Strawberry Banana Bread: The Ultimate Strawberry Banana Bread Recipe
Introduction to Strawberry Banana Bread
Strawberry Banana Bread is a delightful twist on the classic banana bread that brings a burst of fruity flavor to your table. It’s moist, sweet, and packed with the goodness of strawberries and bananas. Whether you’re enjoying it for breakfast or as a snack, this bread is sure to impress your family and friends. Plus, it’s incredibly easy to make, making it a perfect choice for bakers of all skill levels.
A Personal Story Behind My Strawberry Banana Bread Journey
Growing up, my grandmother always baked banana bread whenever we had ripe bananas at home. She would often throw in whatever fruits she had on hand, and strawberries quickly became a favorite addition. This recipe is a tribute to her creativity in the kitchen and a reminder of those sweet moments spent together. Now, I love sharing this delicious bread with my own family, creating new memories while savoring the flavors of strawberry and banana.
What Makes This Strawberry Banana Bread Recipe Special?
This recipe stands out because it combines the rich flavors of overripe bananas with juicy strawberries, creating a moist and tender bread. The use of pancake mix simplifies the process, allowing you to whip up this treat in no time. Plus, the optional glaze adds a sweet finishing touch that elevates the whole experience. It’s perfect for any occasion, whether you’re hosting a brunch or just treating yourself!
The Full Strawberry Banana Bread Recipe
Ingredients
- 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 pancake mix
- 1 cup chopped strawberries
- ¾ cup powdered sugar
- ⅛ teaspoon strawberry extract (optional)
- 2-3 tablespoons heavy whipping cream
- 2 drops red food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with nonstick baking spray or greasing and flouring it. This will help the bread release easily after baking.
- In a large bowl, mash the overripe banana using a fork or potato masher until smooth. Make sure to use a ripe banana for the best flavor.
- Add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil to the mashed banana. Stir until well combined. This mixture will provide the moisture needed for a soft bread.
- Mix in the granulated sugar and pancake mix, stirring until just combined. Be careful not to overmix, as this can lead to a dense bread.
- Gently fold in the chopped strawberries, being careful not to overmix. Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. This is key to ensuring your bread is perfectly baked.
- Allow the bread to cool in the pan for 15-20 minutes before removing it. Let it cool completely on a wire rack before frosting, which helps maintain the texture.
- For the glaze, whisk together the powdered sugar, remaining ½ teaspoon of vanilla extract, strawberry extract (if using), and 2 tablespoons of heavy cream. Adjust the consistency by adding more cream if needed. If desired, add a drop or two of red food coloring for a fun touch.
- Frost the cooled bread with the glaze. Note that the frosting will not set completely but will develop a crust on the outside, adding a delightful sweetness.
- Store the bread covered at room temperature for up to 3 days, or freeze the unfrosted bread for up to 3 months. This allows you to enjoy this treat whenever you like!
Serving Suggestions and Variations for Strawberry Banana Bread
This Strawberry Banana Bread is delicious on its own, but you can elevate it even further! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. You can also toast slices and spread a bit of butter for a delightful breakfast option. For a fun twist, try adding other fruits like blueberries or raspberries along with the strawberries to create your own unique flavor combinations. If you prefer a less sweet bread, simply reduce the amount of granulated sugar.
Frequently Asked Questions About Strawberry Banana Bread
Can I use frozen strawberries? Yes! Just make sure to thaw and drain them before adding them to the batter to avoid excess moisture.
How do I know when the bread is done? A toothpick inserted into the center should come out clean or with a few crumbs attached. If it comes out wet, give it a few more minutes in the oven.
Can I make this bread gluten-free? Absolutely! Substitute the pancake mix with a gluten-free pancake mix or flour blend.
What should I do with leftover bread? Store it in an airtight container at room temperature for up to three days or freeze it for later enjoyment.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 180
- Servings: 10
Strawberry Banana Bread
Equipment
- Loaf Pan 9x5 inch loaf pan
- Mixing bowl For combining ingredients
- Whisk For mixing wet ingredients
- Fork or potato masher For mashing banana
Ingredients
Main Ingredients
- 1 medium overripe banana
- 2 large eggs
- 0.25 cup water
- 2 teaspoons vanilla extract
- 0.5 cup vegetable oil
- 0.33 cup granulated sugar
- 2 cups pancake mix
- 1 cup chopped strawberries
- 0.75 cup powdered sugar
- 0.125 teaspoon strawberry extract optional
- 2 tablespoons heavy whipping cream adjust for consistency
- 2 drops red food coloring optional
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with nonstick baking spray or greasing and flouring it.
- In a large bowl, mash the overripe banana using a fork or potato masher until smooth.
- Add the eggs, water, 1 teaspoon of vanilla extract, and vegetable oil to the mashed banana. Stir until well combined.
- Mix in the granulated sugar and pancake mix, stirring until just combined.
- Gently fold in the chopped strawberries, being careful not to overmix. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow the bread to cool in the pan for 15-20 minutes before removing it. Let it cool completely on a wire rack before frosting.
- For the glaze, whisk together the powdered sugar, remaining ½ teaspoon of vanilla extract, strawberry extract (if using), and 2 tablespoons of heavy cream.
- Adjust the consistency by adding more cream if needed. If desired, add a drop or two of red food coloring.
- Frost the cooled bread with the glaze. Note that the frosting will not set completely but will develop a crust on the outside.
- Store the bread covered at room temperature for up to 3 days, or freeze the unfrosted bread for up to 3 months.