Vegan Strawberry Banana Bread Recipe

Name: Vegan Strawberry Banana Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1/2 cup brown sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon cornstarch; 1 tablespoon ground flaxseed; 3 large bananas ((about 1 1/4 cups mashed)); 1/4 cup vegetable oil; 1/2 cup vegan sour cream ((or whipped silken tofu)); 1 tablespoon apple cider vinegar; 1 cup fresh strawberries ((chopped))

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Soft, tender crumb studded with fresh strawberries and ripe banana—this vegan quick bread comes together in under an hour and tastes like you spent way more time on it than you did.

Why This Recipe Works

No eggs, no dairy: Mashed banana, flaxseed, and vegan sour cream create a tender crumb that rivals traditional banana bread—no weird texture, no compromise.
Strawberry shortcut: Fold the berries right into the dry mix to prevent them from sinking, then scatter a few on top for a pretty finish and burst of flavor in every bite.
Weeknight-friendly: Forty minutes from preheat to slice, and it doubles as breakfast, snack, or dessert all week long.

Grocery List (& Shortcuts)

Main Players

2 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon ground flaxseed
3 large bananas (about 1 1/4 cups mashed)
1/4 cup vegetable oil
1/2 cup vegan sour cream (or whipped silken tofu)
1 tablespoon apple cider vinegar
1 cup fresh strawberries, chopped

Smart Shortcut: Don’t have vegan sour cream? Whipped silken tofu works beautifully and often costs less. The apple cider vinegar helps activate the baking soda, so don’t skip it.

Easy Swaps

Gluten-free: Use a 1-to-1 GF flour blend in place of all-purpose.
No flaxseed: Omit it—the bread will still bake beautifully; the flax just adds a tiny nutrition boost.
Frozen strawberries: Thaw and drain well to avoid extra moisture.

Step-by-Step

Prep

Preheat your oven to 325°F and spray a loaf pan with vegetable oil spray. Chop your strawberries into small, even pieces—about the size of a pea. You want them distributed throughout, not in big chunks.

Mix the Dry Goods

Combine flour, brown sugar, baking soda, salt, cornstarch, and ground flaxseed in a large bowl and stir until evenly mixed. Fold in your chopped strawberries gently, reserving a small handful for the top. This step keeps the berries from sinking to the bottom.

Build the Wet Base

Mash your bananas until you have roughly 1 1/4 cups of soft pulp—a few small lumps are fine. Stir in the vegetable oil and vegan sour cream until smooth. Add the apple cider vinegar and mix well.

Bring It Together

Pour the wet ingredients into the dry mixture and stir gently until just combined—you want no visible streaks of flour, but don’t overmix or the bread will be tough. Transfer the batter into your prepared pan and scatter those reserved strawberry pieces across the top.

Bake & Cool

Bake for 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the bread rest in the pan for 10–15 minutes before turning it out onto a cooling rack. This resting time helps it set so it doesn’t crumble.

Riley’s Tips

Texture wins with ripe bananas: Use bananas that are soft and speckled with brown spots. They’re sweeter and mash into a silkier batter than firm ones.
Oops, it’s too wet? If your batter looks soupy, add a tablespoon or two of extra flour. Strawberries release moisture as they sit, so don’t panic if it seems looser than you expect.
Make-ahead magic: Slice and freeze individual pieces on a tray, then pop them into a freezer bag. Toast a slice straight from frozen for a cozy breakfast in minutes.

Storage & Leftovers

Fridge: Let the bread cool completely, then store it in a sealed container or wrapped tightly in plastic wrap for up to 7 days. It actually tastes better on day two as the flavors settle.

Freezer: Slice the cooled bread and lay the pieces on a baking sheet to freeze for 2–3 hours. Once solid, transfer them to a freezer bag and store for up to 2 months. Thaw at room temperature or toast straight from frozen.

Can I make this as muffins instead of a loaf?

Absolutely! Divide the batter among a greased muffin tin and bake at 325°F for 20–22 minutes. This vegan strawberry banana bread muffins version is perfect for grab-and-go breakfasts.

Why does my bread sink in the middle?

This usually means the oven temperature was too high or the bread baked too long. Using a 325°F oven (slightly lower than standard) helps it bake gently and evenly. Also, make sure your baking soda is fresh—old baking soda loses its lift.

Is this recipe naturally vegan?

Yes! It uses no eggs or dairy. The flaxseed and vegan sour cream (or tofu) create structure and moisture, making it a true vegan strawberry dessert with bread that everyone will enjoy.

Can I use applesauce instead of vegan sour cream?

You can, but the bread will be slightly denser. If you do, reduce the oil to 3 tablespoons and add 2 tablespoons of applesauce to keep the moisture level right.

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Save This Recipe & Tell Me How It Went!

Pull up a chair, bookmark this vegan strawberry banana bread, and let me know how it turns out in your kitchen. Did you toast a slice? Did you freeze it? I’d love to hear what you think—drop a comment below and share your version.