Strawberry Banana Bread combines the rich flavors of overripe bananas and fresh strawberries to create a moist, flavorful loaf that’s perfect for breakfast, dessert, or a snack. The added sweetness of the strawberries pairs wonderfully with the natural sweetness of the bananas, while the vanilla extract and subtle strawberry glaze take this classic to a whole new level. Whether you’re a banana bread lover or a strawberry fan, this recipe is sure to please!

Strawberry Banana Bread

Why You’ll Love This Recipe

This strawberry banana bread is a delightful treat that combines the best of both fruits. The overripe bananas add a natural sweetness and moisture to the loaf, while the strawberries lend a fresh, fruity burst of flavor. The glaze on top adds the perfect finishing touch, giving the bread a little extra sweetness and shine. Easy to make, this recipe is ideal for using up ripe bananas and is a great way to make a delicious loaf to enjoy with a cup of coffee or tea.

Ingredients

For the Bread:

1 medium overripe banana
2 large eggs
¼ cup (59ml) water
2 teaspoons vanilla extract (divided)
½ cup (119ml) vegetable oil
⅓ cup (67g) granulated sugar
2 cups (244g) Krusteaz Pancake Mix
1 cup (149g) chopped strawberries

For the Glaze:

¾ cup (86g) powdered sugar
⅛ teaspoon strawberry extract
2-3 tablespoons heavy whipping cream
1-2 drops red food coloring (optional)

Tip: You can find a detailed list of ingredients and measurements in the recipe card below.

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with nonstick baking spray that contains flour to prevent the bread from sticking.
Prepare the Banana Mixture:
In a large mixing bowl, mash the overripe banana with a fork or potato masher until smooth. Add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil. Stir to combine until everything is well mixed.
Add the Dry Ingredients:
Add the granulated sugar and Krusteaz pancake mix to the banana mixture. Stir until just combined.
Fold in the Strawberries:
Gently fold the chopped strawberries into the batter, ensuring they’re evenly distributed throughout the mixture.
Bake the Bread:
Pour the batter into the prepared loaf pan and bake in the preheated oven for 40-50 minutes. Check for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with just a few crumbs. Once done, allow the bread to cool for 15-20 minutes before removing it from the pan. Let it cool completely before frosting.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, ½ teaspoon vanilla extract, strawberry extract (if using), and 2 tablespoons of heavy whipping cream. Adjust the consistency by adding more cream if needed. For a pop of color, add 1-2 drops of red food coloring if desired.
Frost the Bread:
Once the bread has cooled, spread the glaze evenly on top. The glaze won’t set completely but will develop a light crust on the outside, giving the bread a glossy finish.
Serve and Store:
Store the bread covered at room temperature for up to 3 days. If you’d like to store it for a longer time, freeze the unfrosted bread for up to 3 months.

Variations

Add-ins: For extra flavor, consider adding a handful of chopped nuts such as walnuts or pecans, or even chocolate chips.
Dairy-Free Option: Replace the heavy cream in the glaze with coconut cream for a dairy-free option.

Heating/Storage

Storage: Keep the bread covered on the counter for up to 3 days. You can freeze the loaf unfrosted for up to 3 months.
Reheating: To enjoy it warm, slice a piece and microwave for 10-15 seconds or warm it in the oven at 300°F for 5-7 minutes.

10 FAQ

1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before adding them to the batter.

2. Can I use a different flour instead of pancake mix?
You can substitute the pancake mix with all-purpose flour, baking powder, and a little sugar. For every 1 cup of pancake mix, use ¾ cup of flour, 1 ½ teaspoons of baking powder, and 1 tablespoon of sugar.

3. What can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter or coconut oil for a richer flavor.

4. Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the pancake mix to make the bread gluten-free.

5. How can I make this recipe vegan?
To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and use non-dairy milk and vegan butter.

6. Can I freeze this bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in foil. It will stay fresh for up to 3 months.

7. Can I use maple syrup instead of sugar?
Yes, you can substitute the granulated sugar with maple syrup. Use about ¼ cup of maple syrup for the ⅓ cup of sugar.

8. How do I know when the bread is fully baked?
Use a toothpick to test the center of the bread. It should come out clean or with a few crumbs when fully baked.

9. Can I add chocolate chips to the batter?
Absolutely! Chocolate chips would make a great addition to the batter. Just fold them in along with the strawberries.

10. How do I make this recipe into muffins instead of a loaf?
To make muffins, divide the batter into a muffin tin and bake for 15-20 minutes at 350°F. Check doneness with a toothpick.

Conclusion

This Strawberry Banana Bread is a delightful combination of sweet and fruity flavors. With its moist texture and sweet glaze, it makes a wonderful treat for breakfast, dessert, or as a snack. The addition of fresh strawberries and a bit of cinnamon spice makes this bread stand out, and it’s sure to be a hit with family and friends. Whether served warm or chilled, it’s a perfect treat for any time of day!

Strawberry Banana Bread

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Author: Chef sara
Total Time: 1 hour
Yield: 1 loaf (12 slices)
Diet: Vegetarian

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Description

Try this Strawberry Banana Bread for a delicious, moist loaf combining sweet bananas and fresh strawberries. Topped with a creamy glaze, it’s perfect for breakfast or a snack!

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with nonstick baking spray that contains flour to prevent the bread from sticking.
Prepare the Banana Mixture:
In a large mixing bowl, mash the overripe banana with a fork or potato masher until smooth. Add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil. Stir to combine until everything is well mixed.
Add the Dry Ingredients:
Add the granulated sugar and Krusteaz pancake mix to the banana mixture. Stir until just combined.
Fold in the Strawberries:
Gently fold the chopped strawberries into the batter, ensuring they’re evenly distributed throughout the mixture.
Bake the Bread:
Pour the batter into the prepared loaf pan and bake in the preheated oven for 40-50 minutes. Check for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with just a few crumbs. Once done, allow the bread to cool for 15-20 minutes before removing it from the pan. Let it cool completely before frosting.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, ½ teaspoon vanilla extract, strawberry extract (if using), and 2 tablespoons of heavy whipping cream. Adjust the consistency by adding more cream if needed. For a pop of color, add 1-2 drops of red food coloring if desired.
Frost the Bread:
Once the bread has cooled, spread the glaze evenly on top. The glaze won’t set completely but will develop a light crust on the outside, giving the bread a glossy finish.
Serve and Store:
Serve immediately, or store leftovers in an airtight container at room temperature for up to 3 days. If you’d like to store it for a longer time, freeze the unfrosted bread for up to 3 months.

Notes

Add-ins: For extra flavor, consider adding a handful of chopped nuts such as walnuts or pecans, or even chocolate chips.
Dairy-Free Option: Replace the heavy cream in the glaze with coconut cream for a dairy-free option

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: dessert, bread
Method: Baking
Cuisine: American