Strawberry Shortcake Banana Bread
I know banana bread recipes are everywhere, but this one hits a little different. It’s the kind of loaf you make when you’re craving something a little more fun—something you could pass off as breakfast or dessert and not think twice about it. It’s sweet but not too sweet, with pockets of fresh strawberries, a buttery crumble on top, and a strawberry glaze that feels way fancier than it actually is. (Honestly, it makes a regular Tuesday morning feel kind of special.)
The best part? It’s still super easy. Like…mash the bananas, whip the egg whites (only a little extra effort, I promise), layer everything together, and let your oven do the heavy lifting. You get a soft, tender bread with a crunchy top and a drizzle that looks bakery-level without trying too hard.
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Recipe Tips
Whip your egg whites properly: You’re not making a meringue—just beat them until soft peaks form. It gives the loaf extra lift and keeps it tender instead of dense.
Be gentle when folding in the strawberries: Overmixing once you add them can make your batter heavy and the fruit mushy. A few gentle folds are all you need.
Tent the top if needed: If the streusel starts getting a little too dark while the loaf still needs more time to bake, just loosely lay a piece of foil over it halfway through.
Cool before drizzling: Let the bread cool almost completely before adding the strawberry glaze—otherwise, it’ll melt off instead of sitting beautifully on top.
Let it rest before slicing: If you can wait, letting the loaf cool for a full hour helps everything set perfectly so your slices stay clean and tender.
Ingredient Swaps: No cake flour ? use all-purpose flour for the whole thing; the loaf will still turn out fluffy, just slightly less tender. No Greek yogurt ? regular plain yogurt works fine, or even sour cream if you want it a little richer. No coconut sugar ? brown sugar is a perfect swap for the streusel topping. No maple syrup or honey ? use an extra tablespoon of sugar in the batter instead to keep the sweetness balanced. No fresh strawberries ? frozen strawberries work too, just make sure to thaw and drain them really well so the bread doesn’t get soggy.
Storage: Store in an airtight container in the fridge for up to 6 days. If you want to freeze it, slice the loaf into individual pieces, wrap tightly in parchment or foil, and freeze for up to 2 months. To reheat, microwave a slice for 20–30 seconds or let it thaw overnight in the fridge.
More Banana Bread Recipes:
Strawberry Shortcake Banana Bread
Ingredients
Bread:
- 1 ½ cups all-purpose flour
- ¼ cup cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 ripe bananas mashed
- ? cup full-fat Greek yogurt
- 2 tbsp maple syrup or honey
- 2 eggs separated
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries
For the streusel topping:
- ¼ cup all-purpose flour
- 2 tbsp coconut sugar or brown sugar
- 2 tbsp butter or coconut oil melted
- ¼ tsp cinnamon
For the strawberry drizzle:
- ½ cup fresh strawberries mashed or blended
- 1 tbsp maple syrup or honey
- 1 tsp lemon juice
- 1 cup powdered monkfruit sweetener or powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
- In a large bowl, mash the bananas, then mix in Greek yogurt, maple syrup, vanilla extract, and egg yolks.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gently fold the dry ingredients into the banana mixture, followed by the whipped egg whites. Be careful not to overmix. Fold in the diced strawberries last.
- In a small bowl, mix flour, sugar, melted butter, and cinnamon until crumbly.
- Pour the batter into the loaf pan, then sprinkle the streusel evenly over the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Blend or mash the strawberries, then mix with maple syrup and lemon juice.
- Let the bread cool completely before drizzling with the strawberry topping. Slice and enjoy!
