This recipe is the easiest, tastiest, vegan banana bread! And is free from the following top allergens:
Free from peanuts, nuts, dairy, egg, soy, fish, and shellfish
1/2 cup ripe strawberries
1/2 cup cane sugar
2/3 cup water
1/4 cup olive or canola oil
1 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
A pinch of salt
1/4 cup berry jam (I used Crofter's Just Fruit Organic Raspberry)
Set the oven to 375F and line a loaf pan with parchment paper.
Mash the bananas and strawberries with the sugar. Add the oil and water, and whisk well. Add the flour, baking soda, baking powder, and salt, and mix until combined but do not over-mix.
Pour half the batter into a loaf pan. Spoon the jam down the center of the batter from one end of the pan to the other, lengthwise. Then spoon the rest of the batter over top and smooth it out so it's nice and even.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.