Best Banana Berry Bread Recipes

BANANA BERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
• Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

BERRY BANANA BREAD (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Mix the flour, cinnamon, nutmeg, baking soda, salt in a medium bowl.
• Combine the sugar, strawberries, oil, bananas, eggs and orange zest in a large mixing bowl.
• Beat at medium speed for 2 minutes, scraping the bowl occasionally.
• Add the flour mixture, stirring just until moistened, then fold in the walnuts.
• Spoon into 2 greased 5x9-inch loaf pans.
• Bake for 1 hour or until a wooden pick comes out clean.
• Cool in the pans for 10 minutes, then remove to a wire rack to cool.

BANANA-BERRY NUT BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk eggs, sugar and oil until smooth; add strawberries and banana. Stir into the dry ingredients just until moistened. Fold in walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BERRY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees. Spray and dust a 9x5 loaf pan with powdered sugar.
• Combine the milk, egg, and bananas, stirring well to mix.
• Blend in the muffin mixes, stirring just until combined.
• Bake for 40-45 minutes or until a toothpick comes out clean.
• Cool 10 minutes and turn from the pan. Cool completely and glaze.

CARAMELIZED BANANA BERRY BREAD

Steps:

• To make the caramelized bananas: preheat oven to 375° slice bananas and lay in a single layer on a sheet pan lined in parchment paper. Drizzle with melted butter and sprinkle with brown sugar. Bake for 30 minutes. Set aside to cool.
• Prepare two 9x4 loaf pans by lining in foil or parchment paper and spraying with no stick spray. Reduce oven to 350°.
• Mix flour, baking soda, baking powder, and salt. Add in the berries and toss to coat the berries. Set aside.
• In a mixing bowl beat butter and sugar till light and fully incorporated. Add ricotta cheese and mix till smooth. Add eggs, one at a time, mixing after each one. Add caramelized bananas and vanilla.
• Pour wet mixture over dry mix and fold together just until mixed.
• Spoon mix into prepared pans. Sprinkle each pan with brown sugar. Bake for 50-60 minutes until knife into the center comes out clean.

BANANA-BERRY BREAD

Steps:

• Preheat oven to 350. Spray 9x5 " loaf pan with oil. In large bowl mix flour, sugar, cereal, baking soda. Stir in blueberries. In medium bowl, mash bananas, and mix in apple sauce, eggs and oil. Stir banana mixture into dry mixture. Do not over mix (otherwise mix turns purple!). Spoon into prepared loaf pan. Bake in centre of oven for 55 to 60 minutes.

BERRY-GOOD-FOR-YOU BANANA BREAD

Steps:

• Preheat oven to 350°. Grease a 9x5-inch bread pan, and one mini-loaf pan.
• In a large bowl, pour boiling water over the fiber cereal. Let cool 10 minutes.
• Add the banana, lemon juice, applesauce, splenda-sugar, and frozen raspberries to the fiber cereal. Mix well. Check to be sure the mixture is no longer hot, then beat in the beaten eggs.
• Stir the baking powder into the CarbQuick baking mix, then fold the baking mix into the moist ingredients. Mix until combined, but do not over-mix. If batter appears too thin, add more CarbQuick. You want it the consistency of muffin batter - thicker than cake batter.
• Fill the bread pans about 2/3 full. I used a mini-loaf pan because it made slightly more batter than was good for my large bread pan.
• Bake until bread tests done in center with a toothpick. The mini-loaf took about 45-50 minutes, and the large loaf took 65 minutes.
• Cool in pans 5 minutes, then turn out onto rack to finish cooling. Wrap in foil and keep refrigerated.

MIXED BERRY BANANA BREAD RECIPE

Steps:

• 1. Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray. 2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set the mixture aside. 3. In a separate medium bowl, stir together the mashed bananas, buttermilk, eggs, vegetable oil and vanilla extract. 4. Lightly stir the banana mixture into the dry ingredients with a rubber spatula just the batter looks thick and chunky. Add the berries and fold just until combined then scrape batter into the prepared loaf pan. 5. Sprinkle the top of the batter with a generous amount of sanding sugar (optional) then bake the bread for 55 minutes or until a toothpick inserted comes out clean. 6. Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve. Notes: Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread. If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.

MIXED BERRY BANANA BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set the mixture aside.In a separate medium bowl, stir together the mashed bananas, buttermilk, eggs, vegetable oil and vanilla extract.Lightly stir the banana mixture into the dry ingredients with a rubber spatula just the batter looks thick and chunky. Add the berries and fold just until combined then scrape batter into the prepared loaf pan.Sprinkle the top of the batter with a generous amount of sanding sugar (optional) then bake the bread for 55 minutes or until a toothpick inserted comes out clean.Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.Kelly's Notes:Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread.If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.

BERRY-BANANA BREAD

Steps:

• 1. Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3 inches.2. Stir Bisquick, oats, sugar, bananas, egg product and milk in large bowl until moistened beat vigorously 30 seconds. Fold in blueberries. Pour into pan.3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan remove from pan to wire rack. Cool completely, about 1 hour, before slicing. HIGH ALTITUDE (3500 to 6500 feet): Not recommended.NUTRITION FACTS: 1 Slice: Calories 120 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 180mg Carbohydrate 26g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1/2 FruitBETTY'S TIP: Most quick breads are removed from their pans to a wire rack. This makes a drier, crisper surface. If left in the pan, the bread becomes steamed and soft.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.