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Berry Banana Bread

This Berry Banana Bread is kept moist with my secret ingredient (psst - sour cream!) and each mouthful is bursting with blueberries and strawberries.
Course Breakfast
Cuisine American
Keyword banana bread, blueberry, loaf, strawberry
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author breakfast for dinner

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 F degrees and grease a loaf pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.

Recipe Notes

I recommend storing Berry Banana Bread in the fridge, due to its moistness. Consume loaf within 3 days - if it even lasts that long!