Mixed Berry Banana Bread

from 14 votes
Mixed Berry Banana Bread Recipe

Overripe bananas, meet your match! While I’m all for transforming darkly speckled bananas into banana nut pancakes and banana fritters, everyone knows the best way to make the most of the past-its-prime produce is to turn it into banana bread. And there is little shortage of that around here, from brown butter banana bread to chocolate swirl banana bread (and even one made with cake mix banana bread!). Now I’m adding a pop of color and flavor to the lineup with this recipe for Mixed Berry Banana Bread.

When it comes to the perfect banana bread, buttermilk is a must. It lends a creaminess that results in a spectacular texture. And I’ve swapped the usual butter for a splash of oil to guarantee this will be the most moist berry banana bread to ever cross your lips.ย Totally sold but still stuck with green bananas? Check out my simple trick for how to ripen bananas in 15 minutes or less.

Now that your bananas are ready and raring to go, grab your favorite berriesย and winner, winner you can be eating banana bread for breakfast through dinner! Best of all, there’s an optional crunchy sugar topping so we can now officially ditch the coffee shop sweets in favor of this DIY alternative. It’s a two-bowl, quick-fixย solution for packing as much fresh fruit (ripe or overripe!) into every sweet slice.

Mixed Berry Banana Bread Recipe

Mixed Berry Banana Bread Recipe

Mixed Berry Banana Bread Recipe
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Breakfast

Mixed Berry Banana Bread

This recipe for Mixed Berry Banana Bread makes the most of overripe bananas and the season's juiciest fruits.
Author: Kelly Senyei
4.86 from 14 votes
Mixed Berry Banana Bread Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients 

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups)
  • 1/4 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup mixed berries, such as raspberries, blueberries or blackberries
  • Sanding sugar, for topping (optional)

Instructions 

  • Preheat the oven to 350ยฐF. Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.
  • In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set the mixture aside.
  • In a separate medium bowl, stir together the mashed bananas, buttermilk, eggs, vegetable oil and vanilla extract.
  • Lightly stir the banana mixture into the dry ingredients with a rubber spatula just the batter looks thick and chunky. Add the berries and fold just until combined then scrape batter into the prepared loaf pan.
  • Sprinkle the top of the batter with a generous amount of sanding sugar (optional) then bake the bread for 55 minutes or until a toothpick inserted comes out clean.
  • Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.

Kelly’s Notes:

  • Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don’t be afraid to let bananas turn completely brown before using them for banana bread.
  • If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use ¼ cup for this recipe and save the rest for another use.
  • โ˜…ย Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 317kcal, Carbohydrates: 55g, Protein: 5g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 307mg, Potassium: 227mg, Fiber: 2g, Sugar: 26g, Vitamin A: 110IU, Vitamin C: 4.4mg, Calcium: 23mg, Iron: 1.8mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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4.86 from 14 votes

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Comments

  1. Linda Falcon says:

    5 stars
    Weโ€™ve made this recipe at least 10 times. It is a favorite in our house! Our daughter calls it โ€œberry breadโ€. Itโ€™s consistently delicious and itโ€™s a great use of berries once theyโ€™ve past their prime.

    Can you recommend substitutions for sugar? We are making the recipe for a school celebration but we are asked not to use regular sugar. We can use honey and/or maple syrup or the like. What do you think would be the best substitute? Thank you!!

    1. Kelly Senyei says:

      I’m thrilled you’ve been enjoying the recipe so much, Linda! Unfortunately in quickbreads like this, using good ol’ sugar is the best way to go. Attempting to substitute in honey or maple syrup will drastically change the flavor and consistency. I’m sorry I can’t be of more help!

  2. Kathyd says:

    I have a bag of frozen bananas, strawberries and blueberries. Do you think I could use that in this recipe?

    1. Kelly Senyei says:

      Absolutely! Just make sure you thaw and then drain them really, really well. You don’t want any extra moisture!

  3. Constance Mower says:

    I am anxious to try this recipe, but I am wondering if anyone has tried making it into muffins. If so, I would like to know how they came out. I love bread, but muffins are easier and less “crumbly” to eat.

    1. Kelly Senyei says:

      Hi there! If you search for “muffins,” you’ll find loads of banana muffin recipes with tested time/temp. Enjoy!

  4. Parker says:

    5 stars
    SO GOOD! I’ve honestly never given thought to putting berries in my banana bread but WOW. For one thing, this is just a great bread recipe, a good crumb and nice and moist. But the berries really are something else! I would suggest fruits that are a little sour because they go very well with the sweet bread — I used blueberries and raspberries, and the raspberries were my favorite part.

  5. Angela says:

    4 stars
    I tried it and it turned out beautifully; however, I wanted it to be a bit sweeter. Next time I will add more sugar! I also had to bake it longer in 10-15 minute increments (3Xโ€™s) on a lower temperature to get the center completely done.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Angela!

  6. Jane says:

    4 stars
    I tried it as written and it was a little blah. I wanted a little more flavor, so the next time, I added 2 teaspoons of lemon zest and 1.5 teaspoons of cinnamon. Much better.

    1. Kelly Senyei says:

      Thanks for your note, Jane! I love your additions! :)

  7. Lesa says:

    5 stars
    Banana, berry (blueberry and red raspberry), walnuts with sugar topping. DELICIOUS!! Highly recommended. Nice job!

    1. Kelly Senyei says:

      YUM! I’m so thrilled you enjoyed the recipe, Lesa!

  8. Colleen says:

    5 stars
    Absolutely delicious! Baked perfectly!!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the banana bread, Colleen!

  9. DonnA Zapata says:

    5 stars
    AMAZING!!!

  10. Rhonda says:

    5 stars
    Love this recipe. Have made many times and is just fantastic. Thank you.

    1. Kelly Senyei says:

      I’m so thrilled you’ve been enjoying the recipe, Rhonda!

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