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Strawberry Banana Bread

Strawberry Banana Bread

Soft, moist strawberry banana bread made easy with pancake mix and topped with a sweet strawberry glaze. Perfect for breakfast, dessert, or gifting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 medium overripe banana mashed
  • 2 large eggs
  • 1/4 cup water
  • 2 tsp vanilla extract divided
  • 1/2 cup vegetable oil
  • 1/3 cup granulated sugar
  • 2 cups Krusteaz pancake mix
  • 1 cup strawberries chopped
  • 3/4 cup powdered sugar
  • 1/8 tsp strawberry extract optional
  • 2–3 tbsp heavy whipping cream
  • 1–2 drops red food coloring optional

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9x5-inch loaf pan with nonstick baking spray or grease and flour it.
  2. Mash the banana in a large bowl using a fork or potato masher.
  3. Add eggs, water, 1 teaspoon vanilla extract, and vegetable oil. Stir until combined.
  4. Mix in granulated sugar and pancake mix until just combined.
  5. Gently fold in chopped strawberries. Pour batter into prepared pan.
  6. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool bread in pan for 15–20 minutes, then remove and cool completely before glazing.
  8. For the glaze, whisk powdered sugar, remaining vanilla extract, strawberry extract, and heavy cream until smooth. Add food coloring if desired.
  9. Spread glaze over cooled bread. Allow glaze to crust slightly before slicing.

Notes

Store covered at room temperature for up to 3 days. Freeze unfrosted bread for up to 3 months.