Strawberry Banana Bread Loaf

My Strawberry Banana Bread is a soft and moist treat that blends fresh strawberries and ripe banana for the most comforting slice. It is the kind of bake that makes your kitchen smell amazing and disappears before it fully cools.

When I first brought this out for a picnic, every slice vanished in minutes. The kids especially love the pink glaze, and now it is a regular request for special mornings.

Ingredients

• Overripe banana: brings moisture and natural sweetness. Choose bananas with brown spots for the richest flavor
• Large eggs: bind everything together and make the loaf fluffy. Use farm fresh if possible for the yellowest bread
• Water: helps keep the crumb soft. Use filtered for best results
• Vanilla extract: gives warmth and enhances the strawberry flavor. Go for pure vanilla if you can
• Vegetable oil: keeps the bread tender rather than dense. I prefer olive or sunflower oil for a lighter flavor
• Granulated sugar: sweetens the mix but does not overwhelm the fruit. Check for non clumpy sugar for even mixing
• Krusteaz Pancake Mix: is a fun shortcut that brings rise and tenderness. Always check the ingredient list for freshness
• Chopped strawberries: add juicy pockets throughout the loaf. Pick bright red firm berries for best results
• Powdered sugar: gives the frosting its smooth sweetness. Sift well to avoid lumps
• Strawberry extract (optional): for an extra fruity boost. Look for a natural extract
• Heavy whipping cream: makes the frosting creamy and helps it set up. Use high fat cream for the richest glaze
• Red food coloring (optional): for a rosy pink finish. Gel colors work well and you only need a drop

Instructions

Prepare the Pan:

Preheat the oven to a steady 350 F. Prepare a nine by five inch loaf pan with a light layer of baking spray that contains flour. Make sure to coat the corners and base for easy release after baking.

Mash the Banana:

Place your overripe banana in a large mixing bowl. Mash it well using a fork or a potato masher until you have a mostly smooth puree with only a few small lumps remaining.

Mix Wet Ingredients:

Add your eggs water one teaspoon of vanilla extract and vegetable oil to the bowl with your banana. Stir gently with a whisk or wooden spoon until fully combined and the mixture looks smooth and even.

Add Dry Ingredients:

Add the granulated sugar and then the pancake mix to your wet base. Use a spatula to fold everything together until you see no visible streaks of dry powder. Be careful not to overmix to keep the loaf light and tender.

Add Strawberries:

Fold in your chopped strawberries very gently so the fruit stays mostly intact and some pieces are just under the surface of the batter.

Pour and Bake:

Scrape all your batter into the prepared loaf pan smoothing the top lightly with your spatula. Place in the center of the oven and bake for forty to fifty minutes. Check with a toothpick inserted in the center. If it comes out clean or with a few moist crumbs your loaf is done.

Cool and Remove:

Let the loaf sit in the pan for fifteen to twenty minutes. Gently run a butter knife along the edges then carefully lift it onto a wire rack to cool completely before frosting.

Make the Glaze:

In a medium bowl whisk together powdered sugar half a teaspoon vanilla extract strawberry extract if using and two tablespoons of heavy cream. If your frosting is too thick add a little more cream until it is a drizzling consistency. Add a drop or two of red food coloring for a soft pink color if you like.

Frost and Set:

Once your loaf is fully cooled spoon or spread the glaze across the top. The glaze will form a thin crust but remain pillowy underneath giving a beautiful finish and sweet extra bite.

Strawberries are always my favorite part especially if I can grab a pint at the farmer market. My kids started helping chop them with butter knives and now I cannot imagine making this loaf without a team effort. That fruit packed bread scent always signals a homey weekend.

Storage Tips

Store this bread covered at room temperature for up to three days. If your house is warm keep it in the fridge for up to five days to stay moist. For longer storage slice the unfrosted loaf and freeze individual pieces. Toast slices right from the freezer for a quick snack. Keep in mind that the glaze will not set super hard so stack slices with parchment paper between layers.

Ingredient Substitutions

Gluten free pancake mix works just as well for those avoiding wheat. Instead of oil you can use melted butter for a richer crumb. If you do not have strawberry extract you can add a bit more vanilla or a spoonful of strawberry jam to the glaze. Almond milk or half and half can replace the heavy cream in a pinch for the frosting.

Serving Suggestions

Serve thick slices with extra fresh strawberries or a dollop of Greek yogurt for a breakfast treat. For dessert top with a scoop of vanilla ice cream or drizzle with a little melted dark chocolate. I love setting out slices for brunches or picnics since they hold together well and travel easily. This loaf also makes a sweet little edible gift wrapped in parchment and tied with twine.

Cultural and Seasonal Context

Banana bread has roots in home kitchens as a way to use up brown bananas. Adding strawberries makes it the perfect spring or summer adaptation especially when berries are ripe and plentiful. My family tradition is to make this after our first berry picking trip each year. It is a classic with a sunny twist for bright mornings.

Seasonal Adaptations

Swap in blueberries or raspberries for the strawberries if those are in season Zest half a lemon into the glaze for a tangy twist when spring citrus is around Use brown butter for an extra rich deep flavor in the bread base

Success Stories

A reader once shared they made this bread gluten free and brought it to a community bake sale where it was one of the first treats to disappear. I have handed slices across the fence to neighbors and the compliments always come back with a request for the recipe.

Freezer Meal Conversion

To freeze let the loaf cool completely. Wrap tightly in plastic wrap and then foil for double protection. Freeze without glaze for up to three months. Thaw at room temperature then glaze just before serving. You can also freeze individual slices wrapped in wax paper for small batch snacking.

Enjoy this strawberry banana bread warm from the oven or topped with a little extra glaze. Baking it with family makes for spring weekends you will never forget.

Recipe FAQs

→ How ripe should the banana be?

The best flavor comes from overripe bananas with plenty of brown spots, which add natural sweetness and moisture.

→ Can I use frozen strawberries?

Yes, but thaw and pat them dry before adding to keep the bread from becoming soggy.

→ What pan size works best?

A standard 9×5-inch loaf pan gives ideal results for even baking and golden crust.

→ Does the glaze fully harden?

The glaze develops a light crust but stays soft inside, adding a creamy finish.

→ What's the best storage method?

Keep covered at room temperature up to 3 days or freeze slices without glaze for longer storage.