Introduction

This easy Strawberry Banana Bread recipe delivers a perfectly moist and quick treat, blending sweet berries with ripe bananas for a delightful brunch or snack. It’s a simple, one-bowl recipe that comes together in minutes. For another fruity favorite, try this Strawberry Crunch Salad Recipe.

Ingredients

This moist and tender quick bread combines the sweet, mellow flavor of banana with juicy bursts of fresh strawberry, all topped with a luscious pink glaze.

• 1 medium overripe banana
• 2 large eggs
• ¼ cup (59ml) water
• 2 teaspoons vanilla extract (divided)
• ½ cup (119ml) vegetable oil (or other neutral oil)
• ⅓ cup (67g) granulated sugar
• 2 cups (244g) Krusteaz Pancake Mix
• 1 cup (149g) chopped strawberries
• ¾ cup (86g) powdered sugar
• ⅛ teaspoon strawberry extract
• 2-3 tablespoons heavy whipping cream (or milk for a thinner glaze)
• 1-2 drops red food coloring (optional)

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This streamlined process makes our Strawberry Banana Bread recipe about 20% faster than many similar quick bread recipes, perfect for your brunch menu ideas.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients & Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal later. This ensures your Strawberry Banana Bread releases cleanly.

Step 2 — Mash the Bananas

In a medium bowl, use a fork or potato masher to thoroughly mash 3 ripe bananas until mostly smooth, with just a few small lumps. The riper the bananas, the sweeter and more flavorful your quick bread will be.

Step 3 — Combine Wet Ingredients

To the mashed bananas, add 1/2 cup melted (and slightly cooled) butter, 2/3 cup granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk vigorously until the mixture is completely smooth and well emulsified.

Step 4 — Mix Dry Ingredients

In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. This ensures the leavening agent is evenly distributed for a consistent rise.

Step 5 — Fold Everything Together

Pour the wet banana mixture into the bowl of dry ingredients. Use a rubber spatula to gently fold until just combined and no dry flour pockets remain; do not overmix. Overmixing leads to a tough, dense crumb.

Step 6 — Incorporate the Strawberries

Toss 1 cup of diced fresh strawberries with 1 tablespoon of all-purpose flour. This light coating helps prevent them from sinking to the bottom. Gently fold the floured strawberries into the batter until evenly distributed.

Step 7 — Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

Step 8 — Cool Completely

Let the loaf cool in the pan on a wire rack for at least 20 minutes. Then, use the parchment paper overhang to lift it out. Allow it to cool completely on the rack before slicing. This resting time sets the structure for neat slices.

Step 9 — Serve & Store

Slice and enjoy your Strawberry Banana Bread as a delightful addition to your brunch menu ideas. Store leftovers wrapped tightly at room temperature for 2 days, or in the refrigerator for up to 5 days.

Nutritional Information

Calories	~280 kcal
Protein	~4g
Carbohydrates	~45g
Fat	~10g
Fiber	~2g
Sodium	~220mg

Note: These are approximate values per serving of this Strawberry Banana Bread, calculated for a standard slice. Actual nutrition can vary based on specific ingredients and portion size.

Healthier Alternatives

This versatile Strawberry Banana Bread recipe is easy to adapt for various dietary needs. Here are some practical ingredient swaps to try.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a satisfying, nutrient-dense twist.
• Lower-Carb Sweetener — Swap the granulated sugar for monk fruit sweetener or erythritol to reduce the carb count while keeping the sweetness.
• Dairy-Free Moisture — Use coconut oil or a neutral avocado oil instead of butter, and unsweetened almond milk in place of any regular milk.
• Gluten-Free Base — Use a 1:1 gluten-free baking blend to make this quick bread safe for those with sensitivities.
• Egg Substitute — For a vegan version, try a flax egg or commercial egg replacer to bind the batter without dairy.
• Low-Sodium Option — Simply omit any added salt; the bananas and strawberries provide plenty of natural flavor.
• Nut-Free Variation — If avoiding nuts, use sunflower seed butter instead of any nut butter and ensure your mix-ins are seed-based.
• Whole Grain Boost — Substitute half the white flour with whole wheat pastry flour for extra fiber and a heartier texture.

Serving Suggestions

• For a classic brunch, serve a warm slice of this Strawberry Banana Bread with a dollop of whipped honey butter or a smear of cream cheese.
• Transform it into a decadent dessert by topping it with a scoop of vanilla bean ice cream and a drizzle of warm strawberry sauce.
• Pair a slice with a cup of Greek yogurt and fresh berries for a balanced and satisfying breakfast on the go.
• Create an elegant afternoon tea spread by cutting the bread into petite slices or tea sandwiches and serving alongside a pot of Earl Grey.
• For a festive touch, bake the batter in a bundt pan, dust with powdered sugar, and present it as the centerpiece of your brunch menu ideas.
• Turn day-old bread into a treat by toasting slices and serving with a side of maple-berry compote for dipping.

This versatile quick bread is perfect for any occasion, from a casual family breakfast to a special brunch gathering. Its moist texture and sweet fruit flavors pair beautifully with both hot and cold beverages, making it a crowd-pleasing choice for your menu.

Common Mistakes to Avoid

• Mistake: Using overly ripe, mushy strawberries that bleed too much moisture. Fix: Opt for ripe but firm berries, pat them dry, and toss in a light dusting of flour before folding in.
• Mistake: Mashing bananas inconsistently, leading to uneven texture. Fix: Use very ripe bananas and mash them completely into a smooth, liquid-like puree for even distribution.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Gently fold until just combined; a few streaks of flour are okay to avoid a tough, dense crumb.
• Mistake: Not adjusting sugar for the natural sweetness of ripe fruit. Fix: Taste your banana mash and berry puree; you can often reduce granulated sugar by 2-3 tablespoons.
• Mistake: Baking in a dark loaf pan, which can cause over-browning on the bottom. Fix: Use a light-colored metal pan or lower your oven temperature by 25°F and check for doneness earlier.
• Mistake: Slicing the bread while it’s still hot, causing it to crumble and steam out moisture. Fix: Let it cool completely in the pan on a wire rack for at least 1-2 hours to set properly.
• Mistake: Skipping the “tent test” for doneness, leading to a gummy center. Fix: Insert a skewer into the center; it should come out with just a few moist crumbs, not wet batter.
• Mistake: Storing the bread while still warm, which creates condensation and sogginess. Fix: Wrap it tightly in plastic wrap or place in an airtight container only after it is fully cooled.
• Mistake: Forgetting to account for altitude, which affects rise and bake time. Fix: At high elevations, reduce baking powder by ⅛ teaspoon and increase liquid by 1-2 tablespoons.

Storing Tips

• Fridge: Cool the bread completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will keep well for up to 5 days.
• Freezer: For longer storage, wrap the loaf or individual slices in plastic wrap and then in aluminum foil or a freezer bag. It will maintain best quality for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a fresh-from-the-oven taste, warm slices in a toaster or a 300°F (150°C) oven for 5-10 minutes until heated through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if reheating a larger portion.

Proper storage ensures this Strawberry Banana Bread stays moist and delicious, making it a perfect make-ahead option for your brunch menu ideas.

Conclusion

This easy Strawberry Banana Bread is the perfect sweet addition to your brunch menu ideas. We hope you love this quick bread as much as we do! Give it a try and let us know how it turned out in the comments below. For more fruity desserts, check out our Strawberry Crumble Cheesecake Recipe or Strawberry Milkshake Pound Cake Recipe. Don’t forget to subscribe for more delicious recipes!

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Strawberry Banana Bread Recipe

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 medium overripe banana
• 2 large eggs
• ¼ cup (59ml) water
• 2 teaspoons vanilla extract (divided)
• ½ cup (119ml) vegetable oil
• ⅓ cup (67g) granulated sugar
• 2 cups (244g) Krusteaz Pancake Mix
• 1 cup (149g) chopped strawberries
• ¾ cup (86g) powdered sugar
• ⅛ teaspoon strawberry extract
• 2–3 tablespoons heavy whipping cream
• 1–2 drops red food coloring (optional)

Instructions

1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray (the kind with flour in it) or grease and flour the pan.
2. Add banana to a large bowl. Mash with a fork or potato masher.
3. Add eggs, water, 1 teaspoon vanilla, and oil. Stir.
4. Add sugar and pancake mix. Stir to combine.
5. Gently fold in strawberries. Pour batter into prepared pan.
6. Bake for 40-50 minutes or until a toothpick comes out clean or with just a few crumbs right from the center of the loaf. Cool 15-20 minutes before removing from pan. Cool completely before frosting.
7. Make the glaze: whisk together powdered sugar with 1/2 teaspoon vanilla, strawberry extract (if using), and 2 tablespoons heavy cream. Add more cream as needed for consistency. Add food coloring, if desired. Frost bread. Frosting won't set completely but will get a crust on the outside.
8. Store bread covered for up to 3 days on the counter or freeze unfrosted bread for up to 3 months.

FAQs

Can I use frozen strawberries for this Strawberry Banana Bread?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent the batter from becoming too wet. Pat them dry and chop them before gently folding into the batter for the best texture in your quick bread.

How should I store Strawberry Banana Bread to keep it fresh?

Store the cooled quick bread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze individual slices for several months.

What makes this bread a good choice for brunch?

This Strawberry Banana Bread is moist, flavorful, and easy to prepare ahead of time. Its sweet fruit combination makes it a perfect, crowd-pleasing addition to any brunch menu ideas alongside other dishes.