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Mixed Berry Banana Bread
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Overripe bananas, meet your match! While I’m all for transforming darkly speckled bananas into pancakes and no-churn ice cream, 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 streusel-topped to chocolate-swirled varieties (and even one made with cake mix!). 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 banana bread to ever cross your lips. Totally sold but still stuck with green bananas? Check out my simple trick for how to ripen bananas in 15 minutes or less.
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Mixed Berry Banana Bread
- 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 1/2 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)
Preheat the oven to 350°F. 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.
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 1/4 cup for this recipe and save the rest for another use.
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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