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Banana Berry Bread

Banana Berry Bread

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You might think I've been stretching my kids on a rack every morning this summer because they've both been growing by leaps and bounds. Sure it's a normal occurrence at their ages, but for some reason I've been a lot more conscious of it lately. When I stand next to Kenya I realize that instead of being able to drop my arm by my side and rest the palm of my hand on top of his head -- as I was able to do for so long -- now I have to bend my arm at a 90 degree angle as he stands higher than my hip and is only 6 years old. Is it OK to wish I could keep him and his sister these ages forever?!

Another sign that my kids are getting bigger is that they can now see over most counters. For example, when we used to make the occasional stop by Starbucks for some mommy java, the kids would never ask for anything from the bakery case because they most likely couldn't see that high. Things have changed. Just last week Chloe was on her toes with her face pressed against the glass, drooling and pointing to all the snacks she wanted to try.

I really attempt to limit buying cake and cookies, but Chloe was so smitten with the cute new pink patisserie bags Starbucks uses to serve their baked goods in, I relented. After that experience I decided to start making more of my own cake-like breads to slice and put in reusable or wax paper bags to bring as a special snack for after school pick up. Filled with naturally sweet bananas and beautiful bright berries, this moist loaf has a lot less sugar than most quick breads you'll find in stores.

It should come as no surprise that when I pulled the loaf out of the oven and put it on top of the stove to cool, there was Chloe peering over the edge of the counter, just waiting for it to be ready to slice. It's crazy to think that before I know it she'll be tall enough to be standing at the counter making her own batch.

Banana Berry Bread 2

Banana Berry Bread  (makes 1 loaf - 12 slices)

  • Prep Time: 10 mins,
  • Cook Time: 1 hrs,
  • Rating:
    Rate this recipe
You might think I've been stretching my kids on a rack every morning this summer because they've both been growing by leaps and bounds. Sure it's a normal occurrence at their ages, but for some reason I've been a lot more conscious of it lately. When I...

Ingredients

  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 3 small ripe bananas, mashed
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups fresh mixed berries (i used strawberries, raspberries and blueberries)

Preparation

  1. 1. Preheat oven to 350º F.
  2. 2. In a bowl, whisk together the flour, baking soda, and salt.
  3. 3. In the bowl of a standing mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
  4. 4. Add the egg, bananas, milk and vanilla and mix to combine well.
  5. 5. Gradually add the dry ingredients into the wet ingredients until just combined. Gently fold in the berries.
  6. 6. Pour the batter into a greased loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  7. 7. Allow the bread to cool for 10 minutes, then remove to a cooling rack.
  8. To freeze: Wrap the bread and then place in a labeled zipper bag for up to 3 months.
Banana Berry Bread

Nutrition Information

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Comments






  1. Donna

    April 21, 2014 at 10:58 am

    Absolutely delicious & soooo moist! Made it for Easter brunch yesterday. Another hit, thank you!

  2. shelley2799

    April 7, 2014 at 6:10 am

    My triplets loved this! Do you have nutritional info on this?

  3. Rachelle

    January 18, 2014 at 2:20 pm

    Any idea on the calorie amount?

  4. BerryKing

    November 20, 2013 at 10:49 pm

    Banana bread is already “berry bread”. Banana is a berry… But your raspberries and strawberries are not. So technically you turned a berry bread into a fruit salad…

  5. amanda

    November 18, 2013 at 8:05 pm

    I make this a lot! I always use frozen berries. And, the first time I made it I was out of butter, but I HAD just made apple sauce and so substituted. Turned out amazing!

  6. karabernstein

    November 18, 2013 at 4:00 pm

    I want to make try this but its hard to find good fresh berries this time of year. Can you use frozen berries?

  7. Angela

    October 24, 2013 at 10:08 pm

    I made this exactly as the recipe shows. It was delicious!!

  8. Sara

    October 20, 2013 at 9:32 pm

    Amy is right, this is one of the best banana breads I have ever tasted too. The addition of coconut was genius. I reduced the sugar as well. My 18 month old loved it!

  9. Jennifer

    October 20, 2013 at 8:36 pm

    Do you think I could pour the batter in muffin tins rather than a loaf pan?

    • catherine

      October 21, 2013 at 10:59 am

      I haven’t tried that, but I’m sure it would work just fine!

  10. Amy

    October 15, 2013 at 12:15 pm

    Delicious! I reduced the sugar to 1/2 cup and sprinkled 1/4 cup sweetened coconut on top of the loaf before baking. One of the best banana breads I’ve ever tasted.

  11. Nancy

    October 14, 2013 at 6:40 am

    Hi Catherine,
    I would really love to try out this recipe, but I am not used to the ‘cups’ measurement. Would you be able to help me check if the conversions below are right, please?

    2 cups of flour = 256g
    1/2 cup of unsalted butter = 113g
    3/4 cup of sugar = 96g (what kind of sugar?)
    1/3 cup of milk = 80ml
    2 cups of mixed berries = which cup do you use?

    Sorry for the trouble, but would appreciate your help on this! Thank you! :)

  12. Teresa

    October 5, 2013 at 5:58 pm

    Holy Hannah, this was good! Our three-year-old couldn’t eat it fast enough, but our six-year-old gave it a “so-so” rating; she’s never been one for fruits or berries, so the fact that it wasn’t an automatic thumbs-down is a ringing endorsement indeed!

  13. mary

    September 23, 2013 at 7:42 pm

    Can i use one cup of whole wheat flour and one cup white flour?

    • catherine

      September 24, 2013 at 11:34 am

      Yes you can, but the texture will be a bit different!

  14. adrimolina

    September 22, 2013 at 8:02 pm

    Do you keep it on the counter or refrigerate?

    • catherine

      September 23, 2013 at 1:31 pm

      I like to refrigerate breads since they have eggs and fat in them!

      • adrimolina

        September 23, 2013 at 4:14 pm

        Will refrigerate then, thank you! :)

  15. veronika

    September 17, 2013 at 11:59 am

    my kids will love this! but i have to use almond milk? would it be same amount?

    • catherine

      September 17, 2013 at 12:22 pm

      Yes, same amount!

  16. Catherine

    September 17, 2013 at 11:02 am

    What size load pan is recommended?

    • catherine

      September 17, 2013 at 12:25 pm

      I use a standard, 9 x 5 inch (or 1 pound) loaf pan! You can use any size you have, you’ll just have to keep an eye on it and adjust the baking time!

      • Catherine

        September 17, 2013 at 2:35 pm

        I have an 8 x 5 and a 9 x 5 so I wasn’t sure which to use. Thanks!

  17. Bridgid

    September 16, 2013 at 11:21 pm

    I made this today and it was completely demolished! Everyone loved it. I used frozen blackberries and fresh strawberries. Thank you Catherine. PS – My daughter (3.5) LOVES watching your videos, she loves to imitate everything your kids do!

  18. Melissa

    September 16, 2013 at 6:02 pm

    I made it with whole wheat flour, fresh strawberries and blueberries and it is amazing!!!

  19. Kia Tomovska

    September 16, 2013 at 1:40 pm

    Can I use maple syrup instead of sugar?

  20. aprilgaietto

    September 16, 2013 at 12:33 pm

    Aww, yes it’s ok to wish your kids to stay little:) kids grow and change so fast! This recipe sounds yummy:)

  21. Maribel

    September 16, 2013 at 12:23 pm

    Could I mix white and whole wheat flour

    • catherine

      September 16, 2013 at 12:36 pm

      Yes you can!

  22. Kim

    September 16, 2013 at 11:42 am

    Hi Catherine. How about subbing zucchini for berries?

  23. Theresa Cooper

    September 16, 2013 at 11:25 am

    My son is a diabetic. Can you use a sugar substitute? Would it be the same amount?

    • catherine

      September 16, 2013 at 12:39 pm

      If it is the same consistency as white sugar, then yes you can use it at a 1:1 ratio!

      • Aldi

        February 2, 2014 at 9:56 pm

        I am thoroughly eniyjong your NYC series: such variety and great photos. (Don’t tell anyone but I still prefer seeing your Mexico City scenes! :-))I have yet to congratulate you on your 1,000 post. Good work indeed.

  24. Lori

    September 16, 2013 at 10:48 am

    Looks delicious! Would it be okay to make with frozen berries? Any changes to the cook time?

    • catherine

      September 16, 2013 at 12:37 pm

      Frozen berries should work just fine! Just make sure to gently fold them into the batter so they don’t bleed!

    • Jackie

      September 16, 2013 at 12:35 pm

      I have the same question! Frozen fruit ok? Do you have to thaw it or can you keep it frozen?

    • Adriana

      September 16, 2013 at 10:58 am

      I have the same question! :)

      • Kelly

        September 16, 2013 at 11:52 am

        ME too :)

  25. Carolina

    September 16, 2013 at 10:36 am

    Can I do it with whole wheat?

    • catherine

      September 16, 2013 at 10:42 am

      You can, but it will come out more dense and chewy!

  26. Mary Wong

    September 16, 2013 at 10:32 am

    Hi Catherine! Looks yummy! If I wanted to make muffins, bake for 20 minutes?

    • catherine

      September 16, 2013 at 10:41 am

      Yes, about 20 minutes! Or until a toothpick inserted in the center comes out clean.

  27. Youngcook

    September 16, 2013 at 9:53 am

    This looks delicious!