Save This strawberry banana pancake bread transforms your favorite breakfast flavors into a delicious loaf that's perfect for busy mornings or weekend brunches. The classic combination of sweet strawberries and ripe bananas gets elevated with the addition of pancake mix for that authentic breakfast taste in every slice.
I created this recipe when my kids were going through a picky eating phase but still loved pancakes. Now it's our go to for busy school mornings or weekend brunches when we want something special without the fuss of flipping pancakes.
Ingredients
- 2 large ripe bananas mashed: Choose bananas with plenty of brown spots for maximum sweetness and moisture
- 1 cup fresh strawberries diced: Look for bright red fully ripe berries with no white shoulders for best flavor
- 2 cups all purpose flour: The backbone of our bread providing structure while staying tender
- 1/2 cup pancake mix: This secret ingredient adds that distinctive pancake flavor and extra leavening
- 1 teaspoon baking powder plus 1/2 teaspoon baking soda: The perfect combination for a beautiful rise
- 1/2 teaspoon salt: Enhances all the flavors without making the bread taste salty
- 2 large eggs: Provides structure binding and richness
- 1/2 cup whole milk: Adds moisture and creates a tender crumb
- 1/2 cup unsalted butter melted and cooled: Creates richness and keeps the bread moist for days
- 3/4 cup granulated sugar: Just enough sweetness to complement the fruit without overwhelming
- 1 teaspoon vanilla extract: Rounds out the flavors with warm aromatic notes
Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and prepare your loaf pan by generously greasing it with butter then lining with parchment paper with overhanging edges to easily remove the bread later. The parchment is crucial for preventing the strawberries from sticking to the sides.
- Mix Dry Ingredients:
- Whisk together your flour pancake mix baking powder baking soda and salt in a large bowl until thoroughly combined. This even distribution ensures no bitter spots from leavening agents and creates a consistent texture throughout your bread.
- Prepare Wet Mixture:
- In a separate bowl beat the eggs and sugar for about 2 minutes until the mixture becomes pale and slightly fluffy. This incorporates air for a lighter texture. Then gently stir in your mashed bananas melted butter milk and vanilla extract until you have a uniform mixture with no streaks of egg visible.
- Combine With Care:
- Pour your wet ingredients into the dry ingredients and fold together using a rubber spatula with gentle strokes. Stop mixing as soon as no dry flour patches remain about 10 to 12 strokes. Overmixing will develop gluten and create a tough bread instead of a tender one.
- Add Strawberries:
- Gently fold in your diced strawberries using just 3 to 4 strokes to distribute them evenly while minimizing bleeding. Some streaking of pink is charming but too much stirring will turn your batter pink and potentially make soggy spots around the berries.
- Bake To Perfection:
- Transfer your batter to the prepared loaf pan smoothing the top gently with your spatula. Bake in the preheated oven for 50 to 60 minutes until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs but no wet batter.
- Cool Properly:
- Allow your bread to cool in the pan for exactly 10 minutes this helps the structure set without becoming soggy from condensation. Then use the parchment paper handles to lift the bread out onto a wire rack to cool completely for at least 1 hour before slicing to prevent crumbling.
Save The pancake mix is truly the secret hero of this recipe. I discovered this trick when I had leftover mix from weekend pancakes and decided to experiment. The malted flour in many pancake mixes gives this bread that special something that makes everyone ask for the recipe without being able to identify exactly what makes it so good.
Storage Tips
This bread actually improves on day two as the flavors meld together overnight. To store properly allow the bread to cool completely then wrap tightly in plastic wrap or place in an airtight container. Keep at room temperature for up to 3 days. For longer storage slice the cooled bread wrap individual slices in plastic wrap then place in a freezer bag and freeze for up to 3 months. Thaw slices at room temperature or warm gently in the microwave for 15 to 20 seconds.
Smart Substitutions
This recipe is incredibly forgiving and adaptable to what you have on hand. No pancake mix? Use an extra 1/2 cup of all purpose flour plus 1 tablespoon sugar and 1/4 teaspoon extra baking powder. Frozen strawberries work well too just dont thaw them first to prevent excess moisture. Blueberries raspberries or diced peaches make excellent alternatives depending on the season. For a dairy free version substitute coconut oil for butter and almond milk for whole milk with nearly identical results.
Perfect Pairings
While delicious on its own this bread reaches new heights with thoughtful accompaniments. Serve warm slices with a smear of cream cheese or mascarpone for a decadent breakfast. For brunch create a stunning spread by offering honey butter whipped cream cheese and various fruit jams alongside. Turn it into dessert by toasting a slice and topping with vanilla ice cream and a drizzle of caramel sauce. For a complete breakfast serve with yogurt and fresh fruit for a balanced meal that will keep you satisfied until lunch.
Seasonal Adaptations
Spring Version Use a mix of strawberries and rhubarb for a tangy twist Summer Variation Add 1/4 cup shredded coconut and use a mix of summer berries Fall Favorite Substitute diced apples for strawberries and add 1 teaspoon cinnamon
Success Stories
This bread has become legendary in my neighborhood. What started as a simple recipe share has turned into a community favorite. My neighbor Janet makes it for her church group monthly and reports it disappears faster than any other treat. Another friend credits this bread with helping her picky toddler eat fruit for the first time. The combination of familiar pancake flavor with fresh fruit seems to win over even the most reluctant eaters.
Save This bread remains incredibly moist and flavorful for days, making it a fantastic make-ahead option.
Recipe FAQ
- → How do I keep the loaf moist?
Make sure not to overbake and always use ripe bananas. Cool the loaf before slicing to retain moisture.
- → Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture, which can affect texture.
- → What can I substitute for pancake mix?
Use extra all-purpose flour with an added 1/2 teaspoon baking powder for similar results.
- → Is this loaf suitable for a dairy-free diet?
Absolutely—swap in plant-based milk and margarine for butter to make it dairy-free.
- → How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.