It’s the beginning of berry season! Oh how lovely it is to swap out my bags of frozen berries for fresh berries.
To celebrate berry season, I’ve made my favourite banana bread and stuffed it full of fresh strawberries and blueberries. This Berry Banana Bread is kept moist with my secret ingredient (pssst – sour cream!!), and each mouthful is bursting with berries.
To be fair, it’s not berry season in my backyard yet – for that, we’ve got another month or two to go – and by “backyard” I mean my potted veggie garden on my rooftop deck 😉 . It’s been an unseasonably cool Spring here in the Pacific Northwest, so my strawberry and raspberry plants only have buds so far!
Even though the gardening season is behind a whole month or so this year, my little rooftop garden is growing! We’ve planted multiple varieties of lettuce, kale, spinach, radishes, snap peas, potatoes, green onion, and a multitude of herbs.
Living in the city, there’s just something to satisfying about connecting with the land, even if it’s just byway of a potted veggie garden. Digging in the dirt and growing your own food is so enjoyable. And it’s been such fun for A, my step-daughter, to watch and learn about how plants grow!
This year, our raspberry plant is bigger than ever – so I anticipate many more Berry Banana Breads in my future!! (And that is a-okay by me! This loaf is a hit with everyone in my family!)
Do you have an urban (or non-urban!) garden? What do you grow?
- ½ cup butter softened
- ½ cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 2 tablespoons milk
- ¼ cup sour cream
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup fresh berries (I used blueberries and chopped strawberries)
Preheat oven to 350 F degrees and grease a loaf pan. Set aside.
In a large bowl, cream the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, milk, and sour cream.
In a separate bowl, sift together the flour, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in berries.
Pour batter into greased loaf pan and bake for 1 hour to 1 hour 10 minutes until toothpick inserted in the center comes out clean.
Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.
I recommend storing Berry Banana Bread in the fridge, due to its moistness. Consume loaf within 3 days - if it even lasts that long!
Mardi (eat. live. travel. write.)May 18, 2017 at 3:40 am
Bookmarked! what a clever idea!
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