use fresh or frozen strawberries for this recipe. If you've used frozen and they're very mushy, you may prefer to mash them rather than chop.
- Oven temperatures vary so yours may need a little more or less time. If the top starts to look overdone cover with foil and return to the oven until ready.
- Nutritional information is approximate and is intended as a guide.