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This Strawberry Banana Bread Recipe will become your new favorite easy quick bread recipe! This is a ONE BOWL Banana Bread recipe full of fresh strawberries and a nice glaze on top – and it has a secret ingredient that makes it even easier to make!
Easiest Banana Bread Recipe Ever
I looooove banana bread. It’s so good for breakfast, brunch, and snacks. I’ve been known to eat way more than my fair share whenever it’s on my counter (or in my freezer). It’s especially good for a potluck or brunch because you a make it ahead of time, then slice it and serve it. Level up your classic banana bread by adding strawberries! This will be your go-to bread from now on!
You will love this recipe because:
- It’s easy – ONE BOWL – no mixer needed!
- Has a semi-homemade ingredient to make it even faster
- Soft and moist and perfect with an amazing glaze on top
The SECRET to Banana Strawberry Bread
Okay, okay. You want to know the SECRET to this banana bread? Here it is: It’s made with…pancake mix!
PANCAKE MIX! Yes, that’s right. This bread starts with Krusteaz Pancake Mix (the kind you just normally would add water to to make pancakes). Using pancake mix makes it so much simpler! You can use any pancake mix that only needs water added. You don’t need to add any extra baking soda or baking powder or all purpose flour!
Other Ingredients Needed
- Banana: You’ll need one overripe banana. Make sure it’s got lots of brown spots – that makes it extra sweet.
- Eggs: 2 large eggs help make this moist and give structure to the bread
- Oil: Keeps the bread moist
- Water: Helps it blend up nice and smooth. You could also use milk.
- Sugar: Since pancakes aren’t normally sweet, you need to add some extra granulated sugar.
- Strawberries: Fresh chopped berries work best
- For the Glaze: if you use the glaze, you’ll need some powdered sugar and cream or milk. I also use Strawberry Extract to pump up the flavor, but you can use vanilla if you don’t have strawberry.
How to Make This One Bowl Banana Bread
- Add banana to a large bowl. Mash with a fork or potato masher.
- Add eggs, water, 1 teaspoon vanilla, and oil to mashed banana. Stir.
- Add dry ingredients. Stir to combine.
- Gently fold in strawberries. Pour batter into prepared pan.
- 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.
- Make the glaze and frost bread. Frosting won’t set completely but will get a crust on the outside.
Expert Tips
- Fresh vs Frozen Strawberries: I don’t recommend using frozen berries because they will have too much water and weigh down the bread.
- You can skip making the glaze if you prefer but it adds some sweetness to the recipe.
- This recipe was written for a 9×5-inch loaf pan. You can use one that is a bit larger, or you can make two smaller loaves in two 8×4-inch pans (they won’t rise as high).
- Store bread covered for up to 3 days on the counter or freeze unfrosted bread for up to 3 months.
FAQs
Store in an airtight container in the freezer for up to 2 months. I recommend diving the slices up into their own containers so it is easy to grab and go!
This bread would be great with fresh raspberries or blueberries instead of strawberries.
Strawberry Banana Bread Recipe
Recipe Video
Ingredients
- 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
- 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.
- Add banana to a large bowl. Mash with a fork or potato masher.
- Add eggs, water, 1 teaspoon vanilla, and oil. Stir.
- Add sugar and pancake mix. Stir to combine.
- Gently fold in strawberries. Pour batter into prepared pan.
- 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.
- 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.
- Store bread covered for up to 3 days on the counter or freeze unfrosted bread for up to 3 months.
Recipe Notes
- When making frosting, you can use any kind of milk but know that the thinner the milk the thinner the frosting. Nonfat milk is thinner than heavy cream, etc. You will need less milk the thinner it is.
- You can use any pancake mix that only requires water to make the pancakes. Do not substitute Bisquik or others like that, just Krusteaz or similar.
- This recipe is written for an 9×5-inch pan. You can also bake it in an 8×4-inch pan.
Pancake mix?! Shut. Up. No, not really. But I didn’t know you could do that! Yet another use for my favorite versatile boxed mix!
This looks incredible, right down to the pink glaze. Pink. I mean, it’s so happy!
Well, that was unexpected. Who knew it’s possible to make such gorgeous banana bread with pancake mix? Mind blown. Excuse me while I pick up pieces of my brain off the floor.
Oh I’ve never had a banana bread made with pancake mix before! Very interesting! And I love the strawberry banana combo…looks so gorgeous, Dorothy!
Well, this is seriously amazing! I’m in love with that gorgeous topping 🙂 I’ll have to make my strawberry banana bread again and include this glaze!
Can we talk about how creative you are right now, Dorothy? Oh my goodness. I would never have thought to use pancake mix. This loaf looks too good, especially with that strawberry frosting on top!
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