Triple Berry Banana Bread with Lemon Glaze

When you think of banana bread, you might envision a simple loaf that’s perfect for breakfast or a snack. But what if I told you that you could elevate this classic treat into something extraordinary? Enter the Triple Berry Banana Bread with Lemon Glaze! This delightful concoction marries the natural sweetness of ripe bananas with a medley of juicy berries and a zesty lemon glaze that adds a refreshing finish. Perfect for brunch gatherings or as a sweet indulgence for yourself, this recipe is sure to become a favorite in your household.

Why You’ll Love This Recipe

This isn’t just any banana bread. The combination of blueberries, raspberries, and blackberries creates a pop of color and flavor that is impossible to resist. Each slice offers a burst of berry goodness, while the banana keeps the bread moist and tender. The lemon glaze on top provides just the right amount of tanginess to balance the sweetness, making every bite a delightful experience. Plus, it’s simple to make and requires only one bowl, making cleanup a breeze!

Ingredients at a Glance

• 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 ½ cups mashed ripe bananas (about 4 medium bananas)
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups mixed blueberries, raspberries, and blackberries (if frozen, do not thaw), divided
• Juice of half a lemon (about 3 tablespoons)
• 1 cup powdered sugar (or more if you want a thicker glaze)

Prep & Cook Tools

• Mixing Bowl: A large bowl for combining your wet and dry ingredients.
• Loaf Pan: Use a standard 9×5 inch loaf pan for baking the banana bread.
• Whisk: A whisk will help you incorporate the ingredients smoothly.
• Spatula: A rubber spatula makes folding in the berries easier and cleaner.
• Cooling Rack: Essential for letting your banana bread cool down evenly after baking.

Triple Berry Banana Bread with Lemon Glaze, Made Easy

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly and comes out perfectly golden.

Step 2: Prepare Your Loaf Pan

Grease your 9×5 inch loaf pan with butter or non-stick spray to prevent sticking. You can also line it with parchment paper for easier removal.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted and slightly cooled butter, sugar, and eggs until well combined. Next, stir in the mashed ripe bananas, plain Greek yogurt, and vanilla extract, mixing until smooth.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix, as this can lead to dense bread.

Step 5: Fold in the Berries

Gently fold in 1 ½ cups of the mixed berries, reserving the remaining ½ cup for topping. This step helps to distribute the berries evenly through the batter.

Step 6: Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved berries on top for a beautiful presentation. Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Lemon Glaze

While the banana bread is baking, whisk together the lemon juice and powdered sugar in a small bowl until smooth. Adjust the thickness by adding more powdered sugar if desired.

Step 8: Cool and Glaze

Once the banana bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a cooling rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the bread.

Swap Guide

• Butter: Use coconut oil or a vegan butter substitute for a dairy-free version.
• Greek Yogurt: Swap with unsweetened applesauce or a dairy-free yogurt for a lighter option.
• All-Purpose Flour: Substitute with whole wheat flour for a healthier twist.
• Mixed Berries: Feel free to use any combination of berries you have on hand, including strawberries or even cherries!

What Could Go Wrong

• Dense Bread: Overmixing the batter can lead to a tough texture. Mix just until combined.
• Underbaked Center: Make sure to test for doneness with a toothpick; if it comes out wet, bake a bit longer.
• Burnt Edges: If your oven runs hot, consider covering the top with foil halfway through baking to prevent burning.

Best Ways to Store

To keep your Triple Berry Banana Bread with Lemon Glaze fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just slice it before freezing for easy access to individual pieces!

Quick Q&A

Can I use frozen berries for this recipe?

Absolutely! If using frozen berries, there’s no need to thaw them, as they’ll bake beautifully right from the freezer.

How ripe should my bananas be?

The riper, the better! Look for bananas with lots of brown spots or even completely brown skins for maximum sweetness and flavor.

Can I omit the lemon glaze?

Sure! While the lemon glaze adds a wonderful flavor contrast, you can enjoy the banana bread plain or with a dusting of powdered sugar instead.

Is this banana bread suitable for breakfast?

Definitely! The Triple Berry Banana Bread with Lemon Glaze is a fantastic option for breakfast, packed with fruits and protein from the Greek yogurt.

Before You Go

So there you have it! A deliciously moist loaf that’s bursting with berries and topped with a zesty glaze. Whether you’re enjoying it for breakfast, as an afternoon snack, or serving it at your next gathering, this Triple Berry Banana Bread with Lemon Glaze is sure to impress. With its vibrant flavors and easy preparation, it’s a recipe to keep close at hand. Happy baking!

Triple Berry Banana Bread with Lemon Glaze

This Triple Berry Banana Bread is a fruity delight! Bursting with berries and topped with a zesty lemon glaze, it's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Breakfast, 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 ½ cups mashed ripe bananas (about 4 medium bananas)
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups mixed blueberries, raspberries, and blackberries (if frozen, do not thaw), divided
• Juice of half a lemon (about 3 tablespoons)
• 1 cup powdered sugar (or more if you want a thicker glaze)

Equipment

• Mixing Bowl
• Loaf pan
• Whisk
• Spatula
• Cooling rack

Method

 

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Grease your 9x5 inch loaf pan with butter or non-stick spray.
3. Step 3: In a large mixing bowl, whisk together melted butter, sugar, and eggs until well combined. Stir in mashed bananas, Greek yogurt, and vanilla extract until smooth.
4. Step 4: In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, folding gently to combine.
5. Step 5: Gently fold in 1 ½ cups of mixed berries, reserving the remaining ½ cup for topping.
6. Step 6: Pour the batter into the prepared loaf pan and sprinkle the reserved berries on top. Bake for 55-65 minutes, or until a toothpick comes out clean.
7. Step 7: While the bread is baking, whisk together lemon juice and powdered sugar until smooth.
8. Step 8: Once baked, let the bread cool in the pan for 10 minutes, then transfer to a cooling rack and drizzle with lemon glaze.

Notes

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
• Slice before freezing for easy access to individual pieces.