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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.
I tried this recipe three times, the third was the best. First time, I forgot the butter but it was raw after baking for an hour and a half. Second time, I baked it for two hours, turned up the heat to 375 and it was so dense it was inedible. The third time, I used only three bananas, baking soda instead of baking powder and divided into two loaves; baked for an hour and it was an 8 out of 10! I’m wondering if all the berries on top make it too heavy to bake all the way? I used a pecan streusel on my third batch, and that came out lovely.
Thanks so much for stopping by, Elizabeth! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Perfection! I have not made any sort of sweet bread in ages, but my daughter asked to make banana bread during this stay at time home time. I searched for berry banana bread and this came up! It looked so good with the lemon glae drizzled on top that I had to try it.
I baked for one hour, checked with toothpick, then per your asterisk I tented the bread and baked for another 7 mins. and it was perfect! I used a regular 9×5 1 lb loaf pan. So, Just tent and add 5 mins at a time if it is not done in the center.
I also did use strawberries(leftovers, so about 6) but diced them up pretty small… thank goodness because i didn’t see your note about the strawberries affecting the baking until after I poured the batter. I also had some leftover raspberries that I tossed in. So, only added a cup of berries. But still soooo good!
Drizzled the lemon icing on top while still a bit warm and it got a lovely crackly layer as it cooled. Then added the rest of the icing after the bread cooled completely, but not before my daughter and I sliced into it!
Decadent, warm, and with the tangy, slightly crackly glaze…..it just is literally the icing on the cake!
A true comfort that lifted our spirits during this difficult time. Thank you
So happy to hear you enjoyed the bread, Jenn! Thanks so much for stopping by and leaving your feedback!
-Jamie
I also had a raw loaf after an hour and ten minutes of baking.
It really didn’t work out. Super disappointed.
Oven temp is too low or batter is to dense for one tin (perhaps split into two loaf tins)? There is no baking soda in the recipe? Not sure how this didn’t work.
Here is a great banana loaf recipe that I always use:
Ingredients:
⅓ cup raw white sesame seeds, divided
¼ cup raw black sesame seeds, divided
4 very ripe bananas
1¾ cups cake flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
½ cup vegetable oil
2 tablespoons tahini
1 tablespoon vanilla extract
2¼ cups (lightly packed) dark brown sugar
I think omit the sesame and tahini and add a cup of berries.
Preparation:
Preheat oven to 350°. Toast 1 Tbsp. white sesame seeds and 1 Tbsp. black sesame until fragrant – set aside.
Blend bananas in a food processor to a smooth purée. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Whisk eggs, oil, tahini, and vanilla in a large bowl. Whisk in brown sugar and banana purée until well blended, then whisk in dry ingredients until just combined. Fold in toasted sesame seeds.
Scrape batter into a 9×5″ loaf pan and sprinkle with remaining white and black sesame seeds. Bake bread until a tester inserted into the center comes out clean, 60–70 minutes. Let cool completely in pan.
Do Ahead: Bread can be baked 5 days in advance; wrap tightly and store at room temperature.
Good luck x
I followed the recipe exactly, but the top middle, around the berries pressed into the batter, is raw after an hour and 10 minutes of baking. I used a standard 1lb pan and frozen mixed berries. I’m going to keep cooking it to see what happens, but am afraid the bottom and edges will be really overdone by the time the centre catches up. Disappointing.
Allison, this bread looks irresistible. I see myself with this bread and a cup of coffee in my hands.
I simply love banana bread, but I’ve never tried a recipe with berries and lemon before. Must be so delicious! I can’t wait to try it =)
Banana bread is not my favorite either but I would sure be willing to try this one, glaze and all!
Is this made in a 1lb loaf tin or a 2lb loaf tin? I have put it in a 1lb tin and the centre does not seem to be cooking
I used a 1 lb standard loaf pan. Ovens vary so much and you may need to cook it longer – if you find that the top is browning before the middle is set, tent it with some tin foil. Enjoy!
why is there icon to be able to print off the receipe
Sherry-
There is a small image in the recipe card, if you look under that image, it says “print recipe” click that and you’ll be good to go. Thanks so much!
-Jamie
Hi Allison,
Boy, does this look good. I can almost smell it baking . . . making the house smell amazing. Thank you for sharing! ~smile~ Roseanne
Thank you so much Roseanne!