Triple Berry Banana Bread with Lemon Glaze
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 to 10 servings
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Course
Bread
Triple Berry Banana Bread with Lemon Glaze
Description
This banana bread incorporates ripe mashed bananas with all-purpose flour, sugar, baking powder, and salt, combined with eggs, Greek yogurt, melted butter, and vanilla extract to form a smooth batter. A mixture of mostly frozen berries – blueberries, raspberries, and blackberries – is folded into the batter and also sprinkled on top before baking. The loaf bakes to a golden brown crust and moist interior in about an hour.
The lemon glaze is made by whisking fresh lemon juice with powdered sugar until smooth, adding a bright, slightly tart finish that contrasts the sweetness of the bread and berries. This glaze is applied once the loaf is cooled, enhancing the flavor and presentation.
This bread is suited for breakfast or as a snack. The recipe advises against using strawberries as they may affect baking consistency but suggests slicing or dicing them if used. Cooling completely before glazing and slicing helps maintain structure.
Ingredients
- 6 tablespoons butter melted and slightly cooled, unsalted
- 2 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 egg large
- 1 ½ cups banana about 4 medium bananas, mashed ripe
- ¼ cup yogurt plain, Greek
- 1 teaspoon vanilla extract
- 2 cups Blueberry if frozen, do not thaw), divided
- 2 cups raspberry
- 2 cups blackberry
For the Lemon Glaze:
- lemon about 3 tablespoons, juice of half
- 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
- A blend of blueberries, raspberries, and blackberries is recommended for best texture and flavor.
- Avoid strawberries as they may prevent the bread from baking fully; if using, slice or dice them finely.
User Reviews
Overall Rating
4.4
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