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.
If I haven’t made it clear, I really really really love summer.
It’s definitely my happy time for a few reasons:
- I’m always cold, so this is the only time of year that I’m warm – liiiike I’m “that person” who wears a fleece jacket until it’s 80 or above. 😉
- I love patio eating/drinking. Give me some good food, a place to sit outside, maaaybe a margarita, and some live music and I’m in h.e.a.v.e.n.
- Berries are my favorite fruit. Hands down. Growing up, I was super picky, and the only fruit I liked was blueberries, raspberries, and strawberries.
Because berries are my all time fave, summer makes me happy, because it’s FINALLY berry season.
So, as you can imagine, when Driscoll’s reached out to us to make a recipe using their amazingly FRESH and delicious blueberries, it was a no brainer.
If you missed the above video 👆, let me walk you through how to make this Berry Banana Bread Recipe.
You’re going to start by making “buttermilk”. I never have actual buttermilk on hand, so I always make my own my combining milk and vinegar. Then you’re going to let this sit while you make combine the dry ingredients and prep the wet.
The dry ingredient today include flour, baking powder, baking soda, cinnamon, and salt. I just LOVE the subtle warmth the cinnamon gives this bread.
Now for the wet ingredients: dark brown sugar, granulated sugar, butter, eggs, vanilla, mashed bananas, and the milk/vinegar mixture. The wet ingredients give this bread SO much flavor and moisture.
You’ll combine the wet and dry ingredients, and then. . .
the best part. . .
Fold in Driscoll’s Blueberries, Driscoll’s Raspberries, and dark chocolate chips.
Then you’ll pour the batter into a prepared loaf pan and top the loaf with more blueberries, raspberries, dark chocolate chips, and sparkling sugar <– because it’s amazing, fun, and gives a nice crunch (as if you needed a reason to add sparkling sugar 😉 ).
The result is an amazingly moist, sweet, warm, chocolate-y, full of yummy goodness Berry Banana Bread.
What are YOUR favorite ways to use fresh blueberries? Show Me the Yummy!
PS – Head on over to Driscoll’s today to enter to win the Sweetest Berry Sweepstakes!!
Berry Banana Bread 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
- Spray a loaf pan and 6 slots of a standard 12 slot muffin tin with cooking spray. Set aside.
- Preheat oven to 425 degrees F.
- 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 wet and dry ingredients until just combined - it's ok if there's a few lumps.
- Do not over mix!
- 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.
- Bake both muffins/loaf for 5 minutes at 425 degrees F.
- Lower head to 350 degrees and bake muffins for an additional 5-8 minutes. Bake loaf for an additional 45-55 minutes (at 350 degrees).
- Cool and enjoy!
*Note: Nutritional 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.