Banana Berries Bread is a supremely moist banana loaf studded with fresh blueberries and raspberries and brightened with a touch of orange. Each slice is bursting with fruit flavor and a tender, buttery crumb.
Banana Berry Bread Recipe:
What I love most about this loaf is how moist it stays slice after slice. A splash of freshly squeezed orange juice and a bit of zest lifts the banana and berry flavors, giving the bread a bright, summery note. It truly tastes like summer captured in a loaf pan.
I used to stop buying bananas when they went untouched at home, until our son began craving them. Now I buy bananas regularly, and when a couple get overripe I always turn them into baking — this bread is a perfect use for soft bananas.
I considered adding a glaze, but decided against it: a sugary icing would mask the delicate berry and orange flavors. Important tip — wash your berries and pat them dry with paper towels so they don’t release excess moisture into the batter.
Why I Love Summer
Summer goes by so quickly, but one perk is the abundance and affordability of fresh fruit. Berries, cherries, watermelon and stone fruit are at their best and often much cheaper than in cooler months. I use raspberries often in baking, both inside batters and as a fresh garnish. I avoid artificial coloring — homemade treats should be fresh, natural, and delicious.
Banana Berried Bread Ingredients:
- Ripe banana
- Granulated sugar
- Unsalted butter – melted
- Sour cream
- Freshly squeezed orange juice
- Orange zest
- Vanilla extract
- Large egg – room temperature
- All-purpose flour + 2 tablespoons
- Baking soda
- Fine salt
- Fresh blueberries
- Fresh raspberries
- Butter or cooking spray
Preheat the oven to 350°F. Grease or spray a 9×5 loaf pan and line it with parchment for easy removal.
How to Make Banana Berries Bread:
1. Melt 4 oz (1 stick) unsalted butter in a small bowl and let it cool slightly. In a large bowl, mash 1 ripe banana with a fork. Add 1/2 cup granulated sugar, the cooled 4 oz melted butter, 1/2 cup sour cream, 1 tablespoon freshly squeezed orange juice, the zest of about half a medium orange (about 1 teaspoon), 1 teaspoon vanilla extract and 1 large room-temperature egg. Whisk until combined.
2. In a separate bowl, sift and whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Fold the dry ingredients into the wet mixture with a spatula until just combined — do not overmix to keep the loaf tender.
3. Toss 1 cup fresh blueberries and 1 cup fresh raspberries with 2 tablespoons of flour in a medium bowl to coat the berries. Gently fold the berries into the batter so they don’t release too much juice. The batter will be thick.
4. Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a wooden skewer inserted into the center comes out clean. Carefully lift the loaf from the pan using the parchment and transfer to a cooling rack. Let the bread cool completely before slicing. Stored at room temperature, it stays fresh for up to 3 days.
This loaf is wonderful for guests, afternoon tea, or a cozy breakfast with coffee.
More Fresh Berry Recipes:
- Apple Blueberry Honey Bread – flavorful and cake-like
- Raspberry Pecan Honey Bread – packed with fresh raspberries
- Sour Cream Blueberry Muffins – a popular muffin recipe
- Raspberry Scones – an easy breakfast or brunch treat
Banana Berries Bread
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Ingredients
- 1 ripe banana
- 1/2 cup granulated sugar
- 4 oz (or 1 stick) unsalted butter – melted
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest (about 1/2 medium orange)
- 1 teaspoon vanilla extract
- 1 large egg – room temp
- 1 1/2 cups all-purpose flour , + 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- butter or cooking spray
Instructions
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Preheat the oven to 350°F. Grease a 9×5 loaf pan and line with parchment for easy removal. Melt 4 oz unsalted butter in a small bowl and set aside to cool. In a large bowl, mash 1 banana with a fork. Add 1/2 cup sugar, the cooled melted butter, 1/2 cup sour cream, 1 tablespoon orange juice, 1 teaspoon orange zest (about 1/2 medium orange), 1 teaspoon vanilla extract, and 1 large egg. Whisk to combine.
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In a separate bowl, sift and whisk 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Fold the dry ingredients into the wet ingredients until just combined — do not overmix.
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Toss 1 cup blueberries and 1 cup raspberries with 2 tablespoons flour to coat. Gently fold the berries into the batter to avoid releasing excess juice. The batter will be thick.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Use the parchment to lift the loaf onto a cooling rack and let cool completely before slicing. Keeps up to 3 days at room temperature.
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Serve with tea or coffee for a delightful breakfast or afternoon treat.