Extra-Moist Banana Bread with Strawberries
This extra-moist banana bread with strawberries is the perfect recipe for a summer snack or dessert! Fresh strawberries add a touch of freshness, while the cream cheese frosting with freeze-dried strawberries turns every bite into an explosion of flavors!
This banana bread stays moist for several days and is easy to make in just one bowl (we love that!!). For a breakfast version, I like to make it without the frosting!
- Servings: 8 à 10
- Preparation time: 15 minutes
- Cooking time: 50 minutes
For a really moist banana bread, the bananas should be very ripe, with a heavily spotted or nearly black peel. They’ll be sweeter, easier to mash, and will give the bread a softer texture.
Fresh strawberries make the bread especially moist. So it’s normal for the tip of the knife not to come out completely dry at the end of baking. However, it should come out without any liquid batter. Let the bread cool completely before adding the frosting so that it retains its nice texture.
Once you have spread it with cream, it will keep in an airtight container in the refrigerator for about three to four days. For a softer texture, remove a slice from the refrigerator a few minutes before eating.
Yes, brown sugar works very well, but white sugar can also be used. Both coconut sugar and brown sugar add a slightly caramelized flavor.
I don’t recommend using frozen strawberries because they may make the bread too moist. Also, the color of frozen strawberries is much less appealing after baking.
Banana bread
- 3 very ripe bananas, mashed
- 2 large eggs
- 1/2 cup (125 ml) vegetable oil (I used grapeseed oil)
- 2 tablespoons (30 ml) of a plant-based beverage of your choice
- 2/3 cup (140 g) coconut sugar or brown sugar
- Zest of 1 lime, well washed
- 1 teaspoon (5 ml) vanilla
- 2 cups (280 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) of baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (160 g) fresh strawberries, diced
Cream Cheese and Strawberry Frosting
- 225 g plant-based cream cheese
- 3 tablespoons (45 ml) maple syrup
- 2 tablespoons (30 ml) of freeze-dried strawberry powder
- 1 teaspoon (5 ml) vanilla
Banana bread
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, plant-based milk, coconut sugar, lime zest, and vanilla.
- Add the flour, baking powder, baking soda, and salt, and whisk lightly. Add the strawberries and fold them in gently with a spatula.
- Pour the mixture into the pan. Add a few strawberry slices as a garnish, if desired, and bake for 50 to 55 minutes, or until a knife inserted into the center of the bread comes out mostly clean. Let cool.
Cream Cheese and Strawberry Frosting
- In a bowl, whisk together all the ingredients for the frosting.
- Spread the frosting on the banana bread and cut it into slices. Enjoy!!
