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
Scale
- 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