This Berry Banana Bread Recipe is full of fresh blueberries, raspberries, and dark chocolate chips! It’s so easy to make and results in ultra moist and sweet banana bread and muffins!
Ingredients
Dry Ingredients
- All-Purpose Flour – gives the bread its structure.
- Baking Powder and Baking Soda – both give a little lift to prevent the bread from being too dense.
- Cinnamon – adds a touch of warm spice.
- Salt – brings out flavors and cuts sweetness.
Wet Ingredients
- Dark Brown Sugar and Granulated Sugar – both add sweetness but the molasses content in brown sugar makes the bread softer and more moist.
- Unsalted Butter – gives the banana bread moisture and warm depth of flavor.
- Eggs – helps the bread hold its shape by binding everything together.
- Vanilla Extract – adds warmth and flavor depth.
- Mashed Bananas – you’ll need about two very ripe bananas.
- Skim Milk and White Vinegar – a homemade buttermilk which makes the bread ultra-moist.
Mix-Ins
- All-Purpose Flour – coats the mix-ins to prevent them from sinking to the bottom in the bread/muffins.
- Blueberries and Raspberries – use fresh Driscoll’s berries. Make sure you wash them first!
- Dark Chocolate Chips – I love dark chocolate but milk chocolate or semi-sweet chocolate would work as well.
- Sparkling Sugar – for topping if desired!
How to make
This berry banana bread recipe makes enough batter for a whole loaf of bread AND 6 muffins! SCORE!
- Combine milk and vinegar together and let sit for 10 minutes. This is your buttermilk.
- Whisk together all dry ingredients in a large bowl. Whisk together all wet ingredients in a separate bowl.
- Gently toss 1 tablespoon of flour with the blueberries, raspberries, and chocolate chips.
- Mix together the buttermilk, wet, and dry ingredients until just combined then gently fold in the mix-ins.
- Use a 1/4 cup measuring cup to scoop the batter first into a greased 12 slot muffin tin (using only 6 of the slots) then pour the rest into a greased loaf pan. Top each muffin/loaf with more berries, chocolate, and sugar if desired.
- Baking the loaf at 425ºF for 5 minutes then lower the heat to 350ºF and bake for another 45-55 minutes.
- Bake the muffins for 5 minutes at 425ºF then lower the heat to 350ºF and bake for another 5-8 minutes.
Do you need to bake berry banana bread at two temperatures?
Yes! Baking the berry banana bread/muffins at a higher temperature to start allows them to quickly rise. Lowering the temperature and continuing to bake then gives them time to cook all the way through.
Doing both makes the bread and muffins just the right texture!
How do you prevent the berries from sinking?
To keep the berries from sinking, toss them in a little bit of flour!
This helps absorb the liquid from the fruit as the bread bakes so they don’t sink to the bottom which can also make the bottom of the bread/muffins soggy.
Why is my berry banana bread dry?
If your banana bread/muffins came out dry, chances are you over-measured your flour.
I recommend spooning the flour into your measuring cup and leveling it off with your finger so it doesn’t get too packed in!
Can you use frozen berries?
You can! And there’s no need to defrost them either. Just mix them on in and bake as directed.
What to serve with berry banana bread
I love to serve this berry banana bread as a snack, a healthy dessert, or with brunch! Here are some of my other favorite brunch recipes!
- Roasted Breakfast Potatoes
- Frittata
- Breakfast Sausage Casserole
- Roasted Vegetable Breakfast Muffins
- Berry Fruit Salad
How to store
Leftover berry banana bread or muffins will last in an airtight container at room temperature for 3-4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.
To enjoy again, thaw if frozen then bake or microwave to warm if desired!
-Jennifer
Berry Banana Bread Recipe
Equipment for this recipe
Ingredients
Buttermilk
- 1 cup skim milk room temperature
- 1/4 cup white vinegar
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3/4 cup mashed bananas about 2 bananas
Mix-Ins
- 1 tablespoon all purpose flour
- 1/3 package Driscoll's Blueberries (2 oz or 1/2 cup) + more for topping
- 1/3 package Driscoll's Raspberries (2 oz or 1/2 cup) halved + more for topping
- 1/2 cup dark chocolate chips + more for topping
- Sparkling sugar optional for topping
Instructions
- Preheat oven to 425 degrees F and spray a loaf pan and 6 slots of a standard 12 slot muffin tin with cooking spray. Set aside.
Buttermilk
- Combine milk and vinegar together. Let sit for 10 minutes.
Dry Ingredients
- Whisk together dry ingredients in a large bowl. Set aside.
Wet Ingredients
- Whisk together wet ingredients.
Mix-Ins
- Gently toss 1 tablespoon flour with the blueberries, raspberries, and dark chocolate chips. Set aside.
Assembly
- Combine the buttermilk, wet, and dry ingredients until just combined - it's ok if there's a few lumps.
- Gently fold in the mix-ins.
- Using a 1/4 cup measuring cup, scoop batter into prepared muffin tin - you'll only fill 6 slots.
- Pour remaining batter into prepared loaf pan.
- Top each muffin/loaf with more blueberries, halved raspberries, chocolate chips, and sparkling sugar if desired.
Baking the Bread
- Bake loaf for 5 minutes at 425 degrees F.
- Keeping the loaf in the oven, lower heat to 350 degrees and bake for an additional 45-55 minutes.
- Cool and enjoy!
Baking the Muffins
- Bake muffins for 5 minutes at 425 degrees F.
- Keeping the muffins in the oven, heat to 350 degrees and bake muffins for an additional 5-8 minutes.
- Cool and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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