Strawberry Banana Bread

This easy-to-make bread combines the comfort of banana bread with the fresh burst of strawberries, creating a delicious treat for any occasion.

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Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 12 servings

Calories: 250

1 medium overripe banana Adds natural sweetness and moisture.
2 large eggs Helps bind the ingredients together.
¼ cup water Helps achieve the right consistency.
2 teaspoons vanilla extract Enhances overall flavor.
½ cup vegetable oil Ensures a moist and tender crumb.
⅓ cup granulated sugar Adds sweetness and helps with browning.
2 cups Krusteaz Pancake Mix Convenient base for preparation.
1 cup chopped strawberries Provides bursts of fruity flavor.
¾ cup powdered sugar Used for making the glaze.
⅛ teaspoon strawberry extract Optional for extra flavor.
2-3 tablespoons heavy whipping cream Helps achieve a smooth consistency in the glaze.
1-2 drops red food coloring Optional for visual appeal.

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick baking spray 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 until combined.
Gradually mix in sugar followed by pancake mix; stir until everything is well incorporated.
Carefully fold in chopped strawberries; pour batter into prepared loaf pan.
Bake for 40-50 minutes or until a toothpick comes out clean. Cool briefly before transferring from pan.
Prepare glaze by whisking powdered sugar with remaining vanilla extract, strawberry extract if desired, plus heavy cream until smooth.
Frost cooled bread with glaze. Store any leftovers covered at room temperature up to three days or freeze unfrosted loaves for up to two months.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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