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!
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
A combination of blueberries, blackberries and raspberries are the recommended berries for this recipe. Strawberries can sometimes prevent the bread from baking fully so we recommend avoiding them; however, if you choose to include them, make sure they are sliced or diced.