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.