Strawberry Banana Bread with Strawberry Glaze Recipe
This Strawberry Banana Bread is a moist and flavorful quick bread that combines the natural sweetness of overripe bananas with juicy chopped strawberries. Made with simple ingredients including pancake mix for ease and convenience, this loaf is perfect for breakfast or a sweet snack. Topped with a luscious strawberry glaze that adds a beautiful finish, it’s a delicious twist on classic banana bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (8-10 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan thoroughly with nonstick baking spray containing flour or alternatively grease and flour the pan to ensure the bread doesn’t stick.
- Mash Banana: In a large bowl, mash the overripe banana using a fork or potato masher until smooth to provide natural sweetness and moisture to the bread.
- Mix Wet Ingredients: Add the two large eggs, ¼ cup water, 1 teaspoon vanilla extract, and vegetable oil to the mashed banana. Stir until all the wet ingredients are well combined.
- Add Sugar and Dry Mix: Incorporate ⅓ cup granulated sugar and 2 cups Krusteaz pancake mix into the wet ingredients. Stir gently until the batter is thoroughly combined without overmixing.
- Fold in Strawberries: Gently fold 1 cup chopped strawberries into the batter to distribute the fruit evenly without breaking them down too much.
- Bake the Bread: Pour the batter into your prepared loaf pan and bake in the preheated oven for 40-50 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs attached.
- Cool the Bread: Allow the bread to cool in the pan for 15-20 minutes before removing it. Then transfer to a wire rack and cool completely before applying the glaze.
- Prepare the Glaze: In a bowl, whisk ¾ cup powdered sugar with the remaining 1 teaspoon vanilla extract, strawberry extract if using, and 2 tablespoons heavy cream. Adjust the cream amount to achieve your preferred glaze consistency. Add red food coloring if desired for a vibrant look.
- Frost the Bread: Spread the strawberry glaze evenly over the cooled bread. Note that the glaze won’t fully set but will form a delicate crust on the surface.
- Store the Bread: Keep the bread covered at room temperature for up to 3 days or freeze the unfrosted bread for up to 3 months for longer storage.
Notes
- For the glaze, using different types of milk affects thickness: thinner milks like nonfat milk require less and produce a thinner frosting compared to heavy cream.
- Only use pancake mixes that require water as an ingredient, such as Krusteaz or similar. Avoid mixes like Bisquick which contain different ingredients.
- This recipe is tailored for a 9×5-inch loaf pan but can also be baked in an 8×4-inch pan; baking times might slightly vary.
