Strawberry Banana Bread
A moist and tender loaf that combines the classic flavors of banana bread with the freshness of strawberries, topped with a sweet powdered sugar glaze.
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.
Notes
For a thinner glaze, add milk a few drops at a time. Let the loaf cool 20-30 minutes before glazing.