If you have a soft spot for everything fruity and comforting, this Strawberry Banana Bread Recipe is going to become your new go-to delight. It’s that perfect balance of sweet, moist, and bursting with fresh flavor, where ripe bananas bring natural sweetness and chopped strawberries add a juicy, colorful pop inside the tender crumb. Plus, the luscious strawberry glaze on top takes it from simple to show-stopping with every slice. Whether it’s breakfast, a snack, or a dessert craving, this bread feels like a warm hug in bread form.

Strawberry Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Strawberry Banana Bread Recipe comes from a handful of simple, pantry-friendly ingredients that each play an important role. From the richness of eggs and oil to the brightness of fresh strawberries and vanilla, every element adds something special to the final loaf’s texture, taste, and look.

1 medium overripe banana: Ripe bananas provide natural sweetness and keep the bread wonderfully moist.
2 large eggs: Eggs bind the ingredients together and give structure to the bread.
¼ cup water: Adds moisture and helps create the perfect batter consistency.
2 teaspoons vanilla extract (divided): Deepens the flavor with its warm, sweet aroma.
½ cup vegetable oil: Keeps the bread soft and tender without weighing it down.
⅓ cup granulated sugar: A touch of sweetness to balance the fruit’s tang.
2 cups Krusteaz Pancake Mix: The mix gives this bread a light, fluffy texture and makes it easy to whip up.
1 cup chopped strawberries: Fresh strawberries offer bursts of juicy flavor and a lovely red color.
¾ cup powdered sugar: For the silky glaze that adds extra sweetness and a glossy finish.
⅛ teaspoon strawberry extract: Optional, but boosts the strawberry flavor in the glaze beautifully.
2-3 tablespoons heavy whipping cream: Helps to create a smooth, spreadable glaze.
1-2 drops red food coloring (optional): Adds a bright pop of color to make the glaze eye-catching.

How to Make Strawberry Banana Bread Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan with a nonstick baking spray (ideally one with flour) or a traditional oil and flour combo. This step ensures your loaf won’t stick and contributes to that perfect golden crust.

Step 2: Mash Your Banana

In a large bowl, take your overripe banana and mash it well with a fork or potato masher until nearly smooth. This not only adds sweetness but is what keeps your bread moist and tender.

Step 3: Mix Wet Ingredients

Add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil to the mashed banana. Stir everything together gently until combined. This creates the base that will bring all the flavors and textures together.

Step 4: Add Sweetness and Pancake Mix

Sprinkle in the granulated sugar and then fold in the pancake mix. Mixing these dry ingredients with the wet forms your batter and the pancake mix keeps the crumb light and fluffy—a little secret that makes this recipe so easy and delicious.

Step 5: Fold in the Strawberries

Gently fold the chopped strawberries into the batter. Be careful here because you want to keep the fruit pieces intact for those delightful spurts of juicy sweetness in every bite.

Step 6: Bake the Bread

Pour your batter evenly into the prepared loaf pan and bake for 40 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few crumbs. Let it cool in the pan for 15-20 minutes before transferring to a wire rack. It’s important to let it cool completely before frosting.

Step 7: Make and Add the Glaze

Whisk together powdered sugar with the remaining 1/2 teaspoon vanilla, strawberry extract if using, and 2 tablespoons of heavy cream. Adjust with a little extra cream to reach a smooth, pourable glaze consistency. If you want a vibrant finish, add 1-2 drops of red food coloring. Spread the glaze on the cooled bread; it will form a light crust while remaining slightly soft underneath.

How to Serve Strawberry Banana Bread Recipe

Garnishes

Sprinkle the top with a few small strawberry slices or a light dusting of powdered sugar to add an elegant touch. Fresh mint leaves can also brighten the presentation with their lovely contrast in color and aroma.

Side Dishes

Pair your strawberry banana bread with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet indulgence. It also complements a hot cup of coffee, tea, or even a fruity smoothie perfectly, making it great for breakfast or an afternoon snack.

Creative Ways to Present

Try serving thick slices topped with cream cheese spread or a smear of peanut butter for a fun twist. You can also cut the loaf into mini muffins before baking for bite-sized treats that are great for sharing or kid-friendly snacks.

Make Ahead and Storage

Storing Leftovers

Store your strawberry banana bread covered tightly at room temperature for up to three days. Keeping it covered prevents it from drying out and helps preserve freshness and flavor.

Freezing

For longer storage, you can freeze unfrosted slices or the whole loaf wrapped well in plastic wrap and aluminum foil for up to three months. When ready to enjoy, thaw in the fridge overnight or at room temperature.

Reheating

Warm slices in the microwave for about 15 seconds or pop them in a toaster oven for a few minutes to revive that fresh-baked feel. Adding a light spread of butter or cream cheese after reheating will make it extra irresistible.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain them well first, so they don’t add extra moisture and make the bread soggy.

Is the pancake mix essential for this bread?

The pancake mix is used to keep the bread light and give it a fluffy texture. While you can try substituting with regular flour, the result might be a denser loaf.

Can I make this bread vegan?

This recipe uses eggs and heavy cream, so to make it vegan, you’d need to substitute those with plant-based alternatives like flax eggs and a non-dairy cream, though it might slightly change the texture.

How ripe should the banana be?

For best flavor and sweetness, use a banana that’s very ripe with plenty of brown spots. The sweeter and softer it is, the better it will mash into the batter.

Will the glaze harden completely?

The glaze won’t set as hard as traditional frosting but will crust gently on the outside while staying soft and sweet underneath, adding a lovely finishing touch without overpowering the bread.

Final Thoughts

This Strawberry Banana Bread Recipe is such a joy to make and eat. Its combination of fruity freshness, tender crumb, and sweet glaze creates a treat that feels homemade and special every time. I really hope you give it a whirl soon and that it brings as much happiness to your kitchen as it does to mine.

Strawberry Banana Bread Recipe

★★★★★

5.3 from 3 reviews

Author: lilan
Total Time: 1 hour
Yield: 1 loaf (10-12 slices) 1x
Diet: Vegetarian

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Description

This Strawberry Banana Bread is a moist and flavorful quick bread, combining ripe bananas and fresh strawberries for a delightful twist. Finished with a sweet strawberry glaze, it’s perfect for breakfast, brunch, or an afternoon treat.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with nonstick baking spray that contains flour or by greasing and flouring the pan to prevent sticking.
Mash Banana: In a large bowl, add the overripe banana and mash it thoroughly with a fork or potato masher until smooth and lump-free.
Mix Wet Ingredients: To the mashed banana, add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil. Stir until combined evenly.
Add Dry Ingredients: Stir in the granulated sugar and the pancake mix until the batter is smooth and all ingredients are well combined.
Fold in Strawberries: Gently fold the chopped strawberries into the batter, taking care not to overmix to keep the strawberries intact and evenly distributed.
Bake: Pour the batter into the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Allow the bread to cool for 15-20 minutes in the pan before removing it to a wire rack to cool completely.
Prepare Glaze: In a small bowl, whisk together the powdered sugar, remaining 1 teaspoon vanilla extract, strawberry extract (if using), and 2 tablespoons of heavy cream. Adjust the consistency by adding more heavy cream if needed. Add red food coloring if desired to enhance the pink hue.
Frost Bread: Once the bread is completely cooled, drizzle or spread the strawberry glaze over the top. Note that the frosting won’t set completely but will develop a slight crust on the surface.
Storage: Store the frosted bread covered at room temperature for up to 3 days. For longer storage, freeze the unfrosted bread wrapped well for up to 3 months and glaze before serving.

Notes

Use very ripe bananas for the best natural sweetness and moisture.
Fresh strawberries add the best flavor, but frozen strawberries can be used if thawed and drained.
If you prefer a less sweet bread, reduce the granulated sugar to ¼ cup.
The glaze can be made ahead and stored in the refrigerator for up to 2 days; whisk before using.
Ensure the bread is fully cooled before frosting to prevent the glaze from melting.
To make this recipe gluten-free, substitute the pancake mix with a gluten-free blend.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American