Vegan Strawberry Bread
Bake Some Sunshine
The ultimate summer fruit, strawberries are best eaten when freshly picked. However, if you find yourself with a punnet that is beginning to get soggy, try baking the fruit into a bread.
Bananas are the usual suspects for a very ripe, tasty fruit bread, and strawberries work just as nicely.
Cooking by the Book
Strawberry Banana Bread
- 225g self-raising flour
- 2 teaspoons baking powder
- 100g brown sugar
- 2 teaspoons cinnamon
- 1 punnet mashed strawberries
- 75g sunflower oil
- Pre heat your oven to 200 degrees Celsius.
- Line a 2lb loaf tin with foil.
- Chop the leaves away from the strawberries and mash the berries in a bowl. This can be achieved by roughly chopping the strawberries, then using a masher, or the end of a rolling pin, to crush the fruit. The berries transform into a slightly lumpy thick liquid.
- In another bowl, mix the rest of the ingredients together. Try to make sure that there are no lumps.
- Add the strawberries to the rest of the ingredients, and mix together well. The mixture will start to swell as the baking powder becomes activated by the strawberry juice.
- Pour the mixture into your prepared loaf tin. Bake the loaf for 20 minutes.
- After 20 minutes, remove the loaf and cover it with foil. This will prevent further browning.
- Put the covered loaf back into the oven for 15 minutes. By now, your loaf should be cooked. This can be texted by inserting a knife - if it comes out clean, the loaf is ready. if not, pop it back into the oven for five minutes.
- Leave your loaf to cool for 20 minutes, then slice and enjoy! You can eat this on its own, with vegan spread, vegan cream, vegan custard, or fresh fruit.