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Strawberry Banana Bread with Strawberry Glaze Recipe

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3.9 from 43 reviews

This soft and fluffy strawberry banana bread is made with real fruit and topped with a naturally pink strawberry glaze, creating a fresh, bakery-style loaf perfect for breakfast or snacking.

Ingredients

Units Scale

Strawberry Banana Bread

  • 2 ripe bananas (mashed (about 1 cup))
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil (olive oil works too)
  • 1/4 cup plain Greek yogurt
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

Strawberries

  • 1 cup fresh strawberries (finely diced )
  • 1 tbsp flour (for tossing)

Strawberry Glaze

  • 1/2 cup diced strawberries
  • 1 tbsp maple syrup
  • Pinch salt
  • 3/4–1 cup powdered sugar (plus more if needed)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven and prepare strawberries. Preheat oven to 375°F and line an 8.5 x 4.5 loaf pan with parchment paper. Spread the diced strawberries on a paper towel and gently pat dry to remove excess moisture. Toss with flour and set aside.
  2. Mix wet ingredients. In a large bowl, whisk together mashed bananas, eggs, maple syrup, coconut sugar, melted oil, Greek yogurt, lemon zest, lemon juice, and vanilla until smooth.
  3. Mix dry ingredients. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  4. Combine wet and dry ingredients, then rest batter. Add the dry ingredients to the wet ingredients and gently fold until just combined — a few flour streaks are okay. Let the batter rest for 5 minutes, then fold in the strawberries.
  5. Prepare to bake. Pour the batter into the prepared loaf pan and smooth the top by lightly running a buttered knife down the center of the batter.
  6. Initial bake. Bake at 375°F for 8 minutes to encourage lift and a domed top.
  7. Continue baking. Without opening the oven, reduce heat to 350°F and continue baking for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins browning too quickly, loosely tent with foil during the final part of baking.
  8. Cool bread. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  9. Make the Strawberry Glaze. Add diced strawberries, maple syrup, and a pinch of salt to a small saucepan. Simmer over medium-low heat for 5–7 minutes, mashing until thick and jammy.. strain the strawberry mixture Let cool completely.
  10. Finish glaze. In a bowl, whisk together 2 tablespoons of the strawberry reduction, powdered sugar, and vanilla. Add milk a little at a time only if needed until the glaze is thick but pourable.
  11. Glaze bread. Drizzle the glaze over completely cooled banana bread and let set for 15–20 minutes before slicing.

Notes

  • This recipe is written for an 8.5 x 4.5-inch loaf pan. Using a larger pan will result in a shorter loaf and reduced bake time.
  • The two-temperature baking method helps create a domed, bakery-style top while keeping the inside tender.
  • Be sure the loaf is completely cooled before glazing or the glaze will melt and run off.
  • Sweetness may vary depending on how ripe your bananas and strawberries are — taste and adjust glaze thickness as needed.
  • For clean slices, let the glaze set for 15–20 minutes before cutting.

Find it online: https://yumfoodusa.com/strawberry-banana-bread-with-strawberry-glaze-recipe/