Vegan Banana Bread with strawberries and chocolate glaze

There are reasonable reasons why people love all kinds of banana bread. First, you only need a few simple ingredients. Second, the dough is mixed up in one (or two) bowls super fast. And, third, it simply tastes terrific.

A simple banana bread recipe is already super tasty. But freshened up with some strawberries, ground almonds, and a chocolate glaze on top this banana bread lets your taste buds do a polka dance ;-).

For baking banana bread you don’t have to wait until the bananas get brown and overripe. Most of the time I even don’t have leftover bananas. I use them up quickly – for breakfast, for smoothies, or a simple fruity banana snack. And when I crave banana bread, there sure aren’t bananas that are overripe or brown. So I bake with the bananas just as they are at that time :-).

As already mentioned the great thing is that the banana bread dough is mixed really quick. First, you mix all the dry ingredients, and then you just add all the liquid ingredients. Off to the oven. There the banana bread has around one hour to develop its great taste and the sweet fragrance spreads in your kitchen. Mouthwatering ;-).

I’m sure you all know the typical banana bread flavor too well. The strawberries add perfectly to that with their fresh and fruity berry taste. Then there are ground almonds, some yogurt, and dark crackling chocolate on top. The chocolate is like the cherry on top of the icing on the cake :-D.

When the chocolate is still not hardened I sprinkled some edible dried blossom mix on top. Not only for the looks, but the flowers taste adds perfectly to the fruity banana and strawberry flavor.

For the recipe you can use fresh strawberries as well as frozen berries – so you can bake and enjoy this banana bread any time you want.

In an airtight container, the pieces of the banana bread stay fresh for up to 3 days. Also, banana bread can be put into the freezer, so you always have a sweet snack in the house.

Enjoy!

Watch the recipe video here:

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Recipe (rectangle tin: 26 x 11,5 cm):

320g flour
150g sugar
2 tsp baking powder
20g corn starch
4 tbsp (40g) ground almonds
2 bananas
250g strawberries
150g plant-based milk
200g plant-based yogurt
30g oil

Chocolate glaze:

65g dark chocolate
½ tsp coconut oil
½ tsp edible dried blossom mix

Baking: 180° celsius – 65 minutes

Mix all the dry ingredients, flour, sugar, baking powder, corn starch, and ground almonds.

Peel the bananas and cut / pluck them into pieces. Then mash them with a fork, until they are nicely mushed.

Mix the plant-based milk, plant-based yogurt, and oil with the mashed bananas. Until everything is well combined.

Spread some plant-based butter and dust the tin with some flour.

Die Backform mit pflanzlicher Butter einfetten, und mit etwas Mehl die Backform ausstauben.

Wash the strawberries cut off the parts. Then cut the berries into quarters.

Now add the wet ingredients to the dry ingredients and mix them until everything is well combined and you have a smooth dough.

After that add the strawberries into the dough and carefully fold them into the dough.

Put the dough into the tin and spread it evenly.

Put the banana bread into the oven. And let it bake for 65 (to 70 minutes) at 180° celsius. When it is finished let it cool and take it out of the tin.

For the chocolate glaze put the chocolate with the coconut oil in a small bowl and melt it over a pot with hot water. Then drizzle the chocolate glaze over the banana bread and sprinkle the dried blossoms over the chocolate.

Done!