VEGAN Chocolate Strawberry Banana Bread Recipe

There are a few recipes that everyone seems to love. Chocolate chip cookies, vanilla ice cream, banana bread. Though eating vegan often means you have to give up your favorite former versions of these sweet snacks, there’s no reason to shed a single tear! Because this vegan Banana Bread isn’t just divine…it’s divoooon!

A sweet, banana batter is stirred together with strawberries, baked until golden and moist, then topped with a chocolate icing so outta this world, you’ll wish you could swim in it.

The best part? It’s. ALL. VEGAN.

And…THIS. RECIPE. IS. PERFECTION.

Ready? Let’s get you a loaf or two in your kitchen, stat!

Grab some overly ripe bananas. They shouldn’t be pretty. You want the ones everyone else would throw away. The ones so blackened and soft, you can nearly squeeze ’em toothpaste-style outta their skins. Rowr.

You’ll need a big bowl of strawberries, too. Fresh, plump, pretty strawberries.

We’re off to a good start, eh?

Start by slicing your strawberries. Once they’re sliced, use a sharp chef’s knife to kind of coarsely chop them. Set ’em aside for later, gator.

Whip up the batter. It’s easy. It’s vegan. It has loads of vanilla. You’re welcome.

Fold in those fresh strawberries. Feel free to sneak a nibble of the batter. No eggs here, so you can batter lick as long as you please.

Now, transfer the batter into four small loaf pans. You’re going to ask if you can pour it into two standard-sized loaf pans, aren’t you?

You can. But, with the recipe being egg-free and all, I’ve found that the smaller loaf pans work best. Not to mention the slices come out the exact-right size for snacking, with the slightly smaller serving size helping you keep from overindulging. See? It’s easy to be a good little vegan!

Bake. Cool. Admire the work of your hands.

But don’t get too excited! Because we ain’t done yet.

A little unsweetened chocolate, coconut oil, and powdered sugar is about to become the world’s most incredible icing.

I’m not overadjectivizing here. This is The World’s Most Incredible icing. It deserves it’s own Wikipedia page.

Once the icing is prepped via microwave, it’s ready for slathering.

And slathering…and slathering…and spoonfulling straight onto your tongue.

Let your loaves sit and set. It’ll take about a half hour.

Then, slice, dice, and do it thrice. You’ve got Vegan Banana Bread, and I guarantee, it’s the finest loaf of banana bread you’ve ever eaten.

Enjoy, you wonderful vegan rockstar, you.

Vegan Chocolate-Covered Strawberry Banana Bread

2014-04-03 01:06:34

Serves 8

Decadent and divine! This easy banana bread starts like any basic quickbread batter, but gets the added benefit of fresh strawberries stirred in just before baking. A rich, vegan chocolate icing finishes off the loaf, making for a vegan treat so good, you’ll wonder why anyone thinks vegan eating means “going without”!

Write a review

Save Recipe

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Strawberry Banana Bread Ingredients

2 cups all-purpose flour
3/4 cups white granulated sugar (I prefer unrefined cane sugar)
1/2 cup dark brown sugar, packed
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 large very ripe bananas
1/4 cup avocado oil
1 tablespoon vanilla extract
1 ½ cups fresh strawberries, hulled and sliced

Chocolate Icing Ingredients

4 ounces unsweetened baking chocolate
4 tablespoons coconut oil
4 tablespoons almond milk
3 cups powdered sugar

Prepare the Bread

Preheat oven to 350 degrees.
In a large stand mixer, stir together flour, sugar, brown sugar, baking soda, salt and cinnamon.
In a small bowl, combine soy milk and vinegar, whisking it together until it curdles.
Add curdled milk, vinegar, bananas, oil, and vanilla extract to the stand mixer.
Beat until a soft batter forms.
Fold strawberries into batter.
Spoon batter into four small loaf pans, which have been sprayed with nonstick baking spray.
Bake in preheated oven for 23-30 minutes, or until the center of each loaf springs back when touched lightly.
Remove loaf pans from oven, cool slightly, then invert pans and remove loaves.
Allow loaves to cool completely before icing.

Prepare the Icing

Place unsweetened chocolate, coconut oil, and almond milk in a medium microwave-safe bowl. Microwave until melted, then immediately whisk in powdered sugar.
Spread icing on top of cooled loaves.
Allow icing to firm up and set before slicing loaves with a very sharp knife and serving.

Notes