Strawberry Shortcake Banana Bread
A soft, buttery banana bread packed with fresh strawberries, topped with a sweet crumble and finished with a simple strawberry glaze. Perfect for breakfast, snack time, or a cozy baking day.
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SERVINGS: 6
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
Enable step-by-step mode- 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!