Strawberry Banana Bread with Crumb Topping

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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 with Crumb Topping Recipe (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.

Strawberry Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 loaves
Ingredients
  • 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
Instructions
  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.

Want More Dairy-Free Recipes? Enjoy Eat Dairy Free!

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

  1. 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!

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