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Glazed Strawberry Banana Bread

A delightful twist on a classic, this moist banana bread is studded with fresh strawberries and topped with a sweet, thick pink icing glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 3 medium overripe bananas mashed
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour plus 1 tbsp extra for berries
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup fresh strawberries chopped
Pink Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp strawberry juice or milk for desired consistency
  • 0.5 tsp vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Large Mixing Bowl
  • Whisk and spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, mash the overripe bananas. Whisk in the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
  3. Gently fold in the all-purpose flour, baking soda, and salt. Mix just until combined; do not overmix.
  4. In a small bowl, toss the chopped fresh strawberries with 1 tablespoon of flour to coat them. Gently fold the berries into the batter.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  7. To make the glaze, whisk together powdered sugar, vanilla, and strawberry juice (or milk) until smooth and thick. Pour over the completely cooled bread before slicing.

Notes

Tossing the strawberries in a little flour before adding them to the batter ensures they do not sink to the bottom of the pan while baking. Ensure the bread is 100% cool before glazing.