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sliced vegan banana and strawberry loaf on a wooden chopping board

Banana and strawberry bread

Mandy Mazliah
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Cake
Cuisine British, Vegan
Servings 12
Calories 227 kcal

Ingredients
 
 

  • 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*

Instructions
 

  • 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 teaspoon bicarbonate of soda and 1 teaspoon mixed spice into a large mixing bowl and whisk to combine. Stir through 100g* caster sugar.
  • Add 1 tablespoon apple cider vinegar (or white wine vinegar or lemon juice) and 1 teaspoon 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.

Notes

  1. You can use plain flour instead and add 2 teaspoons of baking powder to this recipe.
  2. If you prefer a sweeter banana bread you can add more up to a total of 225g caster sugar.
  3. 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.
  4. 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.
  5. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 227kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 1gCholesterol: 1mgSodium: 142mgPotassium: 132mgFiber: 1gSugar: 12gVitamin A: 22IUVitamin C: 12mgCalcium: 20mgIron: 1mg
Keyword banana and strawberry bread
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