Strawberry Banana Pancake Bread Recipe

Introduction

This Strawberry Banana Pancake Bread is a delightful twist on classic banana bread, featuring fresh strawberries and a hint of pancake mix for extra tenderness. It’s perfect for breakfast, brunch, or a sweet snack any time of day.

Ingredients

• 2 large ripe bananas, mashed
• 1 cup fresh strawberries, diced
• 2 cups all-purpose flour
• 1/2 cup pancake mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Step 2: In a large bowl, whisk together the all-purpose flour, pancake mix, baking powder, baking soda, and salt.
3. Step 3: In another bowl, beat the eggs and sugar until light and creamy. Stir in the mashed bananas, melted butter, milk, and vanilla extract until well combined.
4. Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. Step 5: Carefully fold in the diced strawberries.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Step 9: Slice and serve warm or at room temperature.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moist texture.
• For extra flavor, sprinkle chopped nuts or a handful of mini chocolate chips into the batter before baking.
• If fresh strawberries aren’t available, frozen berries can be used but thaw and drain them well first to avoid excess moisture.
• Substitute whole milk with a non-dairy milk if you prefer a dairy-free option.

Storage

Store the pancake bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm slices gently in the toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of pancake mix?

The recipe includes both all-purpose flour and pancake mix; the pancake mix helps add tenderness and flavor. If you don’t have pancake mix, you can use all-purpose flour only, but the texture may be a bit different.

How do I prevent the bread from drying out?

Be sure not to overmix the batter to keep it tender, and avoid overbaking by checking with a toothpick at the 50-minute mark. Also, cooling the bread properly and storing it in an airtight container helps maintain moisture.

Strawberry Banana Pancake Bread Recipe

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★★★★★

4.9 from 92 reviews

• Author: Jack
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10 slices) 1x
• Diet: Vegetarian

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Description

This delightful Strawberry Banana Pancake Bread combines the fluffy texture of pancakes with the fruity flavors of ripe bananas and fresh strawberries. Perfect for breakfast or a sweet snack, this loaf is moist, tender, and bursting with fresh fruit bits, all baked to golden perfection.

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Ingredients

Scale 1x2x3x

Fruits

• 2 large ripe bananas, mashed
• 1 cup fresh strawberries, diced

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup pancake mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pancake mix, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar until the mixture is light and creamy. Next, stir in the mashed bananas, melted butter, whole milk, and vanilla extract until everything is well combined.
4. Incorporate Wet into Dry: Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix to keep the bread tender.
5. Add Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter without crushing them.
6. Fill Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula to ensure uniform baking.
7. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
8. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely.
9. Serve: Slice the bread and serve warm or at room temperature for a delicious breakfast or snack.

Notes

• Do not overmix the batter to avoid a dense bread; gentle folding is key.
• Fresh strawberries add the best texture, but frozen can be used if thawed and drained.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
• This bread can be toasted lightly for a warm, crispy texture before serving.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snack, Bread
• Method: Baking
• Cuisine: American

Keywords: Strawberry Banana Bread, Pancake Bread, Fruity Bread, Breakfast Bread, Homemade Bread, Loaf Cake