If you love banana bread, you’re going to adore this twist: Strawberry Banana Bread! Moist, fluffy, and loaded with fresh strawberries, it’s topped with a sweet glaze that makes every slice feel special. The best part? It’s made in one bowl, with a secret shortcut that makes it even easier to bake.
Perfect for breakfast, brunch, snacks, or potlucks, this bread can be made ahead and sliced when you’re ready to serve.
Why You’ll Love This Recipe
- One-Bowl Convenience: No mixer required, minimal cleanup.
- Secret Ingredient: Uses pancake mix, so no need for extra flour or leavening.
- Moist & Soft: Overripe bananas keep the bread tender, while strawberries add juicy sweetness.
- Glazed Perfection: Optional glaze adds a finishing touch that’s both pretty and delicious.
Secret to Success: Pancake Mix
Yes, pancake mix! Using a mix like Krusteaz (the kind you normally just add water to) makes this bread ultra-simple. No extra baking powder, baking soda, or flour needed—just add wet ingredients, fold in strawberries, and bake.
Ingredients
For the Bread:
- 1 medium overripe banana
- 2 large eggs
- ¼ cup (59 ml) water (or milk)
- 2 tsp vanilla extract, divided
- ½ cup (119 ml) vegetable oil
- ⅓ cup (67 g) granulated sugar
- 2 cups (244 g) pancake mix (Krusteaz or similar)
- 1 cup (149 g) chopped fresh strawberries
For the Glaze (Optional):
- ¾ cup (86 g) powdered sugar
- ½ tsp vanilla extract
- ⅛ tsp strawberry extract (optional)
- 2–3 tbsp heavy cream
- 1–2 drops red food coloring (optional)
Instructions
1. Prep the Pan & Oven
Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick baking spray or grease and flour it.
2. Mash the Banana
In a large bowl, mash the banana with a fork or potato masher until smooth.
3. Mix Wet Ingredients
Add the eggs, ¼ cup water, 1 tsp vanilla, and oil to the mashed banana. Stir until combined.
4. Add Sugar & Pancake Mix
Stir in the sugar and pancake mix until just combined.
5. Fold in Strawberries
Gently fold in the chopped strawberries, being careful not to crush them. Pour the batter into the prepared pan.
6. Bake the Bread
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Cool 15–20 minutes before removing from the pan, and allow the loaf to cool completely before glazing.
7. Make the Glaze (Optional)
Whisk powdered sugar with ½ tsp vanilla, strawberry extract, and 2 tbsp heavy cream. Add more cream if needed for consistency. Add food coloring if desired. Spread over cooled bread. The glaze won’t fully set but will form a light crust on top.
8. Store & Freeze
- Room Temperature: Cover and store for up to 3 days.
- Freezing: Freeze unfrosted bread for up to 3 months. Thaw before glazing or serving.
Expert Tips
- Fresh vs Frozen Strawberries: Use fresh berries. Frozen strawberries release too much water and can weigh down the batter.
- Pan Size: This recipe is for a 9×5-inch loaf pan. You can also use an 8×4-inch pan (or two smaller loaves), though they may not rise as high.
- Make-Ahead: The batter can be prepared ahead. Bake when ready for a fresh, quick bread.
Why This Bread Stands Out
- Super Easy: One bowl + pancake mix = minimal effort.
- Juicy & Sweet: Overripe bananas and fresh strawberries create moist, flavorful bread.
- Versatile: Enjoy plain, with glaze, or toasted for breakfast.
This Strawberry Banana Bread is the perfect combination of sweet, fruity, and soft banana bread goodness with the bright flavor of strawberries. Whether for brunch, snacks, or gifting, it’s sure to become a new favorite in your recipe rotation.