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Ingredients
Scale
- 1 medium overripe banana
- 2 large eggs
- ¼ cup (59ml) water
- 2 teaspoons vanilla extract (divided)
- ½ cup (119ml) vegetable oil
- ⅓ cup (67g) granulated sugar
- 2 cups (244g) Krusteaz Pancake Mix
- 1 cup (149g) chopped strawberries
- ¾ cup (86g) powdered sugar
- ⅛ teaspoon strawberry extract
- 2–3 tablespoons heavy whipping cream
- 1–2 drops red food coloring (optional)
Instructions
- Mash the banana in a large bowl until smooth.
- Add eggs, water, 1 teaspoon vanilla, and vegetable oil; mix until combined.
- Gradually mix in granulated sugar and pancake mix until no dry patches remain.
- Fold in chopped strawberries carefully.
- Pour the batter into a greased 9×5-inch loaf pan.
- Preheat oven to 350°F and bake for 40-50 minutes.
- Cool in the pan for 15-20 minutes, then transfer to a wire rack.
- Prepare the strawberry glaze by whisking together powdered sugar, remaining vanilla, and strawberry extract; add cream to desired consistency.
- Frost the cooled loaf with the glaze.
Notes
Use very ripe bananas for natural sweetness.
Avoid overmixing to keep the bread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 180
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40