Banana Berries Bread is an incredibly moist banana loaf packed with fresh blueberries and raspberries, brightened by a touch of orange. Each slice is full of fruit flavor and tender crumb.
Banana Berry Bread Recipe:
This loaf is wonderfully moist, and the orange juice and zest add a subtle brightness that complements the bananas and berries. It tastes like summer in a pan—fresh, fruity and ready to enjoy.
I started baking with overripe bananas to avoid waste and discovered how well they pair with seasonal berries. When berries are abundant and affordable, this bread becomes a go-to for using up fruit and sharing something special with family and guests.
I considered adding a glaze, but the delicate flavor of the fresh berries is best left uncluttered. Be sure to wash the berries and gently pat them dry with paper towels—clean but not waterlogged—before folding them into the batter.
Why I Love Summer
Summer brings an abundance of inexpensive, flavorful fruit—raspberries, strawberries, blueberries, cherries and watermelon. Using fresh, naturally colorful fruit means you don’t need artificial coloring in homemade baking. I use raspberries often, both inside batters and as a garnish; their color and flavor are perfect for simple, wholesome baking.
Banana Berried Bread Ingredients:
- Ripe banana
- Granulated sugar
- Unsalted butter – melted
- Sour cream
- Freshly squeezed orange juice
- Orange zest
- Vanilla extract
- Large egg – room temperature
- All-purpose flour + 2 tablespoons
- Baking soda
- Fine salt
- Fresh blueberries
- Fresh raspberries
- Butter or cooking spray
Preheat the oven to 350°F. Butter or spray a 9×5 loaf pan and line it with parchment for easy removal.
How to Make Banana Berries Bread:
1. In a small bowl, melt 4 oz (1 stick) unsalted butter in the microwave for 40–60 seconds, then set aside to cool. In a large bowl, mash 1 ripe banana with a fork. Add 1/2 cup granulated sugar, the cooled melted butter, 1/2 cup sour cream, 1 tablespoon freshly squeezed orange juice, the zest of about half a medium orange, 1 teaspoon vanilla extract and 1 large room-temperature egg. Whisk until combined.
2. In a separate bowl, sift and whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Fold the dry ingredients into the wet mixture with a spatula until just combined—do not overmix.
3. Toss 1 cup fresh blueberries and 1 cup fresh raspberries with 2 tablespoons of flour in a medium bowl to help prevent bleeding. Gently fold the floured berries into the batter. The batter will be thick—handle gently to avoid crushing the fruit.
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 skewer inserted into the center comes out clean. Using the parchment overhang, lift the loaf from the pan and transfer to a cooling rack. Cool completely before slicing. The bread stays fresh at room temperature for up to 3 days.
This bread is excellent for serving to guests or enjoying with a warm cup of tea or coffee in the morning or afternoon.
More Fresh Berry Recipes:
- Apple Blueberry Honey Bread – flavorful and reminiscent of honey cake
- Raspberry Pecan Honey Bread – full of nutty flavor and fresh raspberries
- Sour Cream Blueberry Muffins – a popular muffin recipe with tender crumb
- Raspberry Scones – an easy option for breakfast or brunch
Banana Berries Bread
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Ingredients
- 1 ripe banana
- 1/2 cup granulated sugar
- 4 oz (or 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 temp
- 1 1/2 cups all-purpose flour, + 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 with parchment. Melt 4 oz unsalted butter, set aside to cool. In a large bowl, mash the banana and add sugar, melted butter, sour cream, orange juice, orange zest, vanilla and the egg. Whisk until combined.
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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.
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Toss the blueberries and raspberries with the extra 2 tablespoons of flour, then gently fold them into the batter to prevent bleeding.
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Pour the batter into the prepared pan and bake for about 50 minutes, or until a skewer inserted into the center comes out clean. Cool completely on a rack before slicing. Store at room temperature up to 3 days.
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Serve with tea or coffee for breakfast or an afternoon treat.