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 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.

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.

Mixed Berry Banana Bread Recipe

Mixed Berry Banana Bread Recipe

Mixed Berry Banana Bread Recipe

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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


  • 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)


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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  1. 5 stars
    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!!

    1. 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!

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

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

  3. 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.

  4. 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 (3X’s) on a lower temperature to get the center completely done.

  5. 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.

  6. 5 stars
    Banana, berry (blueberry and red raspberry), walnuts with sugar topping. DELICIOUS!! Highly recommended. Nice job!

  7. 5 stars
    Have made this mixed berry and chocolate swirl many times. It’s loved by everyone and looks delicious. I frequently post pictures of fresh loaves on FB.

  8. 5 stars
    Love this bread! I replaced a half cup of the flour with almond flour for just a little more texture, I may add nuts next time. This toasts beautifully! Thank you for the recipe! Oh, I used blueberries and raspberries!

  9. 5 stars
    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. Wish I could post my picture.

  10. Made your bread but had to use frozen pitted dark and light cherries, blueberries and strawberries. I thawed the berries mix, measured 1 c. And proceeded with recipe as intructed. FABULOUS!!! RECIPE. Thank s a million susan

  11. I have perfectly over ripe bananas waiting to be made into banana bread, whey from yogurt making that I will substitute for buttermilk and we just picked blueberries last week. Can’t wait to make this!!! Yum!!!

      1. 5 stars
        Delicious.. I used huckleberries and added a sone chocolate chips and pecans… num!

  12. Obsessed with this recipe. Bananas weren’t super right, but not totally detrimental to the bread. Also added rose water, and sprinkle cinnamon on top. Came out amazing ❤️

    1. H Trudi! Yes, those substitutions should work. You may just find that the texture is slightly different. Let me know if you give it a shot!

    1. Hi Gittel – Six tablespoons butter, melted and cooled could be used in place of the oil. Just be aware that the texture of the bread will be slightly different.

    1. Hi Carlene! I haven’t used frozen fruit in this recipe, but if you thaw and drain the frozen fruit before mixing it into the bread, it should work. Hope that helps!

      1. 5 stars
        I used frozen blueberries and strawberries that I had bagged fresh. Dried as much as possible.
        I used applesauce instead of oil- it was perfect !
        I made 4 small loaf pans to give as gifts.
        Can’t wait to make again with walnuts !

  13. I have a pile of very ripe bananas in the deep freeze just waiting to be used. Perfect recipe. Thanks for sharing

  14. Hello Kelly. Great recipes. Being a strict vegetarian, I am unable to try out many of your recipes as they contain egg. Would you be able to suggest an egg substitute which is not one of the commercially available egg-substitute powders please? Thanks heaps!

    1. Hi there, Shobha! One substitution to try is to mix 1 tablespoon of ground flax seed with 3 tablespoons of water to replace 1 egg. Just be aware that any substitutions you make could alter the consistency of the recipe. If you try it, please let me know how it turns out!

  15. I have done the trick with ripening bananas in the oven, and it works! :) I’m so intrigued by this mixed berry banana bread. I’m not sure I would have thought to put those flavors together, but they seem to work. Oh, and the crunchy sugar topping definitely is NOT optional in my book!