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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter without crushing them.
- Fill Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula to ensure uniform baking.
- 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.
- 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.
- 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
