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Homemade Triple Berry Banana Bread with Lemon Glaze recipe photo

Triple Berry Banana Bread with Lemon Glaze

This Triple Berry Banana Bread is a delightful twist on a classic! Bursting with juicy berries and topped with zesty lemon glaze, it's simply irresistible.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter melted and slightly cooled
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1.5 cups mashed ripe bananas about 4 medium bananas
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups mixed berries (blueberries, raspberries, and blackberries)
  • 1 cup powdered sugar or more if you prefer a thicker glaze

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Loaf pan
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
  2. Step 2: Grease your loaf pan with butter or line it with parchment paper for easy removal after baking.
  3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
  4. Step 4: In another bowl, beat the eggs and then add the melted butter, mashed bananas, Greek yogurt, and vanilla extract. Mix until smooth.
  5. Step 5: Pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix!
  6. Step 6: Gently fold in 1 ½ cups of your mixed berries, reserving ½ cup for topping.
  7. Step 7: Transfer the batter into the prepared loaf pan. Sprinkle the reserved berries on top for an extra fruity touch.
  8. Step 8: Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
  10. Step 10: While the bread is cooling, whisk together the lemon juice and powdered sugar in a small bowl until smooth.
  11. Step 11: Once the banana bread has completely cooled, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing.

Notes

  • Store the banana bread in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze slices wrapped in plastic wrap.
  • Try using whole wheat flour for added fiber.
  • Adjust the lemon glaze thickness by adding more sugar or lemon juice.
  • Feel free to use only one type of berry if preferred.