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.
Ingredients
Scale
Banana 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
Strawberry Glaze
- ¾ cup (86g) powdered sugar
- ⅛ teaspoon strawberry extract (optional)
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons heavy whipping cream
- 1–2 drops red food coloring (optional)
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
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry banana bread, quick bread, strawberry glaze, banana bread recipe, easy bread recipes
