Banana Berry Bread  #SundaySupper
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  • 25 mins Cook time: 40 mins Total time: 1 hour 5 mins Serves: 8-10 Banana Berry Bread is wonderful to use for French Toast. Ingredients
  • 5.75 ounces dried mixed berries, I used a combination of Stoneridge Orchards' dried blueberries, cherries and cranberries ⅓ cup (2.75 ounces) orange juice 2 cups (10 ounces) all purpose flour 1½ teaspoons (.25 ounces) baking soda ½ teaspoon (.10 ounces) salt 12 tablespoons unsalted butter 1¼ cups (9.50 ounces) sugar 3 ripe bananas 2 eggs ⅓ cup (3.45 ounces) sour cream 1 teaspoon (.10 ounces) vanilla extract Instructions Place the berries and orange juice into a small saucepan. Bring to a boil. Cover and continue to cook just until the liquid has evaporated. Set aside to cool completely. Preheat the oven to 325°. Line a 9" x 5" baking pan with parchment paper and set aside. Whisk together the flour, baking soda and salt. Set aside. Cream the butter and sugar together until light and fluffy, about three minutes. Blend in the bananas. Add the eggs, one at a time. Blend in half of the dry ingredients followed by the sour cream and vanilla. Add the remaining dry ingredients. Remove from the mixer and fold in the cooled berries. Transfer the mixture to the prepared pan. Bake at 325° for 40 - 45 minutes, rotating the pan front to back halfway through. Remove from the oven and cool completely. Lift the parchment paper out of the pan, peel it back and slice the Banana Berry Bread. 3.5.3208



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