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Strawberry Banana Bread

An incredibly moist and tender banana bread bursting with fresh strawberries and generously topped with a thick, glossy pink glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cups all-purpose flour plus 1 extra tablespoon for tossing strawberries
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup mashed overripe bananas about 3 medium bananas
  • 1.5 cups fresh strawberries diced
Pink Glaze
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp strawberry puree or milk adjust for consistency
  • 0.5 tsp pure vanilla extract

Equipment

  • 9x5-inch Loaf Pan
  • Mixing bowls
  • Whisk
  • Rubber Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper leaving an overhang.
  2. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs one at a time, followed by the vanilla and mashed bananas.
  4. Add the dry ingredients to the wet banana mixture. Use a spatula to gently fold them together until just combined. Do not overmix.
  5. In a small bowl, toss the diced strawberries with the remaining 1 tablespoon of flour. Gently fold the coated strawberries into the batter.
  6. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, tenting with foil at the 40-minute mark if the top is browning too fast. It's done when a toothpick in the center comes out mostly clean.
  7. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  8. To make the glaze, whisk together the powdered sugar, vanilla, and enough strawberry puree/milk to reach a thick, pourable consistency.
  9. Spoon the glaze generously over the completely cooled bread. Let set before slicing.

Notes

Tossing the strawberries in flour prevents them from sinking to the bottom of the pan. Ensure the bread is completely cool before adding the glaze, otherwise it will melt off.