Banana Strawberry Bread Recipe With Glaze

Mated banana, chunks of fresh strawberries, and a strawberry glaze make this banana strawberry bread moist and sweet.

– 1 large egg  – ½ cup brown sugar – ⅓ cup olive oil – ¼ cup white sugar – 2 teaspoon vanilla extract – 2 cups all-purpose flour + 2 tablespoon to coat the strawberrie – ½ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup mashed banana  – 1 ½ cup chopped strawberrie – 1 teaspoon ground cinnamon



Grease a 9x5-inch loaf pan with cooking spray and butter. I prefer to use parchment paper with overhangs to remove the bread from the tin later. 

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In a large bowl, mix egg, sugars, vanilla, mashed banana, and oil. Mix dry ingredients in a separate bowl and add to wet.

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Sprinkle 2 tablespoons flour on strawberries in a small bowl. Use a spatula to mix strawberries into batter. Spoon the batter into the tin—it should be soft and sticky.

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Place batter in a 9x5 loaf pan. To remove air bubbles and level the batter, tap the tin several times on an even surface. 

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Cut a tiny hole through the centre of the bread. Top with additional strawberry slices to decorate. 

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Bake for 55–65 minutes until the top is golden, the centre is set, and a toothpick inserted in the centre comes out clean or with a few moist crumbs. 

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Strawberry and banana moisture affects bread texture. Remove the bread from the oven and cool for 10-15 minutes. Transfer to a wire rack to finish cooling.

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While the bread cools, whisk the glaze ingredients and generously drizzle over it. Leftover glaze can be frozen for two months.

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