Home Recipes Breakfast Sweet Berry Banana Bread Recipe
by Jennifer Debth
23 Comments
4.75 from 8 votes
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ThisBerry Banana Bread Recipeis full of fresh blueberries, raspberries, and dark chocolate chips! It’s so easy to make and results in ultra moist and sweet banana bread and muffins!
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Frequently Asked Questions
- Do you need two temps?
- How to prevent sinking
- Why is it dry?
- Using frozen berries
- Pairing suggestions
- How to store
- Nutrition information
Ingredients
Dry Ingredients
- All-Purpose Flour– gives the bread its structure.
- Baking Powder and Baking Soda– both give a little lift to prevent the bread from being too dense.
- Cinnamon– adds a touch of warm spice.
- Salt– brings out flavors and cuts sweetness.
Wet Ingredients
- Dark Brown Sugar and Granulated Sugar–both add sweetness but the molasses content in brown sugar makes the bread softer and more moist.
- Unsalted Butter– gives the banana bread moisture and warm depth of flavor.
- Eggs– helps the bread hold its shape by binding everything together.
- Vanilla Extract– adds warmth and flavor depth.
- Mashed Bananas– you’ll need about two very ripe bananas.
- Skim Milk and White Vinegar– a homemade buttermilk which makes the bread ultra-moist.
Mix-Ins
- All-Purpose Flour– coats the mix-ins to prevent them from sinking to the bottom in the bread/muffins.
- Blueberries and Raspberries– use fresh Driscoll’s berries. Make sure you wash them first!
- Dark Chocolate Chips– I love dark chocolate but milk chocolate or semi-sweet chocolate would work as well.
- Sparkling Sugar– for topping if desired!
How to make
This berry banana bread recipe makes enough batter for a whole loaf of bread AND 6 muffins! SCORE!
- Combine milk and vinegar together and let sit for 10 minutes. This is your buttermilk.
- Whisk together all dry ingredients in a large bowl. Whisk together all wet ingredients in a separate bowl.
- Gently toss 1 tablespoon of flour with the blueberries, raspberries, and chocolate chips.
- Mix together the buttermilk, wet, and dry ingredients until just combined then gently fold in the mix-ins.
- Use a 1/4 cup measuring cup to scoop the batter first into a greased 12 slot muffin tin (using only 6 of the slots) then pour the rest into a greased loaf pan. Top each muffin/loaf with more berries, chocolate, and sugar if desired.
- Baking the loafat 425ºF for 5 minutes then lower the heat to 350ºF and bake for another 45-55 minutes.
- Bake the muffinsfor 5 minutes at 425ºF then lower the heat to 350ºF and bake for another 5-8 minutes.
Do you need to bake berry banana bread at two temperatures?
Yes! Baking the berry banana bread/muffins at a higher temperature to start allows them to quickly rise. Lowering the temperature and continuing to bake then gives them time to cook all the way through.
Doing both makes the bread and muffins just the right texture!
How do you prevent the berries from sinking?
To keep the berries from sinking, toss them in a little bit of flour!
This helps absorb the liquid from the fruit as the bread bakes so they don’t sink to the bottom which can also make the bottom of the bread/muffins soggy.
Why is my berry banana bread dry?
If your banana bread/muffins came out dry, chances are youover-measured your flour.
I recommend spooning the flour into your measuring cup and leveling it off with your finger so it doesn’t get too packed in!
Can you use frozen berries?
You can! And there’s no need to defrost them either. Just mix them on in and bake as directed.
Pro tip
Be sure to still toss the berries with flour before mixing them into the batter.
What to serve with berry banana bread
I love to serve this berry banana bread as a snack, a healthy dessert, or with brunch! Here are some of my other favorite brunch recipes!
- Roasted Breakfast Potatoes
- Frittata
- Breakfast Sausage Casserole
- Roasted Vegetable Breakfast Muffins
- Berry Fruit Salad
How to store
Leftover berry banana bread or muffins will last in an airtight container at room temperature for 3-4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.
To enjoy again,thaw if frozen then bake or microwave to warm if desired!
-Jennifer
Berry Banana Bread Recipe
4.75 from 8 votes
ThisBerry Banana Bread Recipeis full of fresh blueberries, raspberries, and dark chocolate chips! It's so easy to make and results in ultra moist and sweet banana bread and muffins!
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 18 people (12 slices from the loaf + 6 muffins)
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Equipment for this recipe
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Ingredients
US Customary - Metric
Buttermilk
- 1 cup skim milk room temperature
- 1/4 cup white vinegar
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3/4 cup mashed bananas about 2 bananas
Mix-Ins
- 1 tablespoon all purpose flour
- 1/3 package Driscoll's Blueberries (2 oz or 1/2 cup) + more for topping
- 1/3 package Driscoll's Raspberries (2 oz or 1/2 cup) halved + more for topping
- 1/2 cup dark chocolate chips + more for topping
- Sparkling sugar optional for topping
Instructions
Preheat oven to 425 degrees F and spray a loaf pan and 6 slots of a standard 12 slot muffin tin with cooking spray. Set aside.
Buttermilk
Combine milk and vinegar together. Let sit for 10 minutes.
Dry Ingredients
Whisk together dry ingredients in a large bowl. Set aside.
Wet Ingredients
Whisk together wet ingredients.
Mix-Ins
Gently toss 1 tablespoon flour with the blueberries, raspberries, and dark chocolate chips. Set aside.
Assembly
Combine the buttermilk, wet, and dry ingredients until just combined - it's ok if there's a few lumps.
Gently fold in the mix-ins.
Using a 1/4 cup measuring cup, scoop batter into prepared muffin tin - you'll only fill 6 slots.
Pour remaining batter into prepared loaf pan.
Top each muffin/loaf with more blueberries, halved raspberries, chocolate chips, and sparkling sugar if desired.
Baking the Bread
Bake loaf for 5 minutes at 425 degrees F.
Keeping the loaf in the oven, lower heat to 350 degrees and bake for an additional 45-55 minutes.
Cool and enjoy!
Baking the Muffins
Bake muffins for 5 minutes at 425 degrees F.
Keeping the muffins in the oven, heat to 350 degrees and bake muffins for an additional 5-8 minutes.
Cool and enjoy!
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STORING
Room Temp:3-4 Days
Refrigerator:1 Week
Freezer:2 Months
Reheat:Bake or microwave to heat
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Berry Banana Bread Recipe
Amount Per Serving (1 slice or 1 muffin)
Calories 195 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 32mg11%
Sodium 149mg6%
Potassium 200mg6%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 2.1mg3%
Calcium 73mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: dark chocolate chips, easy, mixed berry
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Course: Breakfast, Snack
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Anonymous
United States
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Anonymous
United Arab Emirates
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Randall
Albuquerque, New Mexico
Very tasty recipe
Reply
Jennifer @ Show Me the Yummy
Thank you, Randall!
Anonymous
Vancouver, British Columbia
Metric conversions please.
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Jennifer @ Show Me the Yummy
It’s been updated to include metric!
Taffy2020
Biloxi, Mississippi
Really good recipe, thanks!
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Jennifer @ Show Me the Yummy
Thank you! 🙂
Emily
Troy, Michigan
Could you sub almond milk?
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Jennifer @ Show Me the Yummy
Should be fine!
mirela
Making it now. I had to sub olive oil for butter and have no baking powder. Used arrowood powder to coat the berries. Fingers crossed 🙂
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Jennifer @ Show Me the Yummy
Hmmm yeah, I’ll be curious to see if it turns out! 🙂
Jennifer @ Show Me the Yummy
Me too Amanda! Thank you so much! 🙂
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Jennifer @ Show Me the Yummy
Hahaha! You SO get me, Amy 🙂
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Margaret
Reservoir, Victoria
Thank you very nice
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Jennifer @ Show Me the Yummy
Thank you!! 🙂
Margaret
Reservoir, Victoria
I like Thank you
Reply
Amanda
Belle Plaine, Minnesota
I know exactly what you mean about wearing layers even when it’s warm. I swear when I’m 80 I’ll be that woman whose wearing a winter coat when it’s 82 degrees out. 😄I’ve been in a quick-bread loving mood for me. I love all the berries you have going on. Thanks for continuing my obsession!
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Jennifer @ Show Me the Yummy
Hahahaha yes!! Glad I’m not alone 🙂 Thanks Amanda!
Marina
Lancaster, New York
Shake hands with your “always cold” twin! 😉 Haha I love that this bread gives you the best of both worlds with the mix-ins. My favorite way to use fresh blueberries is to take a handful and shove them all in my face. 🙂 Happy weekend Jennifer! xoxo
Reply
Jennifer @ Show Me the Yummy
Yes! Always so cold. Hahaha that’s definitely my 2nd favorite way to enjoy blueberries 😉 Thanks Marina!
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