Banana Berry Bread

4.60 from 5 votes

Filled with naturally sweet bananas and beautiful bright berries, this moist Banana Berry Bread is perfect for a quick breakfast or delicious snack!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 230kcal

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. Frozen berries can be substituted for fresh. Add berries while frozen, no need to defrost. This will help from coloring the bread.
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.

How to Store: Keep your Banana Berry Bread fresh by storing it in an airtight container or wrapped tightly in plastic wrap. It will stay moist at room temperature for 2-3 days. Extend its shelf life by refrigerating for up to a week.
How to Freeze: Wrap the bread tightly in plastic wrap and then place in a labeled zipper bag for up to 3 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
Ripening Bananas: In a rush and don't have ripe bananas? Place them in a paper bag and store them at room temperature. Add an apple or avocado to speed up the ripening process. Need bananas to ripen even faster? Place them in a 350°F oven on a rimmed sheet pan (poke a few holes in each one so they don’t explode!) for about 15 minutes to bring out their natural sweetness. Allow the bananas to cool before starting this recipe.