The first time I made this strawberry banana bread, I thought it might be too sweet or too soggy.
It surprised me: the crumb was tender, the strawberries brightened the loaf, and the bananas kept it deeply cozy.
If you love classic banana bread but want something fresher and easier, this is your new go-to.
For a plain banana-lover’s start, compare notes with my take on classic banana bread to see how adding strawberries changes the profile.
Why You’ll Love This Recipe
- Uses pantry-friendly pancake mix so you skip measuring multiple flours.
- Bananas add natural sweetness and moisture without lots of butter.
- Fresh strawberries give a bright pop and lovely pink streaks.
- A simple powdered sugar glaze turns it from breakfast to dessert in seconds.
This loaf bakes up with a moist, cake-like crumb and a slightly tender crust.
The pancake mix keeps the structure light but stable, so slices hold together while still feeling soft.
Bananas provide richness and sweetness, and the strawberries bake down to jammy pockets that cut through the sweetness with bright acidity.
“I made this for a weekend brunch and everyone asked for the recipe — moist, not too sweet, and that glaze is the perfect finish. Five stars!” — Reader K.R.
Key Ingredients
Pancake mix (2 cups).
Using pancake mix simplifies the recipe by supplying a balanced flour, leavening, and a touch of salt all in one. Use a reliable brand you trust for consistency; if your mix is self-rising, you’ll get a lighter loaf without separate baking powder.
Ripe bananas (2, mashed).
Bananas are your moisture and flavor engine. The riper they are (lots of brown freckling), the more sugar and banana flavor they contribute; underripe fruit will yield a blander loaf.
Strawberries (1 cup, chopped).
Fresh strawberries bake into bright, slightly jammy pockets. Choose firm, ripe berries and chop them into uniform pieces so they distribute evenly and don’t sink into the pan.
Vegetable oil (1/3 cup).
Oil keeps the crumb tender and extends shelf life. It also creates a softer mouthfeel compared with butter. Neutral oils like vegetable or canola are best so the fruit flavors can shine.
You can also use this riff to compare texture to a denser loaf like my moist banana zucchini bread.
Full ingredient list:
- 2 cups pancake mix
- 2 ripe bananas, mashed
- 1 cup strawberries, chopped
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Step-by-Step Instructions
Step 1: Prep oven and pan
Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan well with butter or nonstick spray.
Pro Tip: Line the pan with parchment that overhangs the short sides for easy removal.
Step 2: Combine the dry ingredients
In a large bowl, stir together the pancake mix and 1/2 cup sugar until evenly mixed.
This ensures the sugar distributes through the loaf and the leavening in the pancake mix is not clumped.
Pro Tip: Sifting is optional, but a quick whisk breaks up any lumps for a lighter texture.
Step 3: Make the wet mixture
In another bowl, mash the ripe bananas until smooth.
Add the chopped strawberries, vegetable oil, 3/4 cup milk, and 1 teaspoon vanilla extract and stir to combine.
Pro Tip: If your strawberries are very juicy, pat them dry on paper towel first to avoid thinning the batter.
Step 4: Fold wet into dry
Add the wet ingredients to the dry ingredients and gently stir until just combined.
Avoid overmixing — a few streaks of flour are okay; they’ll disappear during baking.
Pro Tip: Overmixing makes a tough crumb. Stop once you don’t see large pockets of dry mix.
Step 5: Bake the loaf
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tip: If the top browns too quickly, tent loosely with foil for the last 10–15 minutes of baking.
Step 6: Make the glaze and finish
When the loaf is cooled to warm or room temperature, whisk 1 cup powdered sugar with 1–2 tablespoons milk until smooth.
Drizzle the glaze over the cooled bread and let it set before slicing.
Pro Tip: For a thinner glaze, add milk a few drops at a time; for a slightly tangy glaze, swap half the milk for orange juice.
Visual cue: The bread is done when the center springs back slightly and a toothpick is clean or has just a few moist crumbs.
If you want to add mix-ins like nuts or chocolate chips, fold them in at the same time as the strawberries—this is a great spot to riff on a favorite like chocolate chip banana bread.
Expert Tips for Success
- Measure pancake mix by spooning it into the cup and leveling with a knife. Packing flours or mixes can add too much dry ingredient and dry the loaf.
- Use very ripe bananas; they’re sweeter and more flavorful so you can keep the added sugar moderate.
- If your strawberries are watery, toss them with a teaspoon of flour before folding in. This helps prevent sinking and prevents wet spots.
- Check doneness early at 50 minutes and in 5-minute intervals after. Oven temperatures vary and you want to avoid an overbaked dry crumb.
- For an even crumb, let the batter rest 5 minutes before baking so bubbles settle and the mix hydrates evenly.
- Use a light-colored metal or glass loaf pan; very dark pans can over-brown the edges. If your pan is dark, reduce the oven temperature by 15–20°F.
- If your loaf is baking unevenly (domed center and undercooked sides), try placing a second loaf pan of water on the rack below to stabilize oven temperature.
- For a richer flavor profile, try swapping a tablespoon of milk for buttermilk or yogurt; this adds tang and tenderizes the crumb.
- Want a bolder twist? A shot of espresso or a sprinkle of instant espresso powder complements banana beautifully—see my take on chocolate-espresso banana bread for inspiration.
- Let the loaf cool at least 20–30 minutes before glazing so the glaze doesn’t run off and the loaf slices cleanly.
Storage & Freezing
Room temperature: Wrap cooled slices tightly in plastic wrap or store in an airtight container for up to 2 days.
Avoid leaving it unwrapped; the exposed crumb dries quickly.
Refrigerator: Store in an airtight container for up to 5 days.
Chill can firm up the texture, so bring slices to room temperature or warm briefly before serving.
Freezer: Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months.
To thaw, move to the fridge overnight or unwrap and sit at room temperature for an hour. For quicker thawing, microwave individual slices for 20–30 seconds.
Reheating: Toast slices lightly, or warm in a 325°F oven for 10–12 minutes until slightly crisp on the edges.
If frozen, heat directly from frozen at a slightly lower temperature to avoid burning the outside.
Variations & Substitutions
Strawberry-swirl: Puree half the strawberries and swirl into the batter for ribbons of jammy fruit.
This creates a marbled look and more consistent strawberry flavor.
Nutty upgrade: Fold in 1/2 cup chopped walnuts or pecans for crunch and a nutty finish.
Toast the nuts first for added depth.
Chocolate-strawberry: Fold in 1/3 cup dark chocolate chunks for a decadent contrast.
Chocolate and strawberry is a classic pairing — keep chocolate to a moderate amount so it doesn’t overwhelm the banana.
Dietary swaps: Replace milk with almond or oat milk for dairy-free; use coconut oil in place of vegetable oil if you want a subtle coconut note.
If you prefer a coffee-cake vibe, try the ideas over at my coffee cake banana bread riff for topping ideas like streusel.
Frequently Asked Questions
Q: Can I use frozen strawberries in this bread?
A: Yes, but thaw and drain them well, then pat dry so they don’t add excess moisture. Toss thawed berries in a teaspoon of flour before folding in to reduce bleeding and sinking.
Q: Can I halve the recipe for a smaller loaf?
A: Absolutely. Use a loaf pan about 8×4 inches and check for doneness sooner, around 35–45 minutes. Keep an eye because smaller loaves bake faster.
Q: What if my batter seems too thin or too thick?
A: Batter should pour but be somewhat thick. If it’s very thin, your strawberries were likely too juicy or bananas too ripe — add a tablespoon or two more pancake mix. If too thick, add milk by tablespoon increments.
Q: Can I skip the glaze?
A: Of course. The glaze is optional. A light dusting of powdered sugar or a smear of butter also works nicely.
Q: How do I prevent strawberries from sinking?
A: Chop strawberries to uniform size, pat dry, and toss with a teaspoon of flour before folding. Add them at the end and fold gently to distribute.
Final Thoughts
This strawberry banana bread is an easy, forgiving recipe that feels special with very little fuss.
If you enjoyed it, please leave a star rating in the recipe card below and pin this to your favorite breakfast board.
For another popular take on this flavor, check out Strawberry Banana Bread | The Recipe Critic for a different approach.
For community-tested variations and user reviews, see this Strawberry Banana Bread Recipe – Allrecipes.
Strawberry Banana Bread
Ingredients
Dry Ingredients
- 2 cups pancake mix Use a reliable brand for consistency.
- 1/2 cup sugar Mixed with dry ingredients.
Wet Ingredients
- 2 ripe bananas, mashed The riper the bananas, the better the flavor.
- 1 cup strawberries, chopped Choose firm, ripe strawberries.
- 1/3 cup vegetable oil Keep the crumb tender.
- 3/4 cup milk Provides moisture.
- 1 teaspoon vanilla extract Adds flavor.
Glaze Ingredients
- 1 cup powdered sugar For the glaze.
- 1-2 tablespoons milk Adjust to desired thickness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray. Optionally, line the pan with parchment that overhangs the short sides for easy removal.
Combine Dry Ingredients
- In a large bowl, stir together the pancake mix and 1/2 cup sugar until evenly mixed.
Make Wet Mixture
- In another bowl, mash the ripe bananas until smooth. Add the chopped strawberries, vegetable oil, 3/4 cup milk, and 1 teaspoon vanilla extract and stir to combine.
Combine Wet and Dry
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Avoid overmixing.
Bake the Loaf
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Make the Glaze
- When the loaf is cooled to warm or room temperature, whisk 1 cup powdered sugar with 1–2 tablespoons milk until smooth. Drizzle the glaze over the cooled bread and let it set before slicing.
