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Banana Berry Bread

Banana Berry Bread

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

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Banana Berry Bread (makes 1 loaf - 12 slices)

Prep Time: 10 mins Cook Time: 1 mins

nut free

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. Preheat oven to 350º F.

2. In a bowl, whisk together the flour, baking soda, and salt.

3. In the bowl of a standing mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.

4. Add the egg, bananas, milk and vanilla and mix to combine well.

5. Gradually add the dry ingredients into the wet ingredients until just combined. Gently fold in the berries.

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. Allow the bread to cool for 10 minutes, then remove to a cooling rack.



To freeze: Wrap the bread and then place in a labeled zipper bag for up to 3 months.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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42 comments

  • Youngcook

    This looks delicious!

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  • Mary Wong

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

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    • Catherine

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

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  • Carolina

    Can I do it with whole wheat?

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    • Catherine

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

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  • Lori

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

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    • Adriana

      I have the same question! :)

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    • Jackie

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

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    • Catherine

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

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  • Theresa Cooper

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

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    • Catherine

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

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  • Kim

    Hi Catherine. How about subbing zucchini for berries?

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    • Catherine

      Then that's a whole other recipe! Here are some zucchini bread recipes! http://b12.ba4.myftpupload.com/2010/03/10/zucchini-muffins/
      http://b12.ba4.myftpupload.com/2012/01/24/chocolate-zucchini-bread/
      http://b12.ba4.myftpupload.com/2012/07/05/zucchini-cheddar-bread/

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  • Maribel

    Could I mix white and whole wheat flour

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    • Catherine

      Yes you can!

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  • Aprilgaietto

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

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  • Kia Tomovska

    Can I use maple syrup instead of sugar?

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  • Melissa

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

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  • Bridgid

    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!

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  • Catherine

    What size load pan is recommended?

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    • Catherine

      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!

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  • Veronika

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

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    • Catherine

      Yes, same amount!

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  • Adrimolina

    Do you keep it on the counter or refrigerate?

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    • Catherine

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

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  • Mary

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

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    • Catherine

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

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  • Teresa

    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!

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  • Nancy

    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! :)

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  • Amy

    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.

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  • Jennifer

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

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    • Catherine

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

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  • Sara

    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!

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  • Angela

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

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  • Karabernstein

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

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  • Amanda

    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!

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  • BerryKing

    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...

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  • Rachelle

    Any idea on the calorie amount?

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  • shelley2799

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

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  • Donna

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

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  • Sonya Johnson

    Can this recipe be used with just one egg?

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  • Jennifer

    What am I doing wrong if it takes a lot longer than an hour to cook?

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