Filled with naturally sweet bananas and beautiful bright berries, this moist Banana Berry Bread has a lot less sugar than most quick breads you’ll find in stores and is undeniably delicious!
This Banana Berry Bread and a super simple breakfast to start your day off or a great snack to bring to after school pick-up. It’s filled with delicious tart berries and naturally sweet bananas. Put it in your kid’s lunchbox and get ready to be the best parent ever!
I started coming up with more quick bread recipes several years ago when my kids started getting taller. What does that mean, you ask? Let me explain. For example, when the kids were younger and we would make the occasional stop by Starbucks for some mommy java, the kids would never ask for anything from the bakery case because, most likely, they weren’t tall enough to see into the bakery case.
Then one day – BOOM – Chloe was on her tippy toes with her faced pressed again the glass, drooling and pointing to all the snacks she wanted to try. I relented and let her get a treat, and 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.
It should come as no surprise that when I made this Banana Berry Bread for the first time and 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 now she’s almost as tall and I am and old enough to make quick breads and baked goods all on her own!
Banana Berry Bread
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher 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)
- Preheat oven to 350º F.
- In a bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a standing mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add the egg, bananas, milk and vanilla and mix to combine well.
- Gradually add the dry ingredients into the wet ingredients until just combined. Gently fold in the berries.*
- Pour the batter into a 9 x 5 inch greased loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes, then remove to a cooling rack.
- * Frozen berries can be substituted for fresh. Add berries while frozen, no need to defrost and will help from coloring the bread.
To freeze: Wrap the bread and then place in a labeled zipper bag for up to 3 months.