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Strawberry Banana Bread Recipe

Banana Strawberry Bread Recipe With Glaze

This banana strawberry bread is a super moist sweet bread made with mashed banana, chunks of fresh strawberries and delicious strawberry glaze. Enjoy a slice of this berry bread for breakfast, dessert, or as a sweet snack alongside some soft butter, strawberry jam, or whipped cream.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 slices

Ingredients
  

Strawberry Bread

  • 1 large egg, room temp
  • ½ cup brown sugar
  • ⅓ cup olive oil
  • ¼ cup white sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour + 2 tablespoon to coat the strawberries
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed banana, about 2 ½ bananas
  • 1 ½ cup chopped strawberries
  • 1 teaspoon ground cinnamon

Strawberry Glaze

  • 3 tablespoon fresh strawberries, mashed with a fork
  • 1 ⅓ cup powdered sugar
  • 1 tablespoon milk or juice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease one 9×5-inch loaf pan with cooking spray, butter. I like to add a piece of parchment paper with overhangs instead to easily pull out the bread easily from the tin later. Set aside.
  • In a large bowl, mix egg, sugars, vanilla, mashed banana, and oil.
  • In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines.
  • In a small bowl coat the strawberries with 2 tablespoon of flour. Gently stir the strawberries into batter with a spatula. The batter: should be soft, sticky and you’ll have to spoon it into the tin. It doesn’t have a ‘’pourable’’ texture.
  • Transfer the batter into a 9 x 5 inch loaf tin. Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!). Make a small cut in the middle of the bread. Decorate with more strawberry slices on top (optional).
  • Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. The texture of the bread will vary on the moisture content of strawberries and bananas.
  • Take the bread out from the oven and let it cool for 10-15 minutes. Then transfer to a wire rack to cool completely.
  • While the bread is cooling, whisk the glaze ingredients and then drizzle generously over the bread. You will have some glaze leftovers, freeze it for up to 2 months. Enjoy!

Notes

  • Flavor and texture: very moist but not wet. Strawberry flavor and smell. Hint of banana sweetness/flavor depending on how ripe your bananas. Banana helps with adding more sweetness to the bread and helps with the moist texture.
  • Every oven is different, I recommend checking the bread towards the last 40-50 minutes. If the top gets too brown, cover with foil until the end.
  • Don’t over-mix the dry and wet ingredients as you can end up with a dense bread. Rather, stir the ingredients until just combined. 
  • To prevent the top from turning too brown before the center of the bread is cooked through properly, place a sheet of foil over the top of the bread loaf tin for the last 10 minutes of baking. 
     
     
     
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