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Preheat oven to 350°F. Spray a 9x5-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.