This strawberry banana bread is loaded with sweet, juicy strawberries in every bite! Perfect for breakfast, snacking, or dessert, this homemade strawberry bread is gluten-free, vegan, and so easy to make.
This strawberry banana bread came about from buying pounds upon pounds of extra strawberries, because well, summer. After eating them in endless variations of overnight oats , fruit bowls , and with a dollop of coconut whipped cream , it occurred to me to add them to my gluten-free vegan banana bread to add some fresh fruit flavour.
Best decision ever. Not only does this add lots of strawberry flavour, it really transforms the recipe into the ideal summer quick bread.
Why You’ll Love This Strawberry Banana Bread Recipe
- Easy . True to their name, quick breads are quick! Just mix together the batter and bake. (My vegan chocolate chip pumpkin bread , easy vegan chocolate banana bread , and easy vegan zucchini bread are equally simple.)
- Versatile . This is an all-day kind of quick bread! Add a scoop of vanilla ice cream to dress it up for dessert, or cut a thick slice to pair with an iced matcha latte for breakfast.
- Delicious . It has the moist, banana flavour of a good banana bread, with the addition of bright, sweet strawberries. This strawberry banana bread is absolutely divine!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free baking flour mix – I use Bob’s Red Mill in my baking. If you’re not avoiding gluten, you can use all-purpose flour instead.
- Baking powder
- Baking soda
- Sea salt
- Flax eggs or egg replacer – I used Bob’s Red Mill Egg Replacer.
- Coconut sugar
- Coconut oil – Coconut oil is a fantastic swap for butter in baking recipes. It yields a moist, tender crumb, which is exactly what you want in a quick bread!
- Vanilla bean or vanilla extract
- Vegan coconut or plain yogurt – Here’s how to make your own vegan yogurt .
- Mashed bananas – As with a traditional banana bread recipe, you want very ripe bananas, with black skin if possible.
- Chopped strawberries – Fresh is best here.
What Should I Look for When Buying Strawberries?
When it comes to buying strawberries, you want to make sure they’re ripe. Ripe strawberries are red all the way through, with no green or white at the stem. They should be plump and fragrant.
You can use frozen strawberries in this recipe, but I would recommend thawing them first and draining off any excess liquid before adding them to the batter.
How to Make Strawberry Banana Bread
- Prepare . Preheat your oven to 350ºF, then grease and flour a 9 x 5 loaf pan.
- Mix the dry ingredients . In a medium bowl, sift the gluten-free flour, baking powder, baking soda, and sea salt. Whisk to combine.
- Mix the wet ingredients . In the bowl of a stand mixer, combine the flax eggs (or egg replacer), sugar, and coconut oil. Mix on medium-low for about 2 minutes, then add the vanilla, yogurt, and mashed bananas and mix for another 2 minutes, scraping down the sides as needed.
- Combine the wet and dry ingredients . Add half of the dry ingredients to the stand mixer bowl. Mix for 30 seconds, then add the rest of the dry ingredients and mix for another 30 seconds.
- Fold in the strawberries . Stir in the berries just until combined.
- Bake . Pour the batter into the loaf pan and smooth the top. Sprinkle oats or pecans on top, if desired, and bake on the top rack in the oven for 60 to 70 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool . Let the bread cool for 10 minutes in the pan, then turn the bread out onto a wire rack to finish cooling.
Tips for Success
- Don’t overmix the batter. When you add the dry ingredients to the wet, mix just until combined. Overmixing quick bread batters can result in a tough final product.
- Use ripe bananas and strawberries. Ripe fruit isn’t just sweeter, it also has more flavor. Unripe bananas and strawberries will result in a bland bread.
- Let the bread cool completely before slicing . Patience, friends! This bread is delicious warm from the oven, but it’s even better when it’s cooled completely. Slice it while it’s still warm and the bread will fall apart.
Variations
- Swap the strawberries for raspberries. Or use half strawberries, half raspberries.
- Sprinkle the top with Demerara sugar . It adds a nice crunch!
- Add a glaze . Use the glaze from my Classic Vegan Donuts recipe.
- Top with chocolate chips . Before baking, add mini chocolate chips to the top of the strawberry banana bread.
How to Store
This strawberry banana bread is best enjoyed the day it’s made, but it will keep for 2 to 3 days at room temperature if stored in an airtight container.
Can This Recipe Be Frozen?
Yes, this strawberry banana bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the bread overnight in the fridge, then let it come to room temperature before slicing and serving.
More Gluten-Free Recipes
- Vegan Chocolate Chip Cookies (Gluten Free)
- Gluten Free Brownies (Vegan)
- Gluten-Free Sandwich Bread
- Vegan Gluten Free Chocolate Cake Recipe
- Low Carb Vegan Waffles (Gluten Free)
Ingredients
Strawberry Banana Bread
- 10 ounces Gluten Free Baking Flour Mix , (I use Bob’s Red Mill) or regular all purpose flour (284g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs , or egg replacer, I used Bob’s Red Mill Egg Replacer
- 1 cup coconut sugar , (200g) or brown, cane or organic white sugar
- ½ cup olive oil , (100g) or coconut oil
- 1/2 vanilla bean , or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut yogurt , or plain yogurt
- 3/4 cup mashed bananas , very ripe bananas – black skin if possible
- 1 ½ cups chopped strawberries , the ½ reserved for the top
Instructions
Strawberry Banana Bread
- Preheat the oven to 350℉/180℃. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
- In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in 1 cup of the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
- Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
This strawberry banana bread is loaded with sweet, juicy strawberries in every bite! Perfect for breakfast, snacking, or dessert, this homemade strawberry bread is gluten-free, vegan, and so easy to make.
This strawberry banana bread came about from buying pounds upon pounds of extra strawberries, because well, summer. After eating them in endless variations of overnight oats , fruit bowls , and with a dollop of coconut whipped cream , it occurred to me to add them to my gluten-free vegan banana bread to add some fresh fruit flavour.
Best decision ever. Not only does this add lots of strawberry flavour, it really transforms the recipe into the ideal summer quick bread.
Why You’ll Love This Strawberry Banana Bread Recipe
- Easy . True to their name, quick breads are quick! Just mix together the batter and bake. (My vegan chocolate chip pumpkin bread , easy vegan chocolate banana bread , and easy vegan zucchini bread are equally simple.)
- Versatile . This is an all-day kind of quick bread! Add a scoop of vanilla ice cream to dress it up for dessert, or cut a thick slice to pair with an iced matcha latte for breakfast.
- Delicious . It has the moist, banana flavour of a good banana bread, with the addition of bright, sweet strawberries. This strawberry banana bread is absolutely divine!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free baking flour mix – I use Bob’s Red Mill in my baking. If you’re not avoiding gluten, you can use all-purpose flour instead.
- Baking powder
- Baking soda
- Sea salt
- Flax eggs or egg replacer – I used Bob’s Red Mill Egg Replacer.
- Coconut sugar
- Coconut oil – Coconut oil is a fantastic swap for butter in baking recipes. It yields a moist, tender crumb, which is exactly what you want in a quick bread!
- Vanilla bean or vanilla extract
- Vegan coconut or plain yogurt – Here’s how to make your own vegan yogurt .
- Mashed bananas – As with a traditional banana bread recipe, you want very ripe bananas, with black skin if possible.
- Chopped strawberries – Fresh is best here.
What Should I Look for When Buying Strawberries?
When it comes to buying strawberries, you want to make sure they’re ripe. Ripe strawberries are red all the way through, with no green or white at the stem. They should be plump and fragrant.
You can use frozen strawberries in this recipe, but I would recommend thawing them first and draining off any excess liquid before adding them to the batter.
How to Make Strawberry Banana Bread
- Prepare . Preheat your oven to 350ºF, then grease and flour a 9 x 5 loaf pan.
- Mix the dry ingredients . In a medium bowl, sift the gluten-free flour, baking powder, baking soda, and sea salt. Whisk to combine.
- Mix the wet ingredients . In the bowl of a stand mixer, combine the flax eggs (or egg replacer), sugar, and coconut oil. Mix on medium-low for about 2 minutes, then add the vanilla, yogurt, and mashed bananas and mix for another 2 minutes, scraping down the sides as needed.
- Combine the wet and dry ingredients . Add half of the dry ingredients to the stand mixer bowl. Mix for 30 seconds, then add the rest of the dry ingredients and mix for another 30 seconds.
- Fold in the strawberries . Stir in the berries just until combined.
- Bake . Pour the batter into the loaf pan and smooth the top. Sprinkle oats or pecans on top, if desired, and bake on the top rack in the oven for 60 to 70 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool . Let the bread cool for 10 minutes in the pan, then turn the bread out onto a wire rack to finish cooling.
Tips for Success
- Don’t overmix the batter. When you add the dry ingredients to the wet, mix just until combined. Overmixing quick bread batters can result in a tough final product.
- Use ripe bananas and strawberries. Ripe fruit isn’t just sweeter, it also has more flavor. Unripe bananas and strawberries will result in a bland bread.
- Let the bread cool completely before slicing . Patience, friends! This bread is delicious warm from the oven, but it’s even better when it’s cooled completely. Slice it while it’s still warm and the bread will fall apart.
Variations
- Swap the strawberries for raspberries. Or use half strawberries, half raspberries.
- Sprinkle the top with Demerara sugar . It adds a nice crunch!
- Add a glaze . Use the glaze from my Classic Vegan Donuts recipe.
- Top with chocolate chips . Before baking, add mini chocolate chips to the top of the strawberry banana bread.
How to Store
This strawberry banana bread is best enjoyed the day it’s made, but it will keep for 2 to 3 days at room temperature if stored in an airtight container.
Can This Recipe Be Frozen?
Yes, this strawberry banana bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the bread overnight in the fridge, then let it come to room temperature before slicing and serving.
More Gluten-Free Recipes
- Vegan Chocolate Chip Cookies (Gluten Free)
- Gluten Free Brownies (Vegan)
- Gluten-Free Sandwich Bread
- Vegan Gluten Free Chocolate Cake Recipe
- Low Carb Vegan Waffles (Gluten Free)
Ingredients
Strawberry Banana Bread
- 10 ounces Gluten Free Baking Flour Mix , (I use Bob’s Red Mill) or regular all purpose flour (284g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs , or egg replacer, I used Bob’s Red Mill Egg Replacer
- 1 cup coconut sugar , (200g) or brown, cane or organic white sugar
- ½ cup olive oil , (100g) or coconut oil
- 1/2 vanilla bean , or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut yogurt , or plain yogurt
- 3/4 cup mashed bananas , very ripe bananas – black skin if possible
- 1 ½ cups chopped strawberries , the ½ reserved for the top
Instructions
Strawberry Banana Bread
- Preheat the oven to 350℉/180℃. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
- In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in 1 cup of the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
- Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
Strawberry Banana Bread
Ingredients
Strawberry Banana Bread
- 10 ounces Gluten Free Baking Flour Mix (I use Bob’s Red Mill) or regular all purpose flour (284g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or egg replacer, I used Bob’s Red Mill Egg Replacer
- 1 cup coconut sugar (200g) or brown, cane or organic white sugar
- ½ cup olive oil (100g) or coconut oil
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut yogurt or plain yogurt
- 3/4 cup mashed bananas very ripe bananas - black skin if possible
- 1 ½ cups chopped strawberries the ½ reserved for the top
Instructions
Strawberry Banana Bread
- Preheat the oven to 350℉/180℃. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
- In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in 1 cup of the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
- Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Video
Notes
Nutrition
Strawberry Banana Bread https://jessicainthekitchen.com/strawberry-banana-bread/ March 6, 2024
This slow cooker vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!
When I first stopped eating meat, I went through a slow cooker phase. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this vegan enchilada casserole is no exception.
The blend of Tex-Mex flavours really creates the perfect meal and it will make your whole house smell amazing too. My favourite ingredient in this vegan enchilada casserole is definitely the quinoa, which makes the dish hearty and satisfying.
Get ready for your family to finish their dinner and ask for seconds!
Why You’ll Love This Vegan Enchilada Casserole.
- So filling . With protein-packed quinoa and black beans, along with lots of veggies, this is a dinner that will keep you full and satisfied.
- Easy to make . We don’t always have time to roll vegan enchiladas (or even make a quinoa enchilada skillet ), in which case this slow cooker enchilada casserole is a game-changer.
- Comfort food heaven . Just the word “casserole” makes me feel all warm and fuzzy inside! While I love traditional cozy casseroles like vegan chicken pot pie casserole , this vegan enchilada casserole serves up comfort food goodness with Tex-Mex flair.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Here’s how to make vegetable broth from kitchen scraps .
- Uncooked quinoa – If yours doesn’t say it’s been rinsed on the package, give it a good rinse to make sure there’s no bitter coating.
- Black beans – Pinto beans would also work in this recipe!
- Corn kernels – Sweet corn is a tasty addition to this vegan enchilada casserole.
- Diced tomatoes – Use fire-roasted tomatoes for extra flavour.
- Enchilada sauce – Any variety you like.
- Vegetables – Green bell pepper, red bell pepper, and onion.
- Seasonings – Garlic, chili powder or chipotle powder, sea salt, ground black pepper, and cumin add Tex-Mex flavour in spades.
- Lime – To brighten everything up.
- Vegan mozzarella cheese shreds – Or another type of vegan cheese you like.
- Garnish – Chopped parsley, tomatoes, vegan sour cream .
How to Make Vegan Enchilada Casserole
- Combine . Stir together the veggie broth with all the other ingredients except the cheese and lime in the slow cooker.
- Cook . Set the slow cooker to HIGH for 2 to 2 ½ hours.
- Finish . When there are about 10 minutes left, open the slow cooker and stir in the lime juice and half of the cheese. Sprinkle the rest of the cheese over the top. Cover and cook for 10 minutes more.
- Serve . Divide the vegan enchilada casserole into bowls and serve with your favourite toppings.
Tips for Success
- Stir well . To make sure there aren’t any clumps of spices, make sure to give the vegan enchilada casserole a good stir before closing the lid.
- Don’t overcook . Keep an eye on the slow cooker towards the end of cooking time, as every crockpot cooks differently and you don’t want the quinoa and veggies to become mushy.
- Make ahead . This vegan enchilada casserole is perfect for meal prep, as it keeps in the refrigerator for a week. You can also get a head start by cutting the vegetables up to 2 days in advance.
Variations
- Make it spicy . For those who love a bit more heat, consider adding cayenne pepper, canned green chilis, or a diced jalapeno to the mix before cooking.
- Add faux meat . Stir cubes or torn pieces of vegan chicken into the casserole during the last 10 minutes of cooking time.
- Switch up the veggies . Zucchini, butternut squash, sweet potatoes, mushrooms—there are so many options!
Serving Suggestions
Serve your vegan enchilada casserole alongside cauliflower rice , with vegan cornbread , or topped with restaurant-style blender salsa or guacamole .
How to Store Leftovers
Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
Can I Freeze This Recipe?
This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Slow Cooker Favourites
- Vegan Chili (Slow Cooker)
- Slow Cooker Mushroom Wild Rice Soup
- Slow Cooker Tofu Butter Chicken (Vegan)
- White Bean and Kale Soup (Vegan, Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
Ingredients
- 2 ¼ cups vegetable broth , (540ml)
- 1 ½ cups uncooked quinoa , (270g)
- 15 oz can black beans, drained and rinsed , (425g)
- 15 oz can corn kernels, drained and rinsed , (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain) , (411g)
- 1 cup enchilada sauce , (240ml)
- ¾ cup chopped green bell pepper , (roughly 100g)
- ¾ cup chopped red bell pepper , (roughly 100g)
- 1 medium onion , chopped OR ½ large red onion (100g)
- 5 cloves garlic , minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime , about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds , or a mix if you like
- TO GARNISH: chopped parsley , chopped tomatoes, vegan sour cream
Instructions
- Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
- When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
- When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
