Strawberry Banana Bread with Strawberry Glaze

Picture a soft slice of banana bread dotted with strawberry pieces and topped with a pink glaze. This strawberry banana bread uses ripe bananas for moisture and fresh strawberries for a fruity bite. You mix the batter in one bowl, bake one loaf, and finish it with a simple glaze. This guide shows each step, with a result to check so you know it worked. The recipe makes 10 slices, with 15 minutes of prep and about 55 minutes of baking.

Why this banana bread recipe is worth baking

Many banana bread recipes taste alike, but fresh strawberries add a fruity twist.

Home bakers who need ways to use ripe bananas will find this loaf easy. The darker the peel, the sweeter the bread.

It also works as a breakfast recipe with coffee, or as a simple dessert.

The pink glaze makes it a pretty pick for brunch.

What you need for strawberry banana bread

Every amount below uses US measurements.

For the bread

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3 ripe bananas, mashed (about 1 1/2 cups)

• 1/4 cup sour cream

• 1 cup chopped fresh strawberries (1/2 inch            pieces), tossed with 1 tbsp flour

For the strawberry glaze

• 1 cup powdered sugar

• 2 tbsp mashed fresh strawberries

• 1 to 2 tsp milk

Tossing the strawberries in flour helps them stay spread through the batter.

How to make strawberry banana bread step by step

The method has six steps. Each step ends with a result you can check.

Heat the oven and prep the pan

Preheat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with parchment paper, leaving extra paper on the sides.

Mash the bananas and mix the wet ingredients

Mix the melted butter and sugar in a large bowl. Stir in the eggs, vanilla, bananas, and sour cream until the batter looks smooth.

Add the dry ingredients

Whisk the flour, baking soda, salt, and cinnamon together. Fold it into the wet mixture until just combined. Stop when no dry streaks remain, since overmixing makes the bread tough.

Fold in the strawberries

Fold in the floured strawberries gently. The pieces should look evenly spread through the batter.

Bake until a toothpick comes out clean

Pour the batter into the pan. Bake for 55 to 60 minutes. The loaf is done when a toothpick in the center comes out with a few moist crumbs but no wet batter. Cover the top with foil if it browns too fast.

Cool and add the glaze

Cool the bread in the pan for 15 minutes, then lift it out and cool it fully on a rack. Stir the powdered sugar, mashed strawberries, and 1 tsp of milk. Add more milk if needed until the glaze is thick but pourable. Spread it over the cooled loaf.

Common mistakes and quick fixes

A gummy center usually means the loaf needs more time. Bake a few more minutes and test again.

When the glaze melts and runs off, the bread was still warm. Cool it fully first.

If the strawberries sink to the bottom, toss them in flour before folding them in.

Serving ideas

Serve a thick slice with butter and a cup of coffee.

For a fruity brunch, pour a glass of Strawberry Hibiscus Refresher alongside.

You can also add a slice to a holiday dessert board next to Soft and Chewy Christmas Sugar Cookies.

Storing and freezing

Store the glazed bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

For longer storage, freeze the unglazed loaf, wrapped well, for up to 3 months. Thaw it at room temperature and add the glaze before serving.

Common questions

How ripe should the bananas be?

Use bananas with brown spots. They are sweeter and mash easily.

Can I use frozen strawberries?

Yes, but thaw and drain them well, then pat them dry. Extra liquid can make the bread soggy.

Can I swap the sour cream?

Plain Greek yogurt works in the same amount.

Why is my bread dense?

Overmixing is the most common cause. Fold the batter until just combined.

Ready to bake your loaf

Save this strawberry banana bread to your baking board on Pinterest, and visit Dizzy Daisy Eats for more easy bakes.

Strawberry Banana Bread

Moist banana bread with fresh strawberries and a pink strawberry glaze. Ready in about 1 hour and 30 minutes, including cooling.

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Course: Breakfast Cuisine: American Prep Time: 15 minutes Servings: 10 Nutrition (estimated, per slice): 330 kcal, 4g protein, 54g carbs, 12g fat

Servings: 1x 2x

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/4 cup sour cream
• 1 cup chopped fresh strawberries (1/2 inch pieces), tossed with 1 tablespoon flour
• 1 cup powdered sugar, for the glaze
• 2 tablespoons mashed fresh strawberries, for the glaze
• 1 to 2 teaspoons milk, for the glaze

Instructions

1. Preheat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with parchment paper, leaving extra paper on the sides.
2. Mix the melted butter and sugar in a large bowl. Stir in the eggs, vanilla, bananas, and sour cream until smooth.
3. Whisk the flour, baking soda, salt, and cinnamon together. Fold into the wet mixture until just combined, with no dry streaks.
4. Gently fold in the floured strawberries until evenly spread through the batter.
5. Pour the batter into the pan. Bake for 55 to 60 minutes, until a toothpick in the center comes out with a few moist crumbs. Cover with foil if the top browns too fast.
6. Cool in the pan for 15 minutes, then lift out and cool fully on a rack.
7. Stir the powdered sugar, mashed strawberries, and 1 teaspoon of milk. Add more milk if needed until thick but pourable. Spread over the cooled loaf.
8. Store the glazed bread at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze the unglazed loaf for up to 3 months.