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Strawberry Banana Bread with Lemon Basil Glaze

Servings 9



  • 1 large egg
  • 1/2 cup light brown sugar packed
  • 1/3 cup liquid-state coconut oil you may substitute with canola or vegetable oil
  • 1/4 cup liquid honey
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons vanilla extract can substitute with maple syrup
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mashed ripe bananas approx. 2 large bananas or 3 smaller bananas
  • 1 1/2 cups fresh strawberries this helps to prevent them from sinking to the bottom of the pan, sliced and tossed in 3 tablespoons of all-purpose flour


  • 1/4 cup half-and-half cream
  • 3 tablespoons chopped fresh basil
  • 1 1/2 cups powdered sugar sifted
  • 2 tablespoons fresh lemon juice I actually substituted the fresh lemon juice with 8 drops of essential lemon oil and it was wonderfully lemon-y!
  • Dash of kosher salt



  • Preheat oven to 350 F.
  • Grease and flour one 9x5-inch loaf pan; set aside.
  • In a large bowl, mix in the the first six ingredients.
  • Whisk to combine.
  • Add flour, baking powder, baking soda, and kosher salt. Gently fold with spatula or large spoon until combined; careful not to over mix.
  • Add the bananas and gently fold into the mixture to combine.
  • Add the strawberries (after they've been tossed in 3 tablespoons flour) and gently fold to combine.
  • Gently turn and scoop the batter into the loaf pan, smoothing the top lightly with a spatula.
  • Bake for about 50 to 60 minutes (I baked mine for 47 minutes, to be exact) or until the top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs)
  • Baking times will differ based on the moisture content of the fruit, humidity in kitchen, and the oven.
  • Let the bread cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
  • Once the bread has cooled completely, drizzle with your preferred amount of glaze and slice.


  • In a small saucepan, mix the half-and-half cream and basil. Bring to a simmer, and let simmer for approx. 5 minutes, stirring occasionally.
  • Once done, let stand for 10 minute to cool, then strain the mixture through a sieve over a bowl; discard the basil.
  • Combine the half-and-half, powdered sugar, 2 tablespoons juice (or 8 drops of lemon-flavored essential oil), and dash of salt.
  • Whisk until you have a smooth glaze.


The bread batter should be thick. If you find it to be on the runny side, add up to 1/4 cup of additional flour. Please note that fruits vary in their moisture content, and as a result, the consistency of batters will vary. Strawberries release water into the batter during the baking process, so it's better to have a thicker batter going into the oven. Use your best judgement.
Within the last 10 minutes of baking, loosely drape a piece of tin foil over the loaf to prevent the top and sides from becoming overly browned.