Ingredients
Scale
- 1 medium overripe banana
- 2 large eggs
- ¼ cup (59ml) water
- 2 teaspoons vanilla extract (divided)
- ½ cup (119ml) vegetable oil
- ⅓ cup (67g) granulated sugar
- 2 cups (244g) Krusteaz Pancake Mix
- 1 cup (149g) chopped strawberries
- ¾ cup (86g) powdered sugar
- ⅛ teaspoon strawberry extract
- 2–3 tablespoons heavy whipping cream
- 1–2 drops red food coloring (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray (the kind with flour in it) or grease and flour the pan.
- Add banana to a large bowl. Mash with a fork or potato masher.
- Add eggs, water, 1 teaspoon vanilla, and oil. Stir.
- Add sugar and pancake mix. Stir to combine.
- Gently fold in strawberries. Pour batter into prepared pan.
- Bake for 40-50 minutes or until a toothpick comes out clean or with just a few crumbs right from the center of the loaf. Cool 15-20 minutes before removing from pan. Cool completely before frosting.
- Make the glaze: whisk together powdered sugar with 1/2 teaspoon vanilla, strawberry extract (if using), and 2 tablespoons heavy cream. Add more cream as needed for consistency. Add food coloring, if desired. Frost bread. Frosting won't set completely but will get a crust on the outside.
- Store bread covered for up to 3 days on the counter or freeze unfrosted bread for up to 3 months.