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Strawberry Banana Bread with Creamy Strawberry Glaze Recipe

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★★★★★

4.4 from 67 reviews

This Strawberry Banana Bread is a moist, flavorful twist on classic banana bread, featuring fresh strawberries folded into a tender batter and topped with a sweet strawberry glaze. Perfect for breakfast, snack, or dessert, this loaf combines the natural sweetness of ripe bananas with the fruity burst of strawberries, enhanced by a delicate vanilla and strawberry-infused glaze.

Ingredients

Scale

Main 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, mash the overripe banana using a fork or potato masher until smooth to create a creamy base for the batter.
  3. Combine Wet Ingredients: Add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil to the mashed banana. Stir well to combine all wet ingredients thoroughly.
  4. Add Sugar and Dry Ingredients: Stir in the granulated sugar, then gradually add the Krusteaz Pancake Mix, mixing until just combined to form the batter.
  5. Fold in Strawberries: Gently fold the chopped strawberries into the batter to evenly distribute the fruit without breaking it down.
  6. Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool the Bread: Let the bread cool in the pan for 15-20 minutes, then remove it from the pan and cool completely on a wire rack before adding the glaze.
  8. Prepare the Glaze: In a bowl, whisk together powdered sugar with the remaining 1/2 teaspoon of vanilla extract, strawberry extract if using, and 2 tablespoons of heavy cream. Add more cream for desired consistency. Optionally add a few drops of red food coloring to enhance appearance.
  9. Frost the Bread: Spread or drizzle the glaze over the cooled bread. Note that the frosting will not fully set but will develop a crust on the surface.
  10. Storage: Store the covered bread at room temperature for up to 3 days or freeze the unfrosted bread for up to 3 months for longer storage.

Notes

  • Use overripe bananas for the best natural sweetness and moisture.
  • Fold strawberries gently to avoid breaking them up and discoloring the batter.
  • If you don’t have strawberry extract, it can be omitted without impacting the overall flavor much.
  • The glaze won’t harden completely but will form a pleasant crusty coating.
  • Be sure to cool the bread fully before glazing to prevent melting the glaze.
  • You can substitute pancake mix with an all-purpose flour blend plus baking powder, but results may vary slightly.

Keywords: Strawberry Banana Bread, fruit bread, quick bread, glazed banana bread, strawberry glaze, easy banana bread, summer fruit bread

Find it online: https://nayabaker.com/strawberry-banana-bread-with-creamy-strawberry-glaze-recipe/