Preheat the oven to 175C/ Gas Mark 5.
Line a loaf tin with baking paper or parchment. Leave some over the edges, you will use this to pull the cake out of the tin later.
Roughly mash the bananas in a large mixing bowl
Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.
Gradually sift in the flour, baking soda, salt and mix.
You will have a stiff lumpy mixture. That's ok, becuase the strawberries will add moisture as they cook.
Slice the strawberries and bash the white chocolate into small pieces.
Save a few of the prettiest strawberry slices to go on top of the cake.
Mix the strawberries and white chocolate into the batter.
Transfer the banana cake mix to the lined tin.
Bake for about 35 mins. Then test the cake with a skewer. If it comes out clean, then the cake is done. If not, put it back in your oven for another 5-10 mins.
Let the cake cool & use the paper you cleverly left hanging over the edges to remove it from the tin.
This banana bread will keep for around a week in an airtight container. It also freezes well!