Triple Berry Banana Bread with Lemon Glaze

Name: Triple Berry Banana Bread with Lemon Glaze
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 to 10 servings
Ingredients: 6 tablespoons unsalted butter; 2 cups all purpose flour; ¾ cup sugar; ¾ teaspoon baking powder; ½ teaspoon salt; 2 large eggs; 1 ½ cups mashed ripe bananas; ¼ cup plain greek yogurt; 1 teaspoon vanilla extract; 2 cups mixed blueberries, raspberries and blackberries; Juice of half a lemon; ½ cup powdered sugar

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4.4

525 reviews

Good

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
8 to 10 servings
Course
Bread

Triple Berry Banana Bread with Lemon Glaze

Iris Warren

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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!

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Ingredients

Servings

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

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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

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.