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.
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.”
If you do opt for making this a whole wheat quick bread, then you will probably like my Spiced Pear Breakfast Bread and this Chocolate Chip Zucchini Bread recipe from Healthy Seasonal Recipes, too.
Special Diet Notes & Options: Strawberry Banana Bread
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 4 eggs
- 1 cup + 3 tablespoons oil, divided
- 4 very ripe, mashed bananas
- 454 grams (16 ounces) dairy-free vanilla yogurt alternative (like So Delicious Cultured Coconut)
- 3¼ cups flour
- 1½ cups sugar
- 2 teaspoons ground cinnamon
- 4 teaspoons baking powder
- 2 cups strawberries
- Preheat oven to 350ºF.
- In a stand mixer bowl beat eggs, 1 cup oil, bananas, and yogurt together.
- Mix the flour, sugar, and cinnamon together. Reserve 6 tablespoons of the dry mixture; this will be the topping crumble.
- 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.
- Fold in the strawberries.
- Pour batter into 2 loaf pans.
- For the crumb topping, add the remaining 3 tablespoons oil to the dry ingredients and stir to make a crumble. Sprinkle over the loafs.
- Bake loaves for 80 minutes or until an inserted skewer comes out clean.
- This can be enjoyed with or without glaze.
Want More Dairy-Free Recipes? Enjoy Eat Dairy Free!
4 Comments
I want to make your strawberry banana bread with crumb topping but I have one question.
Do you fold in the whole strawberries or do you cut them up first? Sliced? Diced?
Thank you.
Hi Maxine, I would personally dice them (a large dice / chop though). Also, I noticed that this recipe doesn’t contain any salt. I would also add 1/4 to 1/2 teaspoon salt with the dry ingredients. Sorry it isn’t more clear. This recipe was a contest entry and not one of my personal recipes (the program defaults my name as recipe Author, too, if I wrote the post). We will have to test it in house and update!
Any possible recommendations for substitutions for eggs, never tried to sub for four……
Hi Michelle, it is a double batch (makes two loaves) so think of it like a quick bread recipe you would swap with 2 eggs. It would be the same, just doubled.