This strawberry banana loaf has been a kitchen staple since I first pulled a rustic, fragrant loaf from the oven on a late-spring morning. I discovered this combination when a lonely overripe banana and a punnet of strawberries were crying out in my fridge. The result was instantly comforting: the familiar dense, moist crumb of banana bread brightened by soft pockets of strawberry and finished with a glossy, slightly tangy glaze. It’s the kind of loaf you slice thick for breakfast with coffee, or serve as a simple dessert with a scoop of vanilla ice cream.

I remember the first time my partner took a bite and closed their eyes, saying it tasted like summer mornings — sweet, a little floral from the vanilla, and lightly tart from the strawberries. That moment sealed this loaf’s place in our rotation. The texture is tender without being gummy; the batter uses Krusteaz pancake mix for structure and convenience, which keeps the loaf perfectly tender and forgiving if you overmix a little. The glaze sets to a thin crust that gives each slice a pretty sheen and a gentle hit of extra sweetness without overpowering the fruit.

Ingredients

• 1 medium overripe banana: Look for heavy brown spotting on the peel—this ensures maximum sweetness and moisture. Overripe bananas mash easily and add natural sugar and richness to the loaf.
• 2 large eggs: Bring to room temperature for better emulsification and rise. Eggs provide structure and tenderness; use large eggs for consistent results.
• 1/4 cup (59 ml) water: Adds hydration without diluting flavor; if you prefer a richer loaf you can substitute milk for slightly more tenderness.
• 2 teaspoons vanilla extract, divided: Use pure vanilla if possible—one teaspoon goes into the batter and 1/2 teaspoon into the glaze to layer flavor.
• 1/2 cup (119 ml) vegetable oil: Neutral-flavored oil keeps the crumb moist; can substitute melted coconut oil for a hint of tropical aroma.
• 1/3 cup (67 g) granulated sugar: Balances the fruit sweetness; if your strawberries are very sweet you can reduce by 1 tablespoon.
• 2 cups (244 g) Krusteaz Pancake Mix: This pre-mixed blend simplifies the dry ingredients and yields a reliable, tender crumb—no measuring of baking powder, salt, or flour.
• 1 cup (149 g) chopped fresh strawberries: Choose ripe but firm berries so they hold shape during folding. Hull and roughly chop to even pieces about 1/3–1/2 inch.
• 3/4 cup (86 g) powdered sugar: For the glaze; sift if lumpy to ensure a smooth finish.
• 1/8 teaspoon strawberry extract (optional): Use sparingly—this boosts strawberry aroma without adding extra moisture.
• 2–3 tablespoons heavy whipping cream: Adjust to reach the right glaze consistency. Use 3 tablespoons for a slightly thinner glaze.
• 1–2 drops red food coloring (optional): For a pinker glaze if your strawberries are pale; not necessary for flavor.

Instructions

Preheat and prepare: Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick baking spray that includes flour, or grease and flour the pan. Proper pan prep prevents sticking and ensures the loaf releases cleanly once cooled. Mash the banana and combine wet ingredients: In a large bowl, mash the medium overripe banana with a fork or potato masher until mostly smooth with a few small chunks for texture. Add 2 large eggs, 1/4 cup water, 1 teaspoon vanilla, and 1/2 cup vegetable oil. Whisk until the mixture is homogenous and glossy—this emulsification helps trap air for gentle rise. Add sugar and dry mix: Stir in 1/3 cup granulated sugar until dissolved. Add 2 cups Krusteaz pancake mix and fold until just combined. Avoid overmixing: stop when streaks of dry mix disappear to keep the crumb tender rather than tough. Fold in the strawberries: Gently fold in 1 cup chopped strawberries with a spatula, saving a few pieces to press on top if desired. Fold just enough to distribute the fruit evenly—excessive stirring will bleed the berries and color the batter. Bake: Pour the batter into the prepared pan and smooth the top. Bake at 350°F for 40–50 minutes, testing with a toothpick inserted into the center. It should come out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil for the final 10–15 minutes. Cool before glazing: Remove the loaf and cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before making the glaze. Frosting a warm loaf will make the glaze run and not set properly. Make the glaze and finish: Whisk together 3/4 cup powdered sugar with 1/2 teaspoon vanilla, 1/8 teaspoon strawberry extract (if using), and 2 tablespoons heavy cream. Add more cream a teaspoon at a time until you reach a pourable glaze. Add 1–2 drops red food coloring if a pinker hue is desired. Drizzle over the cooled loaf and allow the glaze to form a thin crust before slicing.

Storage Tips

Store the loaf covered at room temperature for up to 3 days to keep the crumb soft; use an airtight container or wrap tightly with plastic wrap. If you live somewhere humid or very warm, store in the refrigerator and bring to room temperature before serving to soften. For longer storage, wrap the unfrosted loaf or individual slices tightly in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours, then apply glaze after warming slightly. To refresh a slice, warm it briefly in the microwave for 10–15 seconds.

Ingredient Substitutions

If you prefer dairy-free, substitute the heavy cream in the glaze with coconut cream or a dairy-free milk and add a pinch more powdered sugar for body. For a gluten-free version, replace the Krusteaz pancake mix with a certified gluten-free pancake or quick-bread mix that includes xanthan gum; expect a slightly different texture. Swap the vegetable oil for melted unsalted butter for richer flavor, or use applesauce for lower fat (replace half the oil with applesauce to avoid a dryer loaf). Frozen strawberries can be used—toss them in a tablespoon of flour before folding to reduce bleeding into the batter.

Serving Suggestions

Serve thick slices with plain Greek yogurt or a scoop of vanilla ice cream for dessert, or simply buttered for breakfast. Garnish slices with a few fresh strawberry halves and a light dusting of powdered sugar for a pretty brunch presentation. Pair with strong coffee or a fruit-forward tea. For an afternoon tea, offer this loaf alongside scones and light sandwiches; its tender crumb balances richer pastries nicely.

Cultural Background

Quick breads like this banana-strawberry loaf are rooted in American home baking traditions where convenience and flavor meet. The use of pancake mix as a base is a modern shortcut that echoes wartime and post-war pantry cooking—home cooks adapted pre-mixed ingredients to save time while still producing comforting homemade goods. Combining banana with seasonal fruit reflects a long history of improvisational baking: using ripe fruit on hand to elevate simple batters into celebratory loaves.

Seasonal Adaptations

Adapt this loaf for seasons by switching fruit: late summer, mix in blueberries and lemon zest; autumn, try diced apples with a cinnamon glaze; winter, folded cranberries and orange zest make a festive loaf. For strawberry season, double the berries or add a handful of chopped macadamia nuts for crunch. Adjust sugar slightly based on fruit sweetness—sweeter summer fruit often allows for a small reduction in added sugar.

Meal Prep Tips

For meal prep, bake two loaves: keep one in the freezer unfrosted and glaze the other for immediate use. Slice the frozen loaf before freezing so you can defrost individual portions. Store slices in freezer-safe bags with parchment between slices to prevent sticking. If preparing breakfasts for the week, warm slices briefly in the toaster oven and top with a smear of ricotta or nut butter for protein. Label and date frozen loaves to rotate stock and avoid freezer burn.

Success Stories

Readers have shared that this loaf is their new go-to when they want something simple but special. One friend admitted they once made it with rum-soaked bananas for an adult brunch, which added depth, and another reader reported that swapping in almond oil created a wonderfully nutty aroma. The loaf’s forgiving nature means first-time bakers often get rave reviews—the most common comment is how moist it stays even a day later.

Whether you bake it for a quiet breakfast, a crowd, or to use up fruit on the verge of going soft, this strawberry banana loaf is a reliable, delicious treat. Make it your own with substitutions and enjoy the little ritual of slicing into that glossy, fruit-speckled crumb.