I absolutely love making banana bread and when a friend of mine told me about adding strawberries to it I could not wait to give it a try. I baked up a batch that very afternoon and it did not disappoint, this is sooo yummy. I knew I had to post this recipe straight away.
Banana bread can be dry if you are not careful but I have found one of the best ways to keep it nice and moist is to use brown sugar. This little trick works with most baked goods. Combined with bananas and strawberries you should be looking forward to a lovely moist and spongy bread that will keep you coming back to this recipe time and time again.
Optional tips for this recipe:
- Add lemon zest for flavor
- Remember to wash your strawberries
- You can use coconut sugar instead of brown sugar if you wish
- Allow bread to cool before slicing
- You can reheat slices in the toaster to enjoy it warm
Banana Strawberry Bread
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 thinly sliced large bananas
- ¼ cup coconut oil
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
- 4 tablespoons water
- ½ cup vegan sour cream
- 1 cup chopped strawberries
- Preheat your oven to 350F. Prepare a load tin by spraying with a vegetable spray
- Take a large bowl and add the flour, salt and baking soda. Stir well
- Add the bananas, coconut oil, brown sugar, flax, cornstarch, water, sour cream and vanilla to your food processor. Give it a quick blend or a few pulses if you prefer more texture to the bread.
- Chop the strawberries and add to the flour mixture (remember to keep a few for the top). Stir with a wooden spoon until the strawberries are well mixed and covered in the mixture.Add all this to the wet mixture and stir well
- Pout the mixture into your load tin. Take some leftover chopped strawberries and banana and press lightly into the top of the mixture. Bake for around 45 minutes or until a toothpick comes out clean.
- Allow 10-15 minutes after removing from oven before slicing.