If you’re anything like me, the smell of freshly baked banana bread wafting through the kitchen is pure happiness. But let’s be real—sometimes classic banana bread can feel…well…a little ordinary. That’s where this Strawberry Banana Bread comes in. Bursting with juicy strawberries and topped with a sweet glaze, this loaf is a Strawberry Quick Bread dream come true. Bonus: it’s made in one bowl, so cleanup is a breeze.
Whether it’s breakfast, brunch, or a mid-afternoon snack, this bread is just what you need. And FYI, it might disappear faster than you can say “pass me a slice.”
Why This Strawberry Banana Bread Is Irresistible
Let’s get real—what makes this bread so magical?
- One-bowl simplicity: No stand mixer, no fuss. Just mix, bake, and enjoy.
- Soft, moist texture: Thanks to ripe bananas and a bit of oil, every bite melts in your mouth.
- Sweet, fruity pop: Fresh strawberries give you that perfect tangy-sweet balance.
- Secret shortcut: Yep, Pancake Mix Dessert Recipes make this super easy and foolproof.
The Secret Ingredient: Pancake Mix
Here’s the game-changer: Pancake Bread isn’t just for breakfast pancakes. Using your favorite pancake mix (just add water type works best) gives the bread structure and a soft crumb without needing extra flour, baking soda, or baking powder. Genius, right? This shortcut means fewer dishes, less thinking, and a guaranteed fluffy loaf.
Ingredients You’ll Need
Here’s the quick lowdown:
- Bananas: 1 overripe banana with lots of brown spots for natural sweetness.
- Eggs: 2 large eggs to keep it moist and structured.
- Oil: A touch of oil makes the loaf ultra-soft.
- Water: Helps blend the batter perfectly; you can swap milk if you want.
- Sugar: Since pancake mix isn’t usually sweet, a little sugar goes a long way.
- Strawberries: Fresh chopped berries—don’t use frozen or you’ll get a soggy loaf.
- Vanilla: Adds a warm, cozy flavor.
- Glaze: Powdered sugar mixed with milk or cream and optional strawberry extract for that bakery-level finish.
How to Make This Strawberry Quick Bread
Step 1: Preheat your oven to 350°F (175°C) and prep a 9×5-inch loaf pan. Lightly grease or line with parchment.
Step 2: Mash your ripe banana in a large mixing bowl. Add eggs, oil, water, and vanilla, and stir until smooth.
Step 3: Add the pancake mix and sugar. Stir gently to combine—don’t overmix!
Step 4: Fold in fresh strawberries. Gently does it, so they don’t get crushed.
Step 5: Pour the batter into your loaf pan. Smooth the top with a spatula.
Step 6: Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs—perfectly fine). Let cool 15–20 minutes before removing from the pan.
Step 7: Make the glaze and drizzle on top. It won’t set hard but will give a sweet crust and extra strawberry goodness.
Expert Tips for Perfect Strawberry Banana Bread
- Fresh vs frozen berries: Always go fresh—frozen adds too much moisture.
- Skip the glaze if you want: Bread is already sweet and moist on its own.
- Pan size matters: A 9×5-inch pan works best. For two smaller loaves, use 8×4-inch pans; they’ll be shorter but still delicious.
- Storage: Keep covered at room temp for up to 3 days or freeze unfrosted for 3 months.
Variations to Try
- Berry blast: Swap some strawberries for raspberries or blueberries.
- Nutty twist: Add walnuts or pecans for crunch.
- Chocolate lover: Toss in mini chocolate chips. Bonus points if you swirl in a little chocolate glaze.
Best Ways to Serve
- Breakfast: Toast a slice and spread almond butter. Perfect Soft Breakfast Foods!
- Brunch: Slice for a potluck spread with coffee or tea.
- Snack: A quick slice in the afternoon satisfies any sweet tooth.
- Kid-friendly: Works perfectly as a Strawberry Breakfast Recipes treat for little ones.
FAQs
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free pancake mix and you’re good to go.
Q: Can I skip the bananas?
A: Not recommended—they provide sweetness and moisture.
Q: Can I make mini loaves or muffins?
A: Absolutely! Bake at 350°F but reduce the baking time to 20–25 minutes.
Q: Can I double the recipe?
A: Totally! Just use a larger pan or two loaves and adjust baking time accordingly.
Why This Recipe Rocks
This Strawberry Bread Recipe hits all the right notes: quick prep, one bowl, soft texture, and fruity flavor. It’s a perfect solution for Good Breakfast Ideas, Recipes With Strawberries, or anytime you want a treat that’s fuss-free but still impresses.
No need to stress over complicated ingredients—pancake mix to the rescue. And seriously, who doesn’t love a loaf that looks bakery-level but takes almost no effort?
Quick Recap
- One-bowl convenience = minimal cleanup.
- Pancake mix magic = soft, fluffy bread every time.
- Strawberries + banana = sweet, tangy, perfect combo.
- Optional glaze = adds a touch of bakery charm.
- Kid-approved and adult-loved—perfect for Strawberry Cornbread fans, too.
This Strawberry Banana Bread is basically proof that you can have indulgent, flavorful bread without complicated steps or messy bowls. Whether it’s for a cozy morning at home, a Soft Breakfast Foods option for the week, or a show-stopping addition to brunch, it’s versatile, moist, and irresistibly delicious. Trust me—you’ll want this recipe bookmarked forever!
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Moist Strawberry Banana Bread | Strawberry Quick Bread & Strawberry Breakfast Recipes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Breakfast
Description
A fluffy and fruity loaf that combines ripe bananas with juicy strawberries, made effortlessly using pancake mix. Topped with a sweet strawberry glaze, this bread is perfect for brunch, breakfast, or a mid-day snack.
Ingredients
- 1 medium very ripe banana
- 2 large eggs
- ¼ cup (60 ml) water
- 2 teaspoons vanilla extract, divided
- ½ cup (120 ml) vegetable or canola oil
- ⅓ cup (65 g) granulated sugar
- 2 cups (240 g) Krusteaz-style pancake mix (water-only type)
- 1 cup (150 g) fresh chopped strawberries
- ¾ cup (85 g) powdered sugar
- 1/8 teaspoon strawberry extract (optional)
- 2–3 tablespoons heavy cream (or milk of choice)
- 1–2 drops red food coloring (optional, for a brighter glaze)
Instructions
- Prep the oven and pan: Preheat to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and spray with nonstick baking spray (preferably with flour), or grease and flour it.
- Mash the banana: Place the banana in a large mixing bowl and mash it with a fork or potato masher until smooth.
- Mix wet ingredients: Add eggs, water, 1 teaspoon of vanilla, and the oil to the mashed banana. Stir until everything is combined.
- Add sugar and dry mix: Stir in the granulated sugar and the pancake mix until just combined—don’t overmix, or the bread may be dense.
- Fold in strawberries: Gently fold in the chopped strawberries, being careful not to crush them.
- Pour and bake: Transfer the batter to your prepared loaf pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool 15–20 minutes in the pan before removing it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, ½ teaspoon vanilla, strawberry extract (if using), and 2 tablespoons of heavy cream. Adjust consistency with extra cream or milk as needed. Add a drop or two of red food coloring for a vibrant pink glaze, if desired. Drizzle over cooled bread. The glaze will form a soft crust on top but won’t harden completely.
- Serve and store: Slice and enjoy! Keep the bread covered at room temperature for up to 3 days, or freeze unfrosted for up to 3 months.
Notes
- Milk options for glaze: Using heavy cream gives a thicker glaze, while nonfat or regular milk makes it thinner. Adjust as needed.
- Pancake mix choice: Use a “just add water” mix like Krusteaz. Other mixes, such as Bisquick, may not give the same texture.
- Pan size: Standard recipe is for a 9×5-inch pan. An 8×4-inch pan works too, though the loaf will be slightly taller.
- Strawberries: Always use fresh berries. Frozen strawberries release too much water, making the batter soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 122 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 46 mg