Enjoy this twist on classic banana bread with our recipe for dairy free banana bread with strawberries. This easy recipe uses lots of fresh banana with bursts of fresh strawberry pieces for natural sweetness. It’s not only dairy free, but also free from nuts, egg, wheat, soy and gluten, making it a great allergy-friendly and vegan banana bread suitable for everyone to enjoy.
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Allergens you might find in banana bread
Banana bread is often sold at coffee shops as a treat or even breakfast. It’s also a popular recipe to make at home as a great way to use up those overripe bananas that no-one has eaten. However, traditional banana bread is often made with milk, eggs and wheat flour and often includes nuts as well. You’ll often find walnuts added to banana bread and banana cakes.
Our quick and easy recipe for strawberry banana bread not only uses up lots of ripe bananas, it’s also free from milk and eggs (making it vegan) and can be made with either wheat flour or completely gluten free. And of course there are no nuts.
Vegan strawberry banana bread ingredients
To make this allergy friendly strawberry banana bread, you’ll need:
- 2 cups of self raising flour (gluten free if required)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 cups ripe banana, mashed (about 6 medium bananas)
- 1 teaspoon vanilla essence
- 1 cup strawberries, hulled and chopped
- extra brown sugar and cinnamon to sprinkle over the top
Notes about the gluten free banana bread option
This is a recipe that I have made numerous times with both standard wheat based self raising flour and with a gluten free self-raising flour instead. And unlike some recipes, it is a straight one for one swap. Both will give you a delicious banana bread by following the same instructions.
The main things to note about substituting gluten free flour are:
- cooking times may vary slightly – you may need to cook for the extra 5 minutes (but test with a skewer first); and
- gluten free banana bread will have a slightly heavier, denser texture, so it’s best eaten the same day. If you have left overs, I recommend toasting slices and enjoying with or without some dairy free spread.
If you don’t need to avoid wheat or gluten, just use normal wheat based self-raising flour for this recipe.
Cooking method
Preheat the oven to 180C (350F) .
Grease a 9 x 5 inch (23 x 13 cm) loaf pan with non-diary spread or oil and line with non-stick baking paper.
In a large mixing bowl, add two cups of self raising flour (gluten free if necessary), half a cup of sugar and a teaspoon of ground cinnamon. Mix together to combine.
Peel the bananas and mash with a fork in a separate bowl. Wash and hull the strawberries and dice into bite sized pieces.
Make a well in the centre of the dry ingredient mix and add the mashed banana and vanilla. Stir gently to combine until the mixture forms a thick batter.
Finally, add the strawberry pieces and gently fold through the batter.
Transfer batter to prepared pan and spread evenly. Sprinkle the top of the loaf with extra brown sugar and cinnamon.
Bake in the oven for 50-55 minutes or until the the top of the loaf is nicely browned and a skewer inserted into the bread comes out clean.
Remove from oven an allow to cool in the pan for 10 minutes before transferring to a wire rack.
You can serve dairy free banana bread warm or save for later. It’s also lovely toasted, with or without a dairy free spread.
Recipe makes 8 generous slices.
Storage
Once completely cooled, you can store vegan strawberry banana bread covered in an airtight container for up to 4 days. Or to make it last longer, you can keep it in fridge for up to a week.
You can also freeze this banana bread for up to 3 months. Just ensure the bread has completely cooled first and wrap it well before popping in the freezer.
More allergy-friendly recipes
If you enjoyed the strawberry flavour in this banana bread, you might also enjoy our recipe for dairy free strawberry muffins. Or for more loaf pan recipes, be sure to try our lemon poppy seed zucchini cake or our egg and dairy free coconut and lime cake.
You’ll also find lots more allergy-friendly sweet recipes to try on our recipe page.
And don’t forget to subscribe for the latest allergy friendly recipes and practical tips for living well with food and other allergies.
Nut, Egg & Dairy Free Banana Bread With Strawberries (Vegan, Gluten Free)
Equipment
- 1 loaf pan (9x 5 in or 23 x 13cm)
- 1 large mixing bowl
- 1 mixing spoon
- 1 medium mixing bowl
- 1 Fork
- measuring cups and spoons
Ingredients
- 2 cups self raising flour (gluten free if required)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 cups ripe banana, mashed (about 6 medium bananas)
- 1 teaspoon vanilla essence
- 1 cup strawberries, chopped
- extra brown sugar and cinnamon to sprinkle on top
Instructions
- Preheat the oven to 180C (350F) .
- Grease a 9 x 5 inch (23 x 13 cm) loaf pan with non-diary spread or oil and line with non-stick baking paper.
- In a large mixing bowl, add two cups of self raising flour (gluten free if necessary), half a cup of sugar and a teaspoon of ground cinnamon. Mix together to combine.
- Peel the bananas and mash with a fork in a separate bowl. Wash and hull the strawberries and dice into bite sized pieces.
- Make a well in the centre of the dry ingredient mix and add the mashed banana and vanilla. Stir gently to combine until the mixture forms a thick batter.
- Finally, add the strawberry pieces and gently fold through the batter.
- Transfer batter to prepared pan and spread evenly. Sprinkle the top of the loaf with extra brown sugar and cinnamon.
- Bake in the oven for 50-55 minutes or until the the top of the loaf is nicely browned and a skewer inserted into the bread comes out clean.
- Remove from oven an allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve dairy free banana bread still warm or save for later. It's also lovely toasted, with or without a dairy free spread.
Greatttt. My banana bread receives an upgrade now with the strawberries. I will try it!!