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. 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 berries 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-fix solution for packing as much fresh fruit (ripe or overripe!) into every sweet slice.
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 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.
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.
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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.
We’ve made this recipe at least 10 times. It is a favorite in our house! Our daughter calls it “berry bread”. It’s consistently delicious and it’s a great use of berries once they’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!!
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!
I have a bag of frozen bananas, strawberries and blueberries. Do you think I could use that in this recipe?
Absolutely! Just make sure you thaw and then drain them really, really well. You don’t want any extra moisture!
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.
Hi there! If you search for “muffins,” you’ll find loads of banana muffin recipes with tested time/temp. Enjoy!
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.
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 (3X’s) on a lower temperature to get the center completely done.
I’m so glad you enjoyed the recipe, Angela!
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.
Thanks for your note, Jane! I love your additions! :)
Banana, berry (blueberry and red raspberry), walnuts with sugar topping. DELICIOUS!! Highly recommended. Nice job!
YUM! I’m so thrilled you enjoyed the recipe, Lesa!
Absolutely delicious! Baked perfectly!!
I’m so glad you enjoyed the banana bread, Colleen!
AMAZING!!!
Love this recipe. Have made many times and is just fantastic. Thank you.
I’m so thrilled you’ve been enjoying the recipe, Rhonda!