Moist Strawberry Banana Bread

Strawberry Banana Bread often slips into my kitchen during quieter mornings, when ripe bananas rest on the counter and strawberries wait in the refrigerator. I tend to make it while the house is slowly waking, my husband nearby with his coffee and a grandchild eager to help mash the fruit. Mixing feels calm and steady, with chopped strawberries adding color and the scent of vanilla beginning to fill the room.

Strawberry Banana Bread comes together easily on days that call for something simple with a touch of freshness. I have baked it ahead of family visits, letting the loaf cool while the table is set and the kitchen fills with gentle sweetness. The batter folds smoothly, and as it bakes, the loaf rises evenly, settling into a soft, familiar shape.

Strawberry Banana Bread fits naturally into everyday moments. Once glazed, it slices neatly, showing a tender crumb dotted with fruit. It pairs just as well with a morning cup of tea as it does during a quiet afternoon break, inviting everyone to pause and enjoy a shared moment at the table.

Short Description

Strawberry Banana Bread is a tender quick bread made with ripe banana, fresh strawberries, and pancake mix, finished with a light strawberry glaze for extra sweetness and color.

Key Ingredients

For the Bread

• 1 medium overripe banana
• 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

• 9×5 inch loaf pan
• Mixing bowls
• Fork or potato masher
• Spoon or spatula
• Whisk
• Cooling rack

Cooking Instructions

Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Spray a 9×5 inch loaf pan with nonstick baking spray that contains flour, or grease and flour the pan thoroughly.

Step 2: Mash the Banana
Place the banana in a large bowl and mash until mostly smooth, leaving just a few small lumps for texture.

Step 3: Mix the Wet Ingredients
Add the eggs, water, 1 teaspoon vanilla extract, and vegetable oil to the banana. Stir until well combined.

Step 4: Add the Dry Ingredients
Stir in the granulated sugar and pancake mix until just combined. The batter should be thick but smooth.

Step 5: Fold in the Strawberries
Gently fold in the chopped strawberries, taking care not to overmix. Pour the batter evenly into the prepared loaf pan.

Step 6: Bake the Bread
Bake at 350°F for 40 to 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool the Bread
Allow the bread to cool in the pan for 15 to 20 minutes, then remove and cool completely on a rack before glazing.

Step 8: Make the Glaze
Whisk together powdered sugar, remaining ½ teaspoon vanilla, strawberry extract, and 2 tablespoons heavy cream. Add more cream as needed for a pourable consistency. Stir in food coloring if desired.

Step 9: Glaze the Bread
Spoon the glaze over the cooled bread. The glaze will form a light crust as it rests.

Why You’ll Love This Recipe

Uses simple pantry ingredients

Balanced fruit flavor without heaviness

Soft texture that stays moist

Easy mixing with no special equipment

Suitable for breakfast or dessert

Mistakes to Avoid & Solutions

Overmixing the Batter
Too much mixing can lead to dense bread.
Solution: Stir just until ingredients are combined.

Using Wet Strawberries
Excess moisture can affect texture.
Solution: Pat strawberries dry before folding in.

Underbaking the Center
A loaf that is too soft in the middle may collapse.
Solution: Test with a toothpick at the center before removing.

Glazing Too Soon
Warm bread can cause glaze to melt off.
Solution: Cool completely before glazing.

Serving and Pairing Suggestions

Serve sliced for breakfast or snack

Pair with coffee or mild tea

Add fresh berries on the side

Slice and arrange on a platter for sharing

Storage and Reheating Tips

Store covered at room temperature for up to 3 days

Refrigerate for up to 5 days if needed

Freeze unfrosted loaf for up to 3 months

Thaw at room temperature before glazing

FAQs

1. Can I use frozen strawberries?
Yes, thaw and drain them well before using.

2. Can I skip the glaze?
Yes, the bread is flavorful on its own.

3. Why pancake mix instead of flour?
Pancake mix adds leavening and structure without extra steps.

4. Can I reduce the sugar?
A small reduction is possible, but texture may change slightly.

5. Can I make this into muffins?
Yes, adjust baking time to about 18 to 22 minutes.

Tips & Tricks

Use very ripe banana for best flavor

Chop strawberries evenly for consistent slices

Tent loosely with foil if browning too fast

Let bread rest before slicing for clean cuts

Recipe Variations

Chocolate Strawberry Banana Bread: Fold ½ cup chocolate chips into the batter before baking.

Lemon Strawberry Bread: Add 1 teaspoon lemon zest to the batter and replace glaze with lemon glaze.

Nutty Version: Add ½ cup chopped walnuts or pecans for added texture.

Final Thoughts

Strawberry Banana Bread fits naturally into the quiet rhythms of everyday baking. It brings together familiar ingredients in a way that feels thoughtful but relaxed, making room for conversation and shared time. The process feels steady and approachable, from mixing the batter to slicing the cooled loaf.

Strawberry Banana Bread often ends up at the center of the table, where hands reach for second slices without much thought. It carries a sense of ease that suits both busy mornings and slower afternoons. Baking it feels less about the loaf itself and more about creating something gentle to share.