Chocolate Strawberry Banana Bread (Vegan Gluten-Free)

This Chocolate Strawberry Banana Bread is rich, moreish and packed with strawberries and chocolate for a perfect vegan and gluten-free bake. Make this for Valentine’s Day and beyond, with wholesome, simple ingredients.

If you love all things chocolate covered strawberries and want to make a little bake to impress this February, then this is the banana bread for you. It’s rich, moreish and super fudgy while being made from good-for-you ingredients, comes together in one bowl and will blow your socks off. Remember to look at all of my other banana bread recipes, especially my previous Valentine’s themed loaves: Hidden Heart Banana Bread, Red Velvet Heart Banana Bread and Dark Chocolate Raspberry Fudge.

Why will I love this bake?

This love-themed cake is perfect, it is:

• Rich, chocolatey and super fudgy
• Made with wholesome ingredients
• Packed with real strawberries and freeze-dried strawberries
• Loaded with melting chocolate chunks
• Topped with a naturally pink strawberry protein yoghurt frosting
• Naturally vegan, gluten-free and nut-free
• High in fibre and protein
• Lower in sugar
• Great for afternoon tea or dessert
• Perfect for the chocoholic in your life

If you already love this Chocolate Strawberry Banana Bread then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The banana bread recipe is brand-new and not based on any of my previous ones, although I focus on similar, wholefood ingredients.

• Ground chia or flaxseed: this is for making our egg replacer. Mix the ground chia or flaxseed (you can make your own by blending whole chia/flaxseeds to a fine meal/powder) with water and stir to form a gel. This will bind the batter together.
• Fresh strawberries: chop the strawberries into smaller pieces and toss with cocoa powder (or flour) to prevent them from sinking in the banana bread as it bakes and prevent excess moisture.
• Ripe bananas: these are essential for banana bread. The riper the better, so let them turn soft and sweet before mashing them into the bread.
• Coconut sugar: for a caramel-like sweetness, I always go for coconut sugar, but you can use date sugar, golden caster or regular caster sugar.
• Maple syrup: for more sweetness and stickiness, use a syrup as well as the sugar. This is unrefined, and is great for adding a rich flavour. You can also use date or agave syrup or vegan honey.
• Thick coconut yoghurt: this is my favourite ingredient to use in baking as it adds healthy fats, moisture and texture. Make sure it’s thick and creamy like the Cocos natural or vanilla yoghurt – runny yoghurt will not work here. You are looking for a dairy-free Greek-style yoghurt.
• Coconut oil: this is for fat and texture and helps to keep the structure or the bread soft and fudgy without being crumbly. There is no overpowering coconut flavour but you can use melted vegan butter or margarine, if you prefer.
• Runny smooth sunflower seed butter: I just love the rich flavour and creamy texture of sunflower seed butter and it keeps this loaf nut-free. You can also a runny, smooth tahini or peanut, cashew or almond butter (if this does not need to be nut-free).
• Vanilla essence and salt: for flavour.
• Plain or GF plain flour: we do not need a lot of flour and that is because we use a lot of cocoa powder instead. So, the flour here needs to be light to allow the bake to rise. I prefer plain white flour but I can imagine spelt flour would work well, or use your preferred 1:1 gluten-free flour blend that does contain a thickener or gum.
• Cocoa powder: for richness and the best chocolatey flavour. Try to use cocoa powder rather than cacao powder as cocoa powder is more acidic and creates a better rise and texture.
• Berry or chocolate protein powder: the protein powder as a creamy, smooth and fudgy texture while adding flavour, too. I love the berry white chocolate protein from Macromike (my code AMB-AMY saves you 10% off everything) or you can use their chocolate protein, too.
• Baking powder: for the rise. Always make sure your raising agents are in date and as fresh as possible.
• Freeze dried strawberry powder: this is the best ingredients for adding tons of real strawberry flavour without using artificial liquids, gels, flavourings or more real strawberries. You can either buy this in powder form or buy freeze-dried strawberries and blitz them into a powder yourself.
• Tremella powder: this is an adaptogenic, medicinal mushroom powder that I am currently loving. It is known as the beauty mushroom and is great for glowing hair, skin and nails, encouraging the natural production of collagen and hyaluronic acid and is great for reducing fine lines and wrinkles. This is totally optional, but something I am really enjoying. I have the one from Dirtea, if you are interested.
• Dark chocolate: you can use dark chocolate chips, buttons or a bar chopped up for inside the loaf.

Here’s how I like to decorate the loaf:

• Chocolate covered strawberries: melt your favourite chocolate and dip in fridge-cold strawberries. Allow the excess to drip off then place on a piece of parchment to set for 10 minutes.
• Fresh strawberries: for extra strawberry goodness.
• Sprinkles: I love the valentine’s day range from The Baking Time Club, although they have amazing mixes all year round. They are fully vegan, gluten-free and halal and are so fun. You can save with my code AMY20 off the entire range.

How do I make this?

This loaf comes together effortlessly:

• Stir the chia seeds and water: to form a gel.
• Chop the strawberries and toss with cocoa powder: and set aside.
• Mash the banana and stir in all the wet ingredients: to a smooth mixture.
• Sift in the dry ingredients: and whisk to a thick batter.
• Fold in the chocolate and the strawberries: and stir to combine.
• Spread the batter into the loaf: and smooth over the top.
• Bake for 50 minutes until risen: and an inserted skewer comes out clean.
• Cool in the tin for 10 minutes then cool fully: on a wire rack.
• Stir together the ingredients for the frosting: and spread over the loaf.
• Decorate with strawberries and sprinkles: and slice and enjoy.

How long will this loaf last?

This loaf will keep in a sealed container in the fridge for 2-3 days or without the frosting, in the freezer for 1 month. Allow to defrost before frosting and enjoying. Note that the sprinkles will start to bleed over time and the strawberries are best eaten with 1-2 days of putting on top of the cake. So, best to decorate before serving.

Is this gluten-free and nut-free?

This banana bread is naturally nut-free, just check that your yoghurt, milk, chocolate and protein powder do not contain nuts. To make this gluten-free, use your preferred 1:1 gluten-free flour blend in the batter.

What other cakes and bakes can I make?

If you are looking for more chocolate cakes and banana breads, how about my:

• The Best Vegan Chocolate Swiss Roll
• Chai Apple Cake with Chocolate Ganache
• Vegan Black Forest Gateau
• Vegan Snickers Banana Bread
• Cinnamon Streusel Banana Bread

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I look forward to hearing what you think of this Chocolate Strawberry Banana Bread so please let me know in the comments below. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc strawberry banana bread love x