Banana Berries Bread is an irresistibly moist banana loaf studded with fresh blueberries and raspberries. Brightened with a touch of orange, each slice is full of vibrant summer fruit flavor.
Banana Berry Bread Recipe:
This bread stays wonderfully moist thanks to ripe banana and sour cream, while freshly squeezed orange juice and zest lift the flavor. It tastes like summer in loaf form—bright, juicy, and perfect for sharing.
I stopped buying bananas for a while because they went uneaten, but once my little one started snacking on them, I began keeping bananas on hand again. When they darken, they’re perfect for baking, and this loaf is a great way to use them.
I considered adding a glaze, but decided against it—too much sweetness would mask the delicate berry flavors. One important tip: wash your berries, then pat them dry with paper towels. You want them clean, but not dripping moisture into the batter.
Why I Love Summer
Summer brings an abundance of affordable, ripe fruit. Berries, cherries, and melons are at their best and often far cheaper than in cooler months, which makes it an ideal time to bake with them.
I use raspberries frequently in baking—not just folded into batters but also to finish pastries or tint frostings naturally. I prefer natural color and flavor from fresh ingredients over artificial dyes—homemade should be fresh, wholesome, and delicious.
Banana Berried Bread Ingredients:
- 1 ripe banana
- 1/2 cup granulated sugar
- 4 oz (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 temperature
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Butter or cooking spray for the pan
Preheat the oven to 350°F. Butter or spray a 9×5 loaf pan and line it with parchment paper for an easy release.
How to Make Banana Berries Bread:
1. Melt 4 oz unsalted butter in a small bowl (microwave 40–60 seconds) and set it aside to cool. In a large bowl, mash the banana with a fork. Add the sugar, melted butter, sour cream, orange juice, orange zest, vanilla extract, and the egg. Whisk until well combined.
2. In a separate bowl, sift or whisk together the flour, baking soda, and 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 the blueberries and raspberries with the reserved 2 tablespoons of flour in a medium bowl. Gently fold the floured berries into the batter so they don’t bleed and release excess juice. The batter will be thick.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a wooden pick inserted into the center comes out clean. Use the parchment to lift the loaf from the pan and transfer it to a cooling rack. Let it cool completely before slicing. The bread stays fresh at room temperature for up to 3 days.
This loaf is lovely for guests or alongside a warm cup of tea or coffee at breakfast or in the afternoon.
More Fresh Berry Recipes:
- Apple Blueberry Honey Bread – a honey-sweet loaf with apple and blueberry.
- Raspberry Pecan Honey Bread – rich with raspberries and crunchy pecans.
- Sour Cream Blueberry Muffins – a moist, classic blueberry muffin recipe.
- Raspberry Scones – simple scones perfect for breakfast or brunch.
Banana Berries Bread
Ingredients
- 1 ripe banana
- 1/2 cup granulated sugar
- 4 oz (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 temperature
- 1 1/2 cups all-purpose flour, plus 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. Butter or spray a 9×5 loaf pan and line it with parchment. Melt 4 oz of butter and let it cool. In a large bowl, mash the banana and add sugar, melted butter, sour cream, orange juice, orange zest, vanilla, and the egg. Whisk to combine.
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In a separate bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined—do not overmix.
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Toss the blueberries and raspberries with the reserved 2 tablespoons of flour, then gently fold them into the batter so they don’t bleed. The batter will be thick.
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Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes or until a wooden pick inserted into the center comes out clean. Lift the loaf from the pan with the parchment and cool completely on a rack before slicing. The bread keeps up to 3 days at room temperature.
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Serve the bread warm or at room temperature with tea or coffee.