Ripe mashed bananas and juicy diced strawberries come together in a thick, well-spiced batter warmed with cinnamon and a touch of vanilla — this loaf is all about that sweet-tart fruit contrast in every slice. The strawberries get a light toss in flour before folding in, so they stay suspended throughout the crumb instead of sinking to the bottom. It bakes up into a tall, tender loaf with a golden top, and the parchment sling makes it easy to lift out clean and cool completely before slicing. Simple pantry staples like baking powder, baking soda, and a pinch of salt round out the structure, so the fruit flavor really leads. This one is a solid pick for a vegan kitchen, whether you're slicing it up for breakfast or serving it alongside coffee for an afternoon treat. It also keeps well wrapped on the counter for a couple of days, making it an easy make-ahead option.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, and salt until evenly combined.
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