Strawberry Banana Bread with Crumb Topping


This recipe for strawberry banana bread was a “sweet” entry in our March Recipe Madness Contest, created and submitted by Alana. To qualify, she uses 8 ingredients or less, including Almond Milk Yogurt by So Delicious Dairy Free.

Strawberry Banana Bread

Alana shared this as a spring springtime dessert, using dairy-free yogurt for added moisture. She also says, “Today I made this strawberry banana bread with an Omega 3 brand flour that has a great deal of wheat in it. But, in my recipe I have regular flour because most people may not appreciate the extra fiber. Either can be substituted.”

Special Diet Notes & Options: Strawberry Banana Bread

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. It is optionally tree nut-free with the use of coconut milk yogurt.

Strawberry Banana Bread
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 2 loaves
  1. Preheat oven to 350ºF.
  2. In a stand mixer bowl beat eggs, 1 cup oil, bananas, and yogurt together.
  3. Mix the flour, sugar, and cinnamon together. Reserve 6 tablespoons of the dry mixture; this will be the topping crumble.
  4. Add all the dried ingredients including the baking powder to the mixer bowl. Mix on low speed until almost all the white does not show.
  5. Fold in the strawberries.
  6. Pour batter into 2 loaf pans.
  7. For the crumb topping, add the remaining 3 tablespoons oil to the dry ingredients and stir to make a crumble. Sprinkle over the loafs.
  8. Bake loaves for 80 minutes or until an inserted skewer comes out clean.
  9. This can be enjoyed with or without glaze.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


Leave A Reply

Rate this recipe: