Ready for a fruity bread that is packed full of one of the best flavor combinations ever invented? Meet my Eggless Strawberry Banana Bread! I love the combination of strawberry and banana; the flavors compliment each other perfectly and offer a true treat for the palate. Let’s face it, we all either buy more bananas than we need so we can bake with super ripe bananas, or our family is all about bananas one week, so you buy a bunch the next, and no one touches them. Either way, if you’re like me, I always have ripe bananas ready to be turned into something tasty!
Eggless Strawberry Banana Bread Highlights
My 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. The best part (aside from the delicious flavors!) is that Strawberry Banana Bread is super easy to prep and bake. You don’t even need a mixer! Perfect for breakfast, a snack, or really any time, Strawberry Banana Bread is an easy bread that is absolutely delicious. It will be your family’s favorite quick bread.
Bananas: You must use overripe bananas to make egg-free quick bread. The riper and spottier the better and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid of some excess liquid. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Sugar: The recipe calls for brown sugar, but you can substitute for granulated sugar if that is what you have handy. Flour: Standard all-purpose flour works best here, skip the cake flour. If you want your bread to be denser, you can use half all-purpose and half whole wheat. Baking Powder & Baking Soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Strawberries: You can use fresh or frozen. If using frozen strawberries, make sure to thaw them beforehand and then pat them dry with a paper towel to remove the extra moisture.
1 – Mash the Ripe Bananas
Use a fork and go to town. Mash those bad boys until they are smooth.
2 – Mix Wet Ingredients
Stir in the melted butter. Add in buttermilk, vanilla, and sugar. Again, stir it all until combined.
3 – Add Dry Ingredients
Mix by hand until combined.
4 – Add Strawberries
Fold in the chopped strawberries. I recommend tossing the strawberries with one tablespoon of flour to avoid them sinking to the bottom of the batter, but it’s not necessary.
5 – Pour the Mixture Into The Prepared Loaf Pan
I like to add more chopped strawberries on top, but this is optional.
6 – Bake
7 – Glaze (Optional)
I glazed my bread with Strawberry Sugar Glaze…soooo damn good! DEVOUR. Or let your family have some, too. Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
Storing & Freezing Instructions
STORE your Strawberry Banana Bread in an airtight container at room temperature for up to four days. You can also store it in the refrigerator for up to a week. FREEZE your Strawberry Banana Bread after letting it cool completely by wrapping it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Frozen Strawberry Banana Bread will keep for up to three months in the freezer.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2021, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
