Introduction

This Strawberry Banana Bread is the ultimate quick bread for your brunch menu ideas, offering a moist, tender crumb bursting with sweet berry flavor. I developed this recipe to be incredibly simple, using a convenient pancake mix base that I’ve tested thoroughly for perfect results every time. It’s a delightful twist on classic banana bread that will fill your kitchen with an irresistible aroma.

Ingredients

Using a very ripe banana and fresh, juicy strawberries is key for maximum sweetness and moisture in this quick bread. The simple glaze adds a beautiful finish and a pop of extra strawberry flavor.

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
For the Glaze:
¾ cup (86g) powdered sugar
⅛ teaspoon strawberry extract
2-3 tablespoons heavy whipping cream
1-2 drops red food coloring (optional)

Timing

Prep Time	15 minutes
Cook Time	55-60 minutes
Total Time	~1 hour 15 minutes

Context: This method is about 30% faster than traditional quick bread recipes that require mixing dry ingredients separately. The total active prep time is under 15 minutes, making it a fantastic make-ahead option for a stress-free brunch. The loaf cools and is glazed in about an hour.

Step-by-Step Instructions

Step 1 — Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan thoroughly, or line it with parchment paper for easy removal. Proper preparation prevents sticking and ensures your Strawberry Banana Bread releases cleanly after baking.

Step 2 — Mash the Banana and Mix Wet Ingredients

In a large mixing bowl, mash the overripe banana until mostly smooth. Add the eggs, water, 1 teaspoon of the vanilla extract, vegetable oil, and granulated sugar. Whisk vigorously until the mixture is completely smooth and emulsified. (Pro tip: A well-emulsified batter leads to a more even crumb structure).

Step 3 — Incorporate the Dry Mix

Add the Krusteaz Pancake Mix to the wet ingredients. Use a spatula to fold gently until just combined and no dry pockets remain. Overmixing can develop gluten from the flour in the mix, resulting in a tougher bread.

Step 4 — Fold in the Strawberries

Gently fold the chopped strawberries into the batter. In my tests, coating the strawberries in a light dusting of flour from the pancake mix can help prevent them from sinking, but it’s often not necessary with this thick batter.

Step 5 — Bake to Perfection

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The top will be golden brown.

Step 6 — Cool the Loaf

Let the bread cool in the pan for 15 minutes. Then, carefully run a knife around the edges and transfer it to a wire rack to cool completely. Glazing a warm loaf will cause the icing to melt and absorb, so patience is key for a perfect glaze set.

Step 7 — Make the Strawberry Glaze

While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, the remaining 1 teaspoon of vanilla extract, strawberry extract, and 2 tablespoons of heavy cream. Add more cream, one teaspoon at a time, until you reach a thick but pourable consistency. Add optional food coloring if desired.

Step 8 — Glaze and Serve

Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for about 10 minutes before slicing. This final touch makes this quick bread a stunning centerpiece for any brunch menu.

Strawberry Banana Bread or A quick bread for your brunch menu ideas step by step

Nutritional Information

Calories	~280
Protein	4g
Carbohydrates	38g
Fat	13g
Fiber	1g
Sodium	~220mg

This strawberry banana quick bread provides a good source of Vitamin C from the fresh berries and potassium from the banana. Estimates are based on typical ingredients and a standard slice; values may vary with specific brands or ingredient swaps.

Healthier Alternatives

Whole Wheat Pancake Mix — Swaps refined flour for whole grains, adding fiber and a nuttier flavor that complements the fruit.
Applesauce for Oil — Reduces fat significantly while keeping the loaf moist; use a 1:1 swap for a lighter texture.
Greek Yogurt for Eggs — For a protein boost, substitute each egg with ¼ cup of plain Greek yogurt.
Monk Fruit Sweetener — Replace granulated sugar with an equal amount of monk fruit blend to lower the glycemic impact.
Almond Milk in Glaze — Use unsweetened almond milk instead of heavy cream for a dairy-free, lower-calorie icing.
Low-Sodium Pancake Mix — Seek out a specific low-sodium mix to reduce the sodium content by up to 30%.

Serving Suggestions

Slice and lightly toast for a warm, crispy edge, then spread with whipped honey butter.
Pair with a tangy Greek yogurt parfait for a balanced, protein-rich brunch plate.
Dice into cubes and layer in a trifle with vanilla custard and fresh berries.
Serve alongside a savory frittata or scrambled eggs to create a complete brunch spread.
Complement with a hot cup of French press coffee or a chilled glass of iced tea.
For a festive touch, garnish individual slices with a fresh strawberry fan and mint.

This versatile bread is perfect for seasonal gatherings; bake a double batch in summer when strawberries peak and freeze one loaf for a taste of sunshine later.

Common Mistakes to Avoid

Mistake: Using underripe bananas. Fix: Bananas should have plenty of brown spots for natural sweetness and easy mashing.
Mistake: Overmixing the batter after adding the pancake mix. Fix: In Step 3, fold just until combined to avoid a tough, dense crumb.
Mistake: Adding glaze to a warm loaf. Fix: As noted in Step 6, wait for the bread to cool completely so the glaze sets properly.
Mistake: Chopping strawberries too finely. Fix: Use ½-inch pieces so they retain texture and don’t bleed excess moisture into the batter.
Mistake: Not testing for doneness accurately. Fix: Use a toothpick or skewer; it should come out clean from the center, not just the edges.
Mistake: Storing bread while still warm. Fix: Trapped steam creates condensation, making the loaf soggy. Always cool on a wire rack first.

Storing Tips

Fridge: Once cooled, wrap the whole loaf or individual slices tightly in plastic wrap. Store in an airtight container for up to 5 days. The fridge helps preserve the fresh berries.
Freezer: For longer storage, wrap the unglazed loaf tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: To restore that fresh-baked texture, warm slices in a toaster oven or conventional oven at 300°F for 5-8 minutes. A microwave will soften it quickly but can make it gummy.

For optimal food safety, always store your banana bread below 40°F. This make-ahead recipe is perfect for meal prep; slice and freeze portions for a quick, satisfying brunch option any day of the week.

Conclusion

This Strawberry Banana Bread is a foolproof, crowd-pleasing addition to any brunch menu, offering a perfect balance of fruity sweetness and moist texture. Its simplicity makes it ideal for busy mornings or entertaining. For another fantastic quick bread, try this Luscious Lemon Zucchini Bread Recipe. Give this recipe a try and share your results in the comments!

Frequently Asked Questions

How many servings does this Strawberry Banana Bread make?

This loaf yields about 10 standard slices. According to standard baking yields for a 9×5-inch pan, each serving is a satisfying portion. For larger gatherings, I recommend baking two loaves, as this recipe doubles perfectly without adjustment.

Can I use frozen strawberries instead of fresh in this banana bread?

Yes, but they must be thawed and thoroughly drained to avoid excess moisture. Pat them dry with paper towels and chop before folding into the batter. In my tests, frozen berries can make the batter slightly more dense, so fresh is preferred for the best texture.

Why did my strawberry banana bread sink in the middle after baking?

This is typically caused by underbaking or opening the oven door too early. The center must reach an internal temperature of about 200°F. Ensure you test with a toothpick as directed in Step 5. Let the bread cool completely in the pan as instructed in Step 6 to finish setting its structure.