Moist Strawberry Banana Bread

Jasmin and her twins, Max and Mila, showed up at our weekend farmers’ market meetup with arms full of strawberries so ripe they perfumed the entire corner of the park. It was a sunny April morning, and the twins had insisted we bake something pink.

A few yards away, Niko our quiet neighbor with a passion for tea pairings was chatting about fruit-forward breakfast bakes. That gave me an idea.

I glanced at the lone banana in my tote bag, speckled and sweetened by time. “Let’s make strawberry banana bread,” I said, and Jasmin’s face lit up. Back in the kitchen, we turned on some classic Stevie Wonder,

and Max helped mash the banana while Mila stole a few strawberry pieces. The batter came together with simple ingredients no mixers, no fuss and into the oven it went.

That sweet, fruity aroma? It had everyone hovering in the kitchen, including my partner, who claimed he wasn’t even hungry. By the time the glaze went on just a pale pink drizzle kissed with strawberry extract we had a table full of eager tasters.

This strawberry banana bread disappeared before the glaze fully set. And just like that, a casual Sunday turned into something deliciously unforgettable.

Short Description

Strawberry Banana Bread is a moist, tender loaf bursting with fresh strawberries, sweet banana, and a light pink strawberry glaze perfect for breakfast, snacking, or gifting.

Key Ingredients

For the Bread:

• 1 medium overripe banana, mashed
• 2 large eggs
• ¼ cup water
• 2 teaspoons vanilla extract (divided)
• ½ cup vegetable oil
• ⅓ cup granulated sugar
• 2 cups Krusteaz Pancake Mix
• 1 cup chopped strawberries

For the Glaze:

• ¾ cup powdered sugar
• ⅛ teaspoon strawberry extract
• 2 to 3 tablespoons heavy whipping cream
• 1 to 2 drops red food coloring (optional)

Tools Needed

• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• 9×5 inch loaf pan
• Oven
• Cooling rack

Cooking Instructions

Step 1: Prep the Pan and Oven
Preheat your oven to 350°F. Grease a 9×5 inch loaf pan thoroughly with oil or baking spray. Set aside.

Step 2: Mix Wet Ingredients
Mash the banana in a large bowl until mostly smooth. Stir in the eggs, water, 1 teaspoon vanilla extract, and vegetable oil. Whisk until everything is fully combined.

Step 3: Add Dry Ingredients
Add the granulated sugar and pancake mix. Gently mix until just combined—avoid overmixing to keep the bread tender.

Step 4: Fold in the Strawberries
Carefully fold in the chopped strawberries. The batter will be thick but scoopable. Pour it into the prepared loaf pan and smooth out the top.

Step 5: Bake the Bread
Bake for 40 to 50 minutes. Insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s done. If the top darkens too quickly, tent with foil halfway through.

Step 6: Cool Completely
Allow the bread to cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before glazing.

Step 7: Make and Apply the Glaze
Whisk together the powdered sugar, remaining vanilla, strawberry extract, cream, and optional food coloring. Adjust consistency by adding cream gradually. Once pourable, drizzle over the cooled bread.

Why You’ll Love This Recipe

Packed with real strawberries

Uses simple pantry ingredients

No mixer required

Beautiful pink glaze makes it great for gifting

Moist and fluffy texture

Kid-friendly and freezer-friendly

Mistakes to Avoid & Solutions

Overmixing the batter: Stir just until the flour disappears to avoid dense bread.

Using underripe banana: It won’t provide enough sweetness or moisture—make sure it’s speckled brown.

Uneven strawberry size: Chop strawberries uniformly to prevent soggy pockets.

Underbaking: Check with a toothpick after 40 minutes. If it’s gooey, bake 5–10 minutes more.

Applying glaze too early: Let the loaf cool completely or the glaze will melt into the bread.

Serving and Pairing Suggestions

Serve sliced with whipped cream for dessert

Pair with hot tea or vanilla iced coffee

Toast lightly and slather with butter

Present it sliced on a brunch platter

Wrap in parchment as a thank-you gift

Storage and Reheating Tips

Wrap leftovers tightly in plastic wrap and refrigerate up to 4 days

Freeze slices between wax paper layers, sealed in a zip-top bag

Reheat slices in toaster oven for 3 to 4 minutes

Avoid microwaving with glaze—it may become too runny

FAQs

1. Can I use frozen strawberries?
Yes, but thaw and pat them dry first to reduce extra moisture.

2. Can I swap the pancake mix for flour?
Not directly. Pancake mix includes leavening, so use a trusted banana bread base if switching.

3. Can I make this dairy-free?
Yes, use almond milk for the glaze and ensure your pancake mix is dairy-free.

4. Can I double the recipe?
Absolutely. Use two loaf pans and bake side by side. Baking time remains similar.

5. How can I make it less sweet?
Cut the granulated sugar to ¼ cup and skip the glaze if desired.

Tips & Tricks

Line the pan with parchment for easy removal

Add a tablespoon of lemon zest to brighten flavor

Use mini loaf pans for individual gifts

Mix strawberries with 1 teaspoon flour before folding to prevent sinking

Let the loaf rest a few hours before slicing for best texture

Recipe Variations

Chocolate Chip Strawberry Banana Bread: Fold in ½ cup mini chocolate chips along with the strawberries.

Coconut Strawberry Banana Bread: Add ½ cup shredded coconut and use coconut extract in the glaze.

Citrus Glazed Bread: Swap strawberry extract for orange or lemon and add zest for a citrus twist.

Nutty Banana Bread: Add ⅓ cup chopped pecans or walnuts for crunch.

Yogurt Boost: Replace water with ¼ cup plain Greek yogurt for a richer texture.

Final Thoughts

That strawberry banana bread brought more than just flavor to our Sunday it stirred up community, laughter, and a handful of flour on every child’s nose. I didn’t plan for that moment to be so sweet, but sometimes a loaf of homemade bread has a way of pulling people together without fuss.

If you ever need something beautiful, quick, and full of heart, this recipe quietly delivers. Not because it’s extravagant, but because it’s real. The kind of bake that feels like a warm welcome every time you slice into it.