Description
This delicious strawberry banana bread is moist, flavorful, and topped with a sweet glaze. Perfect for breakfast or a snack!
Ingredients
Scale
- 2 ripe bananas (mashed, about 1 cup)
- 2 eggs
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ¼ cup melted coconut oil (or olive oil)
- ¼ cup plain Greek yogurt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1⅔ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup fresh strawberries (finely diced)
- 1 tbsp flour (for tossing)
- 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 x 4 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.
- 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 and 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 banana bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
- The glaze can be adjusted in thickness by adding more powdered sugar or milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg