Sweet Strawberry Banana Bread
This easy, moist, and wonderfully flavorful Strawberry Banana Bread is bursting with fresh berries and classic banana goodness, all topped with a dreamy strawberry glaze. Perfect for a quick treat, brunch, or gifting.
Equipment
- Large bowl
- Fork or potato masher
- 9x5 inch loaf pan
- Wire rack
- Small bowl
- Whisk
Ingredients
For the Bread
- 1 medium overripe banana The riper, the better! Brown spots galore. These are the secret to that deep banana flavor and natural sweetness.
- 2 large eggs Room temperature eggs mix better into your batter for a smoother texture.
- 1/4 cup water Helps bring everything together.
- 2 tsp vanilla extract divided; Pure vanilla is key here for that warm, inviting bakery taste.
- 1/2 cup vegetable oil Keeps the bread incredibly moist. You can also use melted unsalted butter if you prefer!
- 1/3 cup granulated sugar Just enough sweetness to complement the fruit without being overly sugary.
- 2 cups Krusteaz Pancake Mix Our secret shortcut for a perfectly textured bread without measuring out flour, baking powder, and salt.
- 1 cup chopped strawberries Fresh is best, but if you're in a pinch, frozen (thawed and patted dry) can work too. The burst of color and flavor is everything!
For the Glaze
- 3/4 cup powdered sugar For that sweet, dreamy glaze.
- 1/8 tsp strawberry extract This really amplifies the strawberry flavor in the glaze. If you don't have it, don't worry, it'll still be delicious!
- 2-3 tbsp heavy whipping cream Makes the glaze rich and smooth. Milk or half-and-half can also be used.
- 1-2 drops red food coloring optional; For a pretty pink glaze that matches the strawberries!
Instructions
- Step 1: First things first, preheat your oven to 350°F (175°C). Then, grab a 9x5-inch loaf pan. You can give it a good spray with nonstick baking spray, or go old school and grease and flour it. This helps ensure your beautiful loaf pops right out.
- Step 2: In a big bowl, toss in your overripe banana. Grab a fork or a potato masher and get to mashing! You want it mostly smooth, but a few small lumps are totally fine and add character.
- Step 3: Into that mashed banana bowl, add your eggs, ¼ cup water, 1 teaspoon of vanilla extract, and the vegetable oil. Give it a good stir until everything is well combined.
- Step 4: Now, add the granulated sugar and the pancake mix. Stir gently until just combined. Don't overmix! Overmixing can lead to a tough loaf, and we want tender, moist goodness.
- Step 5: This is where the star of the show comes in! Gently fold in your chopped strawberries. You want them distributed evenly throughout the batter.
- Step 6: Pour your lovely batter into your prepared loaf pan. Give the pan a gentle tap or two on the counter to settle the batter.
- Step 7: Slide that pan into your preheated oven and bake for 40-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it!
- Step 8: Once baked, let the bread cool in the pan for about 15-20 minutes. This helps it firm up before you try to move it. After that, carefully remove it from the pan and let it cool completely on a wire rack before you even think about frosting it. Patience is a virtue, especially when it comes to delicious glazes!
- Step 9: While your bread is cooling, let's make that irresistible glaze! In a small bowl, whisk together the powdered sugar with the remaining ½ teaspoon of vanilla extract, the strawberry extract (if you're using it), and 2 tablespoons of heavy cream. Start with 2 tablespoons and add a little more cream, a tiny bit at a time, until you reach your desired consistency. If you want that gorgeous pink hue, now's the time to add 1-2 drops of red food coloring.
- Step 10: Once your bread is completely cool (this is important, otherwise your glaze will melt!), drizzle or spread that beautiful strawberry glaze all over the top. Slice, serve, and savor!
Notes
Make it your own! Other berries (blueberries, raspberries), chocolate chips (white or semi-sweet), or nuts (walnuts, pecans) can be added. A pinch of cinnamon or nutmeg could add a cozy warmth. Alternative glazes like simple vanilla or cream cheese frosting would also be lovely.
For best results, do not overmix the batter; mix just until combined to ensure a tender, moist loaf. Use truly overripe bananas for the deepest flavor and natural sweetness. Always allow the bread to cool completely on a wire rack before applying the glaze, or it will melt right off. Use the toothpick test to confirm doneness, aiming for a few moist crumbs, not wet batter. Don't skip preparing your loaf pan to prevent sticking.
Store completely cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted loaf. Wrap it tightly in plastic wrap, then again in aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then prepare fresh glaze before serving.