Easy Glazed Strawberry Banana Bread Recipe

Name: Strawberry Banana Bread
Prep time: 15 min
Total time: 75 min
Ingredients: 3 bananas (ripe, mashed); 1 cup strawberries (fresh, diced (pat dry)); ½ cup granulated sugar; ¼ cup brown sugar; ½ cup vegetable oil (any neutral oil, or melted butter); 2 large eggs (at room temperature); 1 ½ teaspoons vanilla extract; 1½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; ½ teaspoon baking powder; 1 cup powdered sugar; 2-3 tablespoons strawberries (mashed or strawberry puree); ½ teaspoon lemon juice

This strawberry banana bread is a soft and moist quick bread made with ripe bananas, fresh strawberries, and a sweet strawberry glaze. It’s the perfect recipe for spring baking, breakfast, or an easy dessert.

Jump to Recipe

A loaf of strawberry banana bread with pink glaze, partially sliced on a plate, surrounded by fresh strawberries, a knife, and a cup with pink liquid on a marble surface.

Why This Recipe Works

I love making this Strawberry Banana Bread when I want something sweet, fruity, and simple to bake. Here’s what makes it special:

Fresh, Fruity Flavor: The mix of ripe bananas and juicy strawberries gives this bread a naturally sweet, bright flavor that feels fresh and cozy at the same time. It reminds me of the berry goodness in this Strawberry Snacking Cake.
Soft and Moist Texture: The bananas and oil keep the bread tender and soft for days. Every slice stays perfectly moist without feeling heavy.
Easy to Make: No mixer needed—just a few bowls and a whisk. It’s the kind of recipe you can throw together on a quiet morning or bake with kids on the weekend.
Pretty Strawberry Glaze: The simple glaze adds a light sweetness and a soft pink finish that makes the loaf look bakery-style without any extra effort.
Perfect Anytime Treat: It’s great for breakfast, brunch, or an afternoon snack. The banana base and berry flavor make it a comforting favorite, just like these Gluten Free Wild Blueberry Banana Pancakes.

A slice of strawberry banana bread with pink glaze on a white plate, surrounded by fresh strawberries and strawberry halves.

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Ingredients

Ripe Bananas – Provide natural sweetness, moisture, and a soft texture. The riper they are, the better the flavor and sweetness.
Fresh Strawberries – Add a juicy, fruity flavor and a pop of color. Dice them and pat dry to prevent excess moisture. Frozen strawberries work too if thawed and drained.
Granulated Sugar – Sweetens the bread and helps it brown evenly while keeping the crumb light.
Brown Sugar – Adds a touch of caramel flavor and extra moisture for a softer texture. Light or dark brown sugar both work well.
Eggs – Bind the ingredients together and add structure. Room temperature eggs mix more evenly into the batter.
Vanilla Extract – Enhances the flavor and adds a warm, sweet aroma.
All-Purpose Flour – Gives the bread structure while keeping it soft. You can replace half with whole wheat flour for a heartier loaf.
Powdered Sugar – The base for the glaze, creating a smooth, sweet finish.
Mashed Strawberries or Strawberry Puree – Used in the glaze for fresh berry flavor and a pretty pink color.
Lemon Juice – Adds a hint of brightness to the glaze and balances the sweetness.

For full list of ingredients and instructions, see recipe card below.

Instructions

A white bowl filled with a mixture of flour and baking powder sits on a light marble surface.

Three peeled bananas placed in a large white mixing bowl on a light marble countertop.

Mix the dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt.
Mash the bananas: In a large bowl, mash the ripe bananas until smooth.

A white mixing bowl containing melted butter, granulated sugar, brown sugar, an egg, and milk on a marble countertop.

A white mixing bowl containing a brown liquid mixture and a mound of white flour on a marble surface.

Combine wet ingredients: Add granulated sugar, brown sugar, oil, eggs, and vanilla to the bananas and whisk until fully combined.
Add the flour mixture: Pour the dry ingredients into the wet ingredients.

A white mixing bowl containing thick, light brown batter sits on a marble countertop.

White bowl with cake batter topped with chopped fresh strawberries, sitting on a marble countertop.

Mix the batter: Gently stir until just combined, being careful not to overmix.
Fold in strawberries: Gently fold in the diced strawberries.

A loaf pan lined with parchment paper is filled with unbaked batter containing visible pieces of fruit, set on a white marble surface.

A loaf of baked bread in a rectangular pan, resting on a cooling rack over a white marble surface.

Transfer to loaf pan: Pour the batter into a parchment-lined loaf pan and spread evenly.
Bake until set: Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.

A mixing bowl filled with pink batter and a metal whisk on a marble countertop.

A hand pours pink strawberry glaze from a small pitcher onto a loaf strawberry banana bread placed on a black wire cooling rack.

Make the glaze: In a small bowl, whisk together powdered sugar, mashed strawberries, and lemon juice until smooth.
Glaze and finish: Drizzle the glaze over the cooled bread, let it set, then slice and serve.

For full list of ingredients and instructions, see recipe card below.

A loaf cake covered in pink strawberry glaze is surrounded by fresh strawberries, a knife, a bowl of strawberries, and a small pitcher of pink glaze on a white surface.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Mix-Ins: I like to add a handful of white chocolate chips for a little extra sweetness. You can also toss in chopped walnuts or pecans for a nice crunch.
Flour Options: I sometimes swap half of the all-purpose flour for whole wheat flour. It gives the bread a slightly nutty flavor and a heartier texture.
Glaze Ideas: You can skip the glaze for a simpler loaf or make it tangier by adding a bit more lemon juice. I sometimes drizzle melted white chocolate on top instead for a sweeter finish.
Cream Cheese Swirl: Try swirling in a few spoonfuls of softened cream cheese before baking. It adds a creamy, rich layer that pairs perfectly with the fruit.

A loaf of banana bread with pink strawberry glaze, two slices cut, one placed on a plate with halved strawberries. Whole strawberries are scattered around on a marble surface.

What to Serve with Strawberry Banana Bread

Breakfast

This Strawberry Banana Bread makes a lovely breakfast or brunch treat. We like serving it warm with a side of Easy French Toast With Caramelized Bananas for a cozy, fruit-filled morning.
It also pairs beautifully with Healthy Baked Oatmeal or a slice of Croissant French Toast Bake for a brunch spread.
If you’re going for a full strawberry theme, add a few Homemade Strawberry Pop-Tarts to the table.

Drinks

A slice of this bread is even better with something refreshing to sip. Try it with a chilled Strawberry Martini for a fun afternoon treat.
For brunch or special occasions, we love pairing it with a bubbly Pomegranate Tangerine Bellini, a crisp Blackberry Mint Cocktail, or a festive Cranberry Fizz Cocktail.

A hand holds a fork over a slice of strawberry banana bread with strawberries on a plate, with a bowl of whole strawberries in the background.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and pat them completely dry before adding them to the batter. This helps prevent extra moisture that can make the bread soggy.

What if I don’t have ripe bananas?

If your bananas aren’t quite ripe, you can bake them (in their peels) at 300°F for about 10–15 minutes until they soften and darken. Let them cool before mashing and using in the recipe.

How long does it keep?

Store the bread covered at room temperature for up to 2 days or in the fridge for 4–5 days. For longer storage, freeze it (unglazed) for up to 2 months, then thaw and glaze before serving.

Two plates each with a slice of strawberry banana bread and strawberries on a white surface, surrounded by more strawberries and a small pitcher of pink sauce.

More Recipes You’ll Enjoy

Fresh Strawberry Cake (With Lemon) – This fresh strawberry cake is sweet, juicy, and summery! It’s a perfect centerpiece for your summer brunches or a simple weeknight treat.
Spanish Tomato Bread (Pan Con Tomate) – Spanish Tomato Bread (Pan Con Tomate) is an easy 6-ingredient tapas recipe made with grated heirloom tomatoes served on crusty toasted bread.
Breakfast Egg Bread Bowls – Breakfast Egg Bread Bowls are just as fun to make as they are to eat. Filled with eggs, ham, and cheese, each bite will satisfy your soul.
Strawberry Cream Cheese Stuffed French Toast – This delectable Strawberry Cream Cheese Stuffed French Toast is simple to make and stuffed with all the flavors of spring.

If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Strawberry Banana Bread

5 from 1 vote

Prep Time: 15

Bake Time: 1

Total Time: 1 15

Servings: slices

Author: Lena Gladstone

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This Strawberry Banana Bread is soft, tender, and full of real fruit flavor. The bananas add sweetness, and the strawberries bring a pop of color and freshness. It’s one of those easy dessert recipes that always feels homemade and comforting.

Ingredients

For the Bread:

3 bananas, ripe, mashed
1 cup strawberries, fresh, diced (pat dry)
½ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil, any neutral oil, or melted butter
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon baking powder

For the Strawberry Glaze:

1 cup powdered sugar
2-3 tablespoons strawberries, mashed or strawberry puree
½ teaspoon lemon juice

Instructions

Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper.
In a large bowl, mash bananas until smooth. Whisk in sugar, brown sugar, oil, eggs, and vanilla until combined.
In a separate bowl, mix flour, baking soda, baking powder and salt.
Add dry ingredients to wet ingredients and gently mix until just combined. Fold in diced strawberries (don’t overmix).
Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the bread cool in the pan for 10-15 minutes, then transfer to a rack to cool completely.
Whisk powdered sugar with mashed strawberries and lemon juice until smooth. Adjust thickness as needed.
Drizzle glaze over cooled bread. Let it set, slice, and enjoy!

Notes

Use very ripe bananas for the best flavor and natural sweetness. The darker the peel, the better.
Pat strawberries dry before folding them in to prevent excess moisture and soggy spots in the loaf.
Mix the batter gently and only until the flour disappears. Overmixing can make the bread dense instead of soft.
Start checking for doneness around 50 minutes. Oven times vary, and you want a clean toothpick in the center.
If the top browns too quickly, cover the loaf loosely with foil halfway through baking.
Let the bread cool completely before adding the glaze so it sets nicely instead of melting into the loaf.
Adjust the glaze consistency by adding more powdered sugar for a thicker drizzle or more strawberry puree for a lighter one.
Roast the strawberries before adding them to the batter for a deeper, more concentrated flavor.
Bake the loaf a day ahead and glaze it right before serving for the best texture and presentation.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed slices for up to 2 months easy future treats.