Strawberry Banana Pancake Bread (Print View)

Fluffy loaf with bananas, strawberries, and pancake blend. Ideal for easy breakfasts or snacks anytime.

# Components:

→ Produce

01 - 2 large ripe bananas, mashed
02 - 1 cup fresh strawberries, diced

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1/2 cup pancake mix
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup unsalted butter, melted and cooled
11 - 3/4 cup granulated sugar
12 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the flour, pancake mix, baking powder, baking soda, and salt.
03 - In another bowl, beat the eggs and sugar until light and creamy. Stir in the mashed bananas, melted butter, milk, and vanilla extract until well combined.
04 - Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
05 - Carefully fold in the diced strawberries.
06 - Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 - Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • Ready in just over an hour with minimal hands-on time
  • Uses basic pantry staples you likely already have
  • Combines three breakfast favorites pancakes bananas and strawberries into one delicious treat
  • Perfect make ahead breakfast option that stays moist for days
02 -
  • This bread stays fresh at room temperature for up to 3 days when properly stored
  • Each slice contains the perfect balance of protein carbs and fruit
  • Can be frozen for up to 3 months making it perfect for meal prep
  • The pancake mix adds a distinctive breakfast flavor that regular quick breads lack
03 -
  • The ripeness of your bananas directly impacts the sweetness and moisture of your bread. For best results use bananas that are heavily speckled with brown spots but not completely black.

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