Strawberry Banana Bread Loaf (Print Version)
Sweet banana bread packed with strawberries, topped with a creamy glaze for a fruity treat.
# Ingredients:
→ Batter
01 -
1 medium overripe banana
02 -
2 large eggs
03 -
1/4 cup water
04 -
1 teaspoon vanilla extract
05 -
1/2 cup vegetable oil
06 -
1/3 cup granulated sugar
07 -
2 cups Krusteaz Pancake Mix
08 -
1 cup chopped strawberries
→ Glaze
09 -
3/4 cup powdered sugar
10 -
1/2 teaspoon vanilla extract
11 -
1/8 teaspoon strawberry extract
12 -
2-3 tablespoons heavy whipping cream
13 -
1-2 drops red food coloring (optional)
# Steps:
01 -
Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick baking spray containing flour or grease and flour the pan thoroughly.
02 -
Mash the banana thoroughly in a large bowl using a fork or a potato masher until smooth.
03 -
Add eggs, water, 1 teaspoon of vanilla extract, and vegetable oil to the mashed banana. Mix until well combined.
04 -
Add granulated sugar and pancake mix to the bowl. Stir gently until just incorporated; do not overmix.
05 -
Gently fold in chopped strawberries. Transfer the batter into the prepared loaf pan and spread evenly.
06 -
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Allow the bread to cool in the pan for 15 to 20 minutes, then remove to cool completely on a wire rack before glazing.
07 -
Whisk powdered sugar with 1/2 teaspoon vanilla extract, strawberry extract (if using), and 2 tablespoons heavy whipping cream. Add additional cream as needed to reach the desired consistency. Stir in food coloring if desired.
08 -
Spread the glaze evenly over cooled bread. The glaze will form a soft crust but will not fully harden.
# Notes:
01 -
Leaving the bread to cool completely before glazing ensures the glaze sets properly and prevents melting.
02 -
The finished loaf can be stored covered at room temperature for up to 3 days or wrapped and frozen unfrosted for up to 3 months.