Full of fresh blueberries, raspberries, and dark chocolate chips, this Berry Banana Bread is loaded with goodness and is the perfect breakfast, snack, or dessert!
Thanks to our sweet friends at Driscoll’s for sponsoring today’s post. Without them, we wouldn’t be able to stuff our faces with this ah-mazing Berry Banana Bread.
Berry Banana Bread <– OMG. I cannot get enough of this stuff! Eat it for breakfast (because you get to eat banana bread for breakfast), have it for a mid day snack, or eat it for dessert. It’s SO good, that today, I might just have it for all three. 😉
I’ve definitely had the baking bug this month, and since berries are at their peak, I’ve been trying to eat as many fresh berries as I can. Baking bug + berries = lots of goodies, breads, muffins… you name it. I’m bakin’ it.
While I’m typically a chocolate chip muffin kinda girl, Trevor’s a blueberry muffin kinda guy.
So what did I do? I combined the two to make this amazingly moist, studded with chocolate, full of fresh blueberries AND raspberries: Berry Banana Bread.
Berry Banana Bread Recipe
Equipment for this recipe
- 1 cup skim milk room temperature
- 1/4 cup white vinegar
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 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
- 1 tablespoon all purpose flour
- 1/3 package Driscoll's Blueberries (2oz or 1/2 cup) + more for topping
- 1/3 package Driscoll's Raspberries (2oz or 1/2 cup) halved + more for topping
- 1/2 cup dark chocolate chips + more for topping
- Sparkling sugar optional for topping
- 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.
- Combine milk and vinegar together. Let sit for 10 minutes.
- Whisk together dry ingredients in a large bowl. Set aside.
- Whisk together wet ingredients.
- Gently toss 1 tablespoon flour with the blueberries, raspberries, and dark chocolate chips. Set aside.
- 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!
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Driscoll’s for sponsoring today’s post. We’re completely obsessed with their blueberries.