Strawberry Banana Bread with Strawberry Glaze
This strawberry banana bread with strawberry glaze is soft, moist, and made with real strawberries and ripe bananas for the perfect spring twist on classic banana bread. Baked using a simple bakery-style method for a beautiful domed loaf, this fluffy strawberry banana bread is topped with a naturally pink strawberry glaze that makes it as pretty as it is delicious.
This loaf is part of my Strawberry Week lineup, and it’s quickly become one of my favorite ways to combine two classic flavors. Along with my strawberry banana pancakes, this recipe gives you another cozy strawberry banana breakfast option that feels a little elevated but still easy enough to make on a random weekday. It’s soft, fluffy, and has that fresh strawberry flavor baked right into every slice.
If you’ve made any of my other banana bread recipes before, you know I love a tender crumb that’s never dense and just sweet enough. This one follows that same simple, reliable base but adds juicy strawberries and a bright strawberry glaze on top for something a little more seasonal. It’s perfect for slow mornings, afternoon coffee breaks, or slicing up for the week ahead.
How to Make
Preheat the oven and line your loaf pan with parchment. Pat the diced strawberries dry and toss with flour.
Whisk together mashed bananas, eggs, maple syrup, coconut sugar, oil, Greek yogurt, lemon zest, lemon juice, and vanilla.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gently fold into the wet mixture.
Fold the strawberries into the batter.
Pour into the pan and bake until a toothpick comes out mostly clean. Let cool completely.
Simmer strawberries for the glaze and mix with powdered sugar.
Drizzle over the cooled loaf before slicing.
How to Save and Store
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness. If refrigerating, let slices come to room temperature or warm slightly before serving.
You can also freeze individual slices (unglazed or glazed) for up to 2 months — just thaw at room temperature before enjoying.
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If you make the Strawberry Banana Bread, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Strawberry Banana Bread with Strawberry Glaze
Ingredients
Strawberry Banana Bread
- 2 ripe bananas (mashed (about 1 cup))
- 2 eggs
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ¼ cup melted coconut oil (olive oil works too)
- ¼ cup plain Greek yogurt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Dry Ingredients
- 1⅔ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
Strawberries
- 1 cup fresh strawberries (finely diced )
- 1 tbsp flour (for tossing)
Strawberry Glaze
- ½ cup diced strawberries
- 1 tbsp maple syrup
- Pinch salt
- ¾-1 cup powdered sugar (plus more if needed)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F and line an 8.5 x 4.5 loaf pan with parchment paper.
- Spread the diced strawberries on a paper towel and gently pat dry to remove excess moisture. Toss with flour and set aside.
- In a large bowl, whisk together mashed bananas, eggs, maple syrup, coconut sugar, melted oil, Greek yogurt, lemon zest, lemon juice, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined — a few flour streaks are okay. Let the batter rest for 5 minutes, then fold in the strawberries.
- Pour the batter into the prepared loaf pan and smooth the top by lightly running a buttered knife down the center of the batter.
- Bake at 375°F for 8 minutes to encourage lift and a domed top.
- Without opening the oven, reduce heat to 350°F and continue baking for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins browning too quickly, loosely tent with foil during the final part of baking.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Glaze
- Add diced strawberries, maple syrup, and a pinch of salt to a small saucepan. Simmer over medium-low heat for 5–7 minutes, mashing until thick and jammy.. strain the strawberry mixture Let cool completely.
- In a bowl, whisk together 2 tablespoons of the strawberry reduction, powdered sugar, and vanilla. Add milk a little at a time only if needed until the glaze is thick but pourable.
- Drizzle the glaze over completely cooled banana bread and let set for 15–20 minutes before slicing.
Notes
- This recipe is written for an 8.5 x 4.5-inch loaf pan. Using a larger pan will result in a shorter loaf and reduced bake time.
- The two-temperature baking method helps create a domed, bakery-style top while keeping the inside tender.
- Be sure the loaf is completely cooled before glazing or the glaze will melt and run off.
- Sweetness may vary depending on how ripe your bananas and strawberries are — taste and adjust glaze thickness as needed.
- For clean slices, let the glaze set for 15–20 minutes before cutting.
