Banana Berries Bread
Banana Berries Bread is an incredibly moist loaf of banana bread loaded with juicy and fresh blueberries and raspberries. This bread is so flavorful and it’s just bursting with all the fruit flavors.
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Banana Berry Bread Recipe:
What I like the most about this bread is how supremely moist each slice is and the extra flavor from an orange juice and zest is just what this bread needs. This bread tastes like summer in a loaf pan. Summer that is meant to be eaten!
There was a moment that I stopped buying bananas because no one would eat them. That’s until our baby boy was born and 7-8 months later, he started craving bananas. Until this day, I buy bananas because of him and when one or two start changing color, I put them into baking.
I wanted to include an icing to go with this bread, but then it would ruin everything there is about this bread. The sweet icing would overpower the flavors of fresh berries. Also, make sure to wash and paper towel pat dry all the berries. You don’t want the water dripping from berries, but at the same time – you want them washed!
Why I Love Summer
The summer is almost over and I can’t believe how fast it passed us by. One of the best things I love about summer is how low-priced fruits are in a grocery store. Raspberries, strawberries, blueberries, cherries, watermelon….I can go on, but you get my point. All these fruits are half-priced or even triple compared to the prices in autumn and winter.
Raspberries are one kind of berries I use a lot in baking. I don’t always hide them in batter. In fact, I regularly buy them to decorate a pastry or use in a frosting to give a pink or red-ish color. I’m the last person to use any artificial food coloring in my homemade baking. Homemade is all about fresh, healthy and delightful!
Banana Berried Bread Ingredients:
- Ripe banana
- Granulated sugar
- Unsalted butter – melted
- Sour cream
- Freshly squeezed orange juice
- Orange zest
- Vanilla extract
- Large egg – room temp
- All-purpose flour + 2 tablespoons
- Baking soda
- Fine salt
- Fresh blueberries
- Fresh raspberries
- Butter or cooking spray
Preheat the oven to a 350°F. Butter or spray a 9×5 loaf pan. Line a parchment paper with the loaf pan for easier take-out once the bread is baked.
How to Make Banana Berries Bread:
1. In a small bowl, place 4 oz unsalted butter, cover with plastic food wrap and microwave on 40-60 seconds to melt. Set aside to cool. In a large bowl, mash 1 banana with a fork. Add 1/2 cup sugar, 4 oz melted butter, 1/2 cup sour cream, 1 tbsp freshly squeezed orange juice, 1/2 medium orange zest, 1 tsp vanilla extract and 1 large egg. Whisk to combine.
2. In a separate bowl, sift and whisk, 1 1/2 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp fine salt. Slowly stir in the flour mixture with a spatula into the batter, until ‘just combined’ – do not overmix!
3. In a medium bowl, combine and toss together 2 tbsps all-purpose flour, 1 cup fresh blueberries and 1 cup fresh raspberries. Gently stir the berries into the batter. You don’t want the berries to let out their juices. The batter will be very thick.
4. Pour the batter into prepared loaf pan and gently go over with a spatula to spread evenly throughout the pan. Bake the bread for 50 minutes or until a wooden pick inserted in center comes out clean. Grab the parchment paper on both sides (without burning yourself), and slowly take out the bread onto the cooling rack. Allow bread to cool completely before slicing. Bread stays fresh for up to 3 days at room temperature.
This bread is perfect for guests or with a warm cup of tea or coffee early morning or afternoon.
More Fresh Berry Recipes:
- Apple Blueberry Honey Bread – flavorful and tastes like honey cake
- Raspberry Pecan Honey Bread – loaded with flavor and fresh raspberries
- Sour Cream Blueberry Muffins – most popular muffin recipe
- Raspberry Scones – easy breakfast or brunch treat
Banana Berries Bread
Ingredients
- 1 ripe banana
- 1/2 cup granulated sugar
- 4 oz (or 1 stick) unsalted butter – melted
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest (about 1/2 medium orange)
- 1 teaspoon vanilla extract
- 1 large egg – room temp
- 1 1/2 cups all-purpose flour , + 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- butter or cooking spray
Instructions
- Preheat the oven to a 350°F. Butter or spray a 9x5 loaf pan. Line a parchment paper with the loaf pan for easier take-out once the bread is baked. In a small bowl, place 4 oz unsalted butter, cover with plastic food wrap and microwave on 40-60 seconds to melt. Set aside to cool. In a large bowl, mash 1 banana with a fork. Add 1/2 cup sugar, 4 oz melted butter, 1/2 cup sour cream, 1 tbsp freshly squeezed orange juice, 1/2 medium orange zest, 1 tsp vanilla extract and 1 large egg. Whisk to combine.
- In a separate bowl, sift and whisk, 1 1/2 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp fine salt. Slowly stir in the flour mixture with a spatula into the batter, until ‘just combined’ – do not overmix!
- In a medium bowl, combine and toss together 2 tbsps all-purpose flour, 1 cup fresh blueberries and 1 cup fresh raspberries. Gently stir the berries into the batter. You don’t want the berries to let out their juices. The batter will be very thick.
- Pour the batter into prepared loaf pan and gently go over with a spatula to spread evenly throughout the pan. Bake the bread for 50 minutes or until a wooden pick inserted in center comes out clean. Grab the parchment paper on both sides (without burning yourself), and slowly take out the bread onto the cooling rack. Allow bread to cool completely before slicing. Bread stays fresh for up to 3 days at room temperature.
- This bread is perfect for guests or with a warm cup of tea or coffee early morning or afternoon.
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Kelly S says:
Now a favorite to everyone who tastes a piece. I make it every time we have overripe bananas. It’s easy to make, picture perfect every time, and delicious. I do substitute sour cream for the buttermilk sometimes.
Olga in the Kitchen says:
I’m so thrilled you’ve been enjoying the recipe, Kelly!