With juicy strawberries tugged inside every slice, this vegan strawberry banana bread is full of texture and spring flavour with the spot-on sweetness that make it a perfect breakfast or snack!
180mlfresh strawberrieshulled and chopped ~200g (1/2 +1/4 cups)
Instructions
Preparation: Line the bottom of an 8" loaf tin with parchment paper. Preheat the oven to 175 °C (350 °F).
Mash bananas: In a big bowl, mash the ripe banana with a potato masher or a fork until mostly smooth.
Mix in wet ingredients: Then add apple sauce, maple syrup, plant-based milk, melted coconut oil, vanilla extract, and sugar. Mix them together.
Stir in dry ingredients: To the same bowl, add flour, almond flour, baking powder, salt, and lemon zest. Mix to incorporate all ingredients together evenly.
Add strawberries: Add the chopped strawberries and gently stir them into the batter with a silicone spatula. Save a few strawberry slices for decoration on top if you like.
Prepare to bake: Pour the batter into a lined 8" loaf tin. Spread the batter out evenly. Place some strawberry slices on top for decoration if you feel like it.
Bake: Place in the oven on the middle rack to bake at 175 °C (350 °F) for 35~40 minutes. Use a small knife or cake tester to insert in the middle and take it out to see if it's clean. If it's still slightly wet, prolong a few more minutes, depending on the situation.
Cool down: Transfer the cake with the tin onto a wire rack to cool down for at least 20 minutes. I usually let it cool down completely before cutting in so it's easier to cut.
Serve: Remove from the tin, slice, and enjoy on its own or serve with ice cream for dessert!
Video
Notes
*Coconut oil: If you don't have it, you can use vegan butter as a replacement. But I personally prefer the version with coconut oil.
**Applesauce: It's American-style applesauce that is smooth, not chunky. I usually use Homemade Applesauce. (You might need to search “apple purée” if you're in the UK)
***White spelt flour: You can use all-purpose flour (plain flour) or gluten-free plain flour instead.
Storage: Once they are cooled, store them in an airtight container in the fridge and consume them within 3~5 days. If you want them to last longer, put them into the freezer. They should be okay for 2 weeks. I'll recommend slicing them before freezing, so it's easier to defrost after.