Eggless Strawberry Banana Bread
This Eggless Strawberry Banana Bread is super moist and bursting with strawberry flavors! It is a wonderfully fruity bread that tastes like summer but pleases everyone year-round. Perfect for breakfast, a snack, or really any time.
Servings 12 slices
Calories 235kcal
Equipment
Ingredients
- 3 very ripe bananas (about 280 – 300 g)
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) brown sugar (see notes)
- 1/2 cup (120 ml) buttermilk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup (230 g) chopped fresh strawberries (see notes)
Strawberry Glaze:
- 1 cup confectioners' sugar
- 2 -3 tablespoons milk
- 2 - 3 teaspoons strawberry freeze-dried powder
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 375º F (190º C). Grease and flour an 8 1/2-x-4 1/2-inch (23.5-x-12.7-cm) loaf pan. You can also use a nonstick baking spray with flour.
- In a large bowl, mash the ripe bananas with a fork until completely smooth.
- Stir in the melted butter into the mashed bananas; mix until combined. Add in sugar, buttermilk, and vanilla; mix until well combined.
- Add flour, baking powder, baking soda, and salt; mix until just combined.
- Fold in the chopped strawberries. NOTE: If desired, toss chopped strawberries with 1 tablespoon of flour to avoid them sinking to the bottom of the batter.
- Pour the mixture into the prepared loaf pan. Add more chopped strawberries on top, if desired.
- Bake at 375º F (190º C) for 10 minutes. Then REDUCE heat to 350º F (180º C) and bake for an additional 45 - 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before removing it from the loaf pan.
- Make the Glaze (optional): Mix all glaze ingredients in a bowl until smooth. Drizzle the strawberry bread with glaze and serve.
Notes
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Freeze: Let the strawberry banana bread cool completely. Then wrap it with plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
Brown Sugar: You can use white granulated sugar instead of brown sugar if you prefer. The bread will be a bit darker and dense, though.
Strawberries: If fresh strawberries are not in season, you can use frozen strawberries. Ensure to thaw them beforehand, and then pat them dry with a paper towel to remove the extra moisture. Also, I recommend tossing the strawberries (fresh and frozen) with one tablespoon of flour to avoid them sinking to the bottom of the batter, but it’s not necessary.
For eggless strawberry muffins, I recommend using my Eggless Strawberry Muffins recipe.
Quick Notes & Substitutions:
- If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps to prevent the top from browning too much while baking the bread throughout.
- You can swap up to half the all-purpose flour for whole wheat flour.
- Buttermilk: You can make your own dairy-free buttermilk at home (check out the recipe here). Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
- Butter: For baking, my fave dairy-free butter substitutes are: Om Sweet Home Non-Dairy Butter Alternative, Miyoko’s Creamery Organic Vegan Butter, and Earth Balance Vegan Buttery Sticks.
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 157mg | Fiber: 2g | Sugar: 23g | Iron: 1mg