Strawberry Banana Bread Recipe - Easy Recipe for Breakfast & Dessert

If you think banana bread couldn’t get any better… think again. This Strawberry Banana Bread Recipe is the glow-up your breakfast table has been waiting for. Soft, moist, loaded with fresh strawberries, and drizzled with a dreamy glaze — it’s basically dessert disguised as breakfast. And here’s the kicker: it’s a ONE BOWL wonder. No mixer. No drama. Just pure deliciousness.

Now, I know what you’re thinking — what’s the secret? Well, IMO, this is even better than figuring out how to grill Chicken Cordon Bleu without burning it. The big reveal? PANCAKE MIX. Yep. Grab that Krusteaz mix (the “just add water” kind), and you’ve already skipped half the measuring. It’s like making the ultimate chicken quesadilla without needing to shred cheese for an hour.

This bread is perfect for literally every occasion — brunch, snack time, potlucks, or when you “accidentally” buy too many bananas. Slice it up and serve it next to your weekend spread (bonus points if you also whip up Chicken Cordon Bleu quesadillas or a spicy chili relleno to impress the crew).

Why you’ll love it:

• Easy-peasy: One bowl, no mixer.

• Semi-homemade hack: Pancake mix for the win.

• Crowd-pleaser: Fresh strawberries + bananas = magic.

If classic banana bread is your comfort food, adding strawberries is like upgrading from plain to tasty Chicken Cordon Bleu — still cozy, but way more exciting. So, whether you’re craving something sweet for breakfast or need a quick dessert for a gathering, this recipe will have you looking like a kitchen pro.

Strawberry Banana Bread Recipe - Easy Recipe for Breakfast & Dessert

Soft, fruity, and oh-so-easy! This loaf combines ripe bananas, juicy strawberries, and the magic shortcut of pancake mix. Drizzle it with a pretty strawberry glaze, and you’ve got the ultimate brunch treat.

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Yield: 12 slices

Author: Aleda

Category: Dessert

Ingredients

• 1 medium, very ripe banana
• 2 large eggs
• ¼ cup (59 ml) water
• 2 teaspoons vanilla extract, divided
• ½ cup (119 ml) vegetable oil
• ⅓ cup (67 g) granulated sugar
• 2 cups (244 g) Krusteaz Pancake Mix
• 1 cup (149 g) fresh strawberries, chopped
• ¾ cup (86 g) powdered sugar
• ⅛ teaspoon strawberry extract
• 2–3 tablespoons heavy whipping cream
• 1–2 drops red food coloring (optional)

Directions

1. Get the oven ready – Heat to 350°F (175°C). Coat a 9×5-inch loaf pan with baking spray containing flour, or grease and flour it yourself.
2. Mash the banana – In a big mixing bowl, mash the banana with a fork or potato masher until smooth.
3. Mix the wet ingredients – Whisk in the eggs, water, 1 teaspoon of vanilla extract, and the oil.
4. Add the dry ingredients – Stir in the sugar and pancake mix just until everything is combined.
5. Fold in the fruit – Gently mix in the chopped strawberries, being careful not to over-stir.
6. Bake – Pour the batter into the pan and bake for 40–50 minutes. It’s done when a toothpick inserted in the center comes out clean or with only a few crumbs. Let it cool in the pan for 15–20 minutes, then remove and cool completely before glazing.
7. Make the glaze – In a small bowl, whisk together powdered sugar, ½ teaspoon vanilla, strawberry extract, and 2 tablespoons cream. Add more cream for a thinner glaze. Stir in food coloring if desired.
8. Finish and serve – Drizzle the glaze over the cooled bread. It will form a light crust but stay soft underneath.
9. Storage – Keep covered at room temperature for up to 3 days, or freeze the loaf (without glaze) for up to 3 months.

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