Strawberry Banana Bread (Vegan)
This strawberry banana bread is a lovely classic loaf of banana bread swirled with homemade strawberry compote. This is a wonderfully easy, flavorful, and dairy-free quick bread.
This loaf is a deliciously simple twist on classic banana bread. It is wonderfully moist and enhanced with a subtle hint of strawberry. This recipe brings together the wonderful flavors of classic banana bread and homemade, slightly sweet strawberry compote. Bananas and strawberries are a fantastic pairing; why not in a quick bread?
What you will need:
Bananas and strawberries are a must for this recipe. I used frozen strawberries, but fresh will work equally well. All other items are basic pantry items.
- all purpose flour
- cane sugar
- bananas
- strawberries
- baking powder
- baking soda
- vanilla extract
- almond extract
- plant based butter with salt
- plant based milk
- plant based yogurt
- cornstarch
- lemon juice
- powdered sugar
How to:
Let’s make the strawberry compote first. Feel free to make it a day or two ahead of time. I used frozen strawberries for this recipe. I let them defrost at least 50% before preparing the compote.
To a medium pot, add the sugar and cornstarch; whisk to combine. To the sugar mixture, add the strawberries, lemon juice, sugar and water. Mix to fully incorporate all the ingredients. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally. It will take 12 to 15 minutes for the compote to thicken and the strawberries to break down. I did not want large chunks of strawberries in the compote, so as the strawberries were breaking down, I helped them along by smashing them with a spoon. Once the compote reaches the desired consistency, remove the pot from the heat and allow the compote to completely cool. If you are making the compote ahead of time, let it completely cool before placing it in an airtight container and storing it in the refrigerator.
Now that the compote is ready, let’s make the loaf. In a small bowl, add the flour, baking powder, and baking soda; whisk to combine and set it aside. Melt the butter and set it aside. In a medium bowl, add the bananas and mush them up. To the bananas, add the melted butter and sugar; whisk for one minute to fully combine. To the banana mixture, add the milk, yogurt, vanilla extract, and almond extract; whisk for another 30 seconds to a minute to fully combine. Now add the dry ingredients to the wet ingredients, whisking just until no more flour is seen. Finally, add the strawberry compote to the batter, folding it through just enough to create a swirl.
Pour the batter into a prepared 8×4 loaf pan and bake for 65 minutes at 350F. Allow the loaf to cool in the pan for 20 to 30 minutes before transferring it to a cooling rack.
Let’s prepare the strawberry glaze while the loaf is cooling. In a small bowl, add half of a strawberry and mush it up. To the bowl with the strawberry, add the powdered sugar and water. Stir the mixture until well combined and smooth. Once the loaf is completely cool, drizzle the glaze over the top. A few finely chopped strawberry pieces placed on top of the loaf is a nice final look.
Store the loaf in an airtight container on the countertop. It will remain fresh for up to 3 days.
Alright, let’s get started. Please make, bake and enjoy!
Strawberry Banana Bread (Vegan)
Ingredients
Strawberry Compote
- 2 cups / 300 grams frozen strawberries (allow to defrost at least 50%)
- 2 tbsp cane sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- ½ tbsp water
Strawberry Banana Bread
- 2 cups/ 240 grams all purpose flour
- ¾ cup / 150 grams cane sugar
- 4 tbsp / 60 grams plant based yogurt (room temperature)
- 4 tbsp / 60 grams plant based milk (room temperature)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tbsp vanilla extract
- ¼ tsp almond extract
- ½ cup / 113 grams plant based butter with salt – melted
- 250 grams banana – 2 medium bananas
- ¾ cup prepared strawberry compote
Strawberry Glaze
- 1 tsp water
- ½ of a strawberry – mushed
- 3 tbsp powdered sugar
optional
- finely chopped strawberries for the top of the the loaf
Instructions
Strawberry Compote
- To a medium pot, add the sugar and cornstarch; whisk to fully combine. Add the lemon juice, strawberries, sugar and water; stir to fully combine all of the ingredients.
- Set the pot over medium heat and bring to a simmer; stirring occasionally. Keep the mixture at a low simmer until it thickens and the fruit breaks down. Remember to stir occasionally throughout this process. I did not want large chunks of strawberry so I helped the break down process along by mushing the strawberries a bit while it was simmering. This process took 12 to 15 minutes. Once done, allow the compote to cool completely before adding it to the banana bread batter.
Strawberry Banana Bread
- Pre-heat the oven to 350F and prepare an 8×4 loaf pan.
- In a small bowl, add the flour, baking powder and baking soda; whisk to combine and set aside.
- In a medium bowl, add the bananas and mush them up. Add the melted butter and sugar and whisk for one minute. To the banana mixture, add the yogurt, milk, vanilla extract and almond extract; whisk for 30 seconds to combine.
- Add the dry ingredients to the wet ingredients and whisk just until no more flour is seen. Add the strawberry compote and fold it in just enough to swirl it through the batter.
- Pour the batter into the prepared loaf pan and bake it for 65 minutes or until a toothpick inserted comes out clean. Allow the loaf to cool in the pan for 20 to 30 minutes before transferring to a cooling rack.
Strawberry Glaze
- While the loaf is cooling, the glaze can be prepared. In a small bowl, add the powdered sugar, the mushed strawberry and water. Stir until fully combined and smooth. Once the loaf is completely cool the glaze can be drizzled over the top of the loaf. A strawberry or two can be finely chopped and place on the top of the glaze for a final look.
- Store the loaf in an airtight container on the countertop, it should stay fresh for up to 3 days.
