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A slice of strawberry banana bread with visible strawberry pieces sits on a decorative plate, with the rest of the loaf in a baking dish in the background, all placed on a striped cloth.
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5 from 5 vote

Easy Strawberry Banana Bread Recipe

This moist strawberry banana bread is loaded with fresh fruit and perfect for using up ripe bananas and sourdough discard. Easy, delicious, and freezer-friendly.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: quick bread, sourdough starter, vegan
Servings: 1 loaf
Calories: 1178kcal
Author: Lora

Equipment

Ingredients

  • 2 cups of flour sometimes I use ½ whole wheat
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup mashed bananas about 3-4 very ripe
  • ½ cup diced strawberries plus one thinly sliced one for decorating the top
  • ½ cup coconut oil
  • ½ cup organic cane sugar vegan
  • lemon rind from one lemon
  • ½ cup sourdough discard not fed
  • ½ cup oat milk
  • 1 Tablespoon apple cider vinegar

Instructions

  • Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.
  • Add the apple cider vinegar to the soy milk and let it sit for a minute. Mash the bananas in a medium sized mixing bowl and stir in the lemon rind. In another medium sized bowl, whisk together the flour, sea salt, baking soda, and baking powder.
  • Add the sugar and coconut oil to the bananas. Stir to combine. Add in the oat milk with vinegar and give it a stir. Fold in the diced strawberries. Add the bananas to the flour mixture. Stir all the ingredients together. Place the bananan bread batter in the prepped loaf pan.
  • Place the strawberry slices on top of the bread. If you have turbinado sugar on hand, sprinkle a little on top.
  • Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes. Cover the bread lightly with foil paper at this point so the strawberries on top won’t get brown.
  • Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper. Slice and ENJOY! 

Notes

Store the bread, wrapped tightly in plastic at room temperature up to two days.
If you plan on eating it throughout the week, keep it wrapped in the fridge or even wrap individual slices in plastic wrap and freeze for an easy on the go breakfast.
Wrap and freeze the entire loaf for longer storage.

Nutrition

Calories: 1178kcal | Carbohydrates: 65g | Protein: 4g | Fat: 110g | Saturated Fat: 90g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2194mg | Potassium: 877mg | Fiber: 7g | Sugar: 37g | Vitamin A: 390IU | Vitamin C: 20mg | Calcium: 422mg | Iron: 2mg