Description
This Vegan Strawberry Banana Bread is a moist, flavorful loaf combining ripe bananas with a vibrant strawberry twist. Enhanced with strawberry powder and freeze-dried strawberries, it’s a deliciously fruity vegan treat perfect for breakfast or snack time. Topped with a strawberry glaze and sprinkled with crunchy freeze-dried strawberries, this bread is as delightful to look at as it is to taste.
Ingredients
Scale
Vegan Buttermilk
- 120ml of soya milk
- 1 ½ teaspoons of apple cider vinegar
Main Batter
- 320g of ripe bananas (without skin/peel)
- 120g of caster sugar
- 60g of dairy-free plain yogurt
- 80ml of sunflower oil
- 280g of plain / all-purpose flour
- 3 teaspoons of baking powder
- ½ teaspoon of baking soda
- 3 heaped tablespoons of strawberry powder
- 2 tablespoons of freeze dried strawberries
Decoration and Glaze
- Vegan butter (for swirl in batter)
- 200g of icing sugar / powdered sugar
- 2 heaped tablespoons of strawberry powder
- 1 tablespoon of freeze dried strawberries
- Dairy-free milk (approximately 2 tablespoons, as needed)
- Freeze dried strawberries (for sprinkling on top)
Instructions
- Prepare Vegan Buttermilk: In a small mixing bowl, combine the soya milk and apple cider vinegar. Whisk together and let sit for 5-10 minutes to curdle, creating a vegan ‘buttermilk.’
- Preheat Oven and Prepare Pan: Preheat your oven to 170°C fan (approximately 338°F). Line a loaf tin with greaseproof paper, allowing the paper to hang over the edges for easy removal later.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
- Mix Wet Ingredients: Add the vegan ‘buttermilk,’ caster sugar, dairy-free yogurt, and oil to the mashed bananas. Mix until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl or directly into the batter, fold in the plain flour, baking powder, baking soda, and strawberry powder. Stir until there are no visible dry spots.
- Add Freeze-Dried Strawberries: Gently fold in the freeze dried strawberries to the batter.
- Fill Loaf Tin: Spoon the batter evenly into the prepared loaf tin, smoothing out the top.
- Swirl in Vegan Butter: Use a toothpick or skewer to swirl the batter gently. Then, cut long pieces of vegan butter and place them lengthwise along the center of the batter to create the classic loaf ‘crack.’
- Bake: Bake the banana bread in the preheated oven for about 50 minutes, checking at 40 minutes. It’s done when a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool Bread: Let the bread cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare Glaze: In a bowl, mix the icing sugar with strawberry powder. Add dairy-free milk gradually (approximately 2 tablespoons) to achieve a drizzling consistency. Fold in the freeze dried strawberries.
- Glaze the Bread: Pour the glaze over the cooled bread and spread it evenly. Before the glaze sets, sprinkle additional freeze dried strawberries on top. Allow to set at room temperature until firm, about 30 minutes.
- Serve: Slice the banana bread with a sharp knife. Serve and enjoy your delicious vegan strawberry banana bread!
Notes
- Allow the vegan buttermilk to rest for full curdling, which ensures a tender crumb.
- Using a fan oven at 170°C helps evenly bake the loaf and develop a nice crust without overbaking.
- Freeze dried strawberries add natural strawberry flavor without adding moisture, preserving texture.
- The swirl of vegan butter in the center helps create the traditional loaf crack and adds richness.
- Ensure the bread cools completely before glazing to prevent the glaze from melting or sliding off.
- The glaze can be adjusted in thickness by varying the amount of dairy-free milk.
- This recipe is fully vegan and dairy-free.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: Vegan
Keywords: vegan banana bread, strawberry banana bread, vegan cake, dairy-free banana bread, strawberry powder cake, vegan dessert
