Description

Indulge in the delightful flavors of this Strawberry Banana Bread Recipe, a unique twist on classic banana bread. Made with pancake mix, this simple recipe combines the sweetness of ripe bananas and juicy strawberries, resulting in a moist, fluffy loaf that’s perfect for breakfast or brunch. The addition of a luscious strawberry glaze elevates it to a sweet treat you won’t want to miss. Quick to prepare and easy to customize, this bread is sure to impress family and friends any day of the week.

Ingredients

Scale

1 medium overripe banana
2 large eggs
¼ cup water
2 teaspoons vanilla extract
½ cup vegetable oil
⅓ cup granulated sugar
2 cups Krusteaz Pancake Mix
1 cup chopped strawberries
¾ cup powdered sugar
⅛ teaspoon strawberry extract
2–3 tablespoons heavy cream
1–2 drops red food coloring (optional)

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it.
In a large bowl, mash the overripe banana until smooth.
Add eggs, water, 1 teaspoon vanilla extract, and vegetable oil to the mashed banana; mix well.
Stir in granulated sugar and pancake mix until just combined; avoid overmixing.
Gently fold in chopped strawberries and pour the batter into the prepared loaf pan.
Bake for 40-50 minutes; check doneness with a toothpick—it should come out clean.
Allow to cool in the pan for about 15-20 minutes before transferring to a wire rack.
For the glaze: whisk together powdered sugar, remaining vanilla extract, and heavy cream until smooth; adjust consistency if needed.
Frost cooled bread with glaze before serving.

Nutrition

Serving Size: 1 slice (60g)
Calories: 196
Sugar: 10g
Sodium: 92mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 37mg

Keywords: Substitute frozen strawberries if fresh are unavailable; just ensure they are thawed and drained. For added nutrition, try using whole wheat pancake mix or reducing sugar by substituting with honey or maple syrup.