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.
100gcaster sugar*or sub coconut sugar for a healthier alternative
120mldairy free yoghurt
1tablespoonapple cider vinegaror lemon juice or white wine vinegar
2ripe bananasmashed (weight around 200g)
200gstrawberrieschopped 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.