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Triple Berry Banana Bread is a fun, fruity twist on the beloved classic. With blackberries, blueberries, raspberries, and a simple lemon glaze, this banana bread is one for the books!
This is a guest post from my lovely friend Allison, she’s the write and photographer behind the blog, Some the Wiser.
There was a time in my life when I thought I didn’t like banana bread. Luckily, my sister forced me to try a piece of her favorite chocolate chip banana bread during our college years and I realized that I’d just been confused. I only thought I didn’t like banana bread because I’d never tried a really good recipe before.
Since then, I’ve enjoyed many loaves of tasty banana bread (and my favorite Banana Nut Muffins). I always feel grateful my sister turned that around for me.
My mother, however, has been harder to convince. She’s never been a big fan of banana bread. My sister and I have prepared recipes that she’s deemed passable, but she’s still a really hard sell.
I’m pretty sure that this Triple Berry Banana Bread with Lemon Glaze might be the Banana Bread recipe that finally wins her over.
Now, I’m going to let you know up front that this gorgeous Triple Berry Banana Bread leans more toward a cake than a bread. That is to say, you should probably treat this Berry Banana Bread as more of a dessert than a breakfast food. But since I’m being forthright, I should also tell you that I have in fact topped this with whipped cream and eaten it for breakfast. No judgments here.
When you can find fresh berries, they are delicious in a banana bread. However, frozen berries also work well so you can enjoy Triple Berry Banana Bread year round.
The berries look gorgeous baked into this bread, adding both color and flavor. They pair well with the ripe bananas and give the bread a fruitier taste overall. It still resembles a good banana bread – sweet, dense, moist – but the berries are delicious twist.
The Lemon Glaze is optional, but it does add a bright burst of flavor. Lemon is not an obvious flavor pairing with banana, but it’s surprisingly tasty. If you’re making this Triple Berry Banana Bread as a dessert, don’t skip the glaze. It really takes it over the top!
Looking for more Quick Bread Recipes? Try this classic recipe for The Best Banana Bread, or Chocolate Coconut Zucchini Bread.
Triple Berry Banana Bread with Lemon Glaze
Ingredients
- 6 tablespoons unsalted butter melted and slightly cooled
- 2 cups all purpose flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups mashed ripe bananas about 4 medium bananas
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups mixed blueberries, raspberries and blackberries (if frozen, do not thaw), divided
For the Lemon Glaze:
- juice of half a lemon about 3 tablespoons
- ½ cup powdered sugar or more if you want a thicker glaze
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the eggs, mashed banana, yogurt, and melted (slightly cooled) butter, and vanilla. Whisk until smooth.
- Make a well in the center of the flour mixture and pour in the banana mixture. Stir gently until just combined, being careful not to over mix. Gently fold in 1 1/2 cups of the berries, reserving 1/2 cup for topping.
- Pour batter into prepared bread pan. Sprinkle the remaining berries on top, gently pressing them down into the batter.
- Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. If bread seems to be browning too quickly, tent with aluminum foil.
- Cool the loaf in the pan for 5 minutes, then gently turn out onto a wire rack. Cool completely before cutting.
- To prepare the lemon glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the top of the bread just before eating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Doubled the recipe for two and it turned out just perfect! Love ❤️ Only addition for next time is lemon zest. Thanks for making my baking a success! Wish I could share a pic
This was super delicious! I only had 3 bananas & fresh blueberries/fresh blackberries on hand. I just added a bit more berries to make up for the 4th banana. I also used a mixed berry yogurt instead of the plain because that’s what I had in the fridge. It was yummy! This will definitely go into my keeper file! Thanks!
This was so good! Used frozen fruit that was heavy on the blackberries and it tasted so much like a blackberry cobbler from a very popular barbecue place we love. It did take about 1 hour 40 with the frozen fruit. Thank you!
hi, can these be made in to muffins? are any adjustments to the ingredients needed? thanks!
Hi there! I have not made this into muffins myself, but you should be ok to use the same batter and just bake them for a shorter time. Muffins usually need about 18-22 minutes to bake. Hope this helps. Happy baking!
-Jamie
this is simply the most delicious banana bread recipe i have ever come across and would recommend to anyone whom wants a true delight with a cup of english breakfast – cheryl -85 years of age
So happy to hear you enjoyed the recipe, Cheryl. Happy New Year!
I made another and was strict with the amounts, turned out great! You are so talented. Advice to others, be strict with the amounts
Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!
-Jamie
My first one I made with 2 cups of banana maybe more being cheeky trying to use all my aging fruit and it did come out a little squidgy even after two hours but mainly around the berries *(raspberry blackberry blueberry and redcurrant mix) it was still very tasty and not beyond edible though I’d probably use a little less banana instead of pushing my luck and a tiny bit more baking powder *(or just get self raising) and see how that goes. Otherwise I’m in love with the idea and flavour combination.. not giving up on this one thank you
Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Allison, the recipe calls for 2 c. of berries but the instructions only use one cup. Can you help me?
Hello! 1 1/2 cups of the berries go into the batter and 1/2 cup are sprinkled on top. Hope this helps!
Jamie