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Strawberry Banana Bread Recipe

Strawberry Banana Bread Recipe
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★★★★★

5.3 from 9 reviews

This Strawberry Banana Bread is a moist and flavorful loaf that combines the natural sweetness of overripe bananas and fresh strawberries, enhanced with a light vanilla and strawberry glaze. Perfect for breakfast, snack, or dessert, this easy-to-make bread uses pancake mix for a quick preparation and delivers a delightful fruity twist on traditional banana bread.

Ingredients

Scale

Bread Ingredients

  • 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

Glaze Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick baking spray that contains flour, or grease and flour the pan to prevent sticking.
  2. Mash Banana: In a large bowl, add the medium overripe banana and mash it thoroughly using a fork or potato masher until smooth.
  3. Combine Wet Ingredients: Add the two large eggs, ¼ cup water, 1 teaspoon vanilla extract, and ½ cup vegetable oil to the mashed banana. Stir well until combined.
  4. Add Dry Ingredients: Stir in ⅓ cup granulated sugar followed by 2 cups of Krusteaz Pancake Mix until the batter is just combined without overmixing.
  5. Fold in Strawberries: Gently fold in 1 cup chopped strawberries to evenly distribute throughout the batter without breaking them down.
  6. Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the loaf to cool for 15-20 minutes before removing from the pan; cool completely on a wire rack before glazing.
  7. Prepare the Glaze: In a bowl, whisk together ¾ cup powdered sugar, ½ teaspoon vanilla extract, ⅛ teaspoon strawberry extract if using, and 2 tablespoons heavy whipping cream. Adjust the consistency by adding more cream as needed. Optionally, add 1-2 drops of red food coloring for a vibrant pink glaze.
  8. Frost the Bread: Once the loaf is completely cooled, pour the glaze over the bread spreading evenly. The frosting will not fully set but will form a light crust on the surface.
  9. Storage: Store the glazed bread covered at room temperature for up to 3 days. For longer storage, freeze the unfrosted bread for up to 3 months and glaze after thawing.

Notes

  • Use a ripe banana for maximum sweetness and moisture.
  • Folding in strawberries gently helps keep their shape and texture.
  • The glaze is optional but adds a lovely strawberry flavor and aesthetic appeal.
  • Ensure the bread cools completely before glazing to prevent melting the glaze.
  • You can substitute pancake mix with all-purpose flour and adjust baking powder accordingly for a homemade version.
  • Freeze unfrosted bread to maintain freshness and frost after thawing.

Nutrition

Keywords: strawberry banana bread, banana bread recipe, fruit bread, easy bread recipes, homemade bread, breakfast bread, glazed banana bread

Find it online: https://servedbynora.com/strawberry-banana-bread-recipe/