Soft and moist berry banana bread is packed with fresh strawberries, raspberries, and blueberries and topped with a rich cream cheese icing.

Everyone loves a good banana bread and I’m here to make it even more irresistible today by inviting not one, not two, but THREE kinds of berries to the party!

We’ve got all the banana bread specs you know and love which means we’ve got a picture-perfect soft texture, tons of banana flavor, and we’re taking it a step further yet by topping slices with a thick drizzle of cream cheese glaze.

Hello, GORGEOUS!

My favorite part about this bread is that it helps you use up awkward amounts of leftover berries since we’re going to be using only 1/2 cup of each kind. Definitely the better choice if your only other option is a fruit salad!

This Banana Bread Features…

A soft and moist interior
Juicy strawberries, raspberries, and blueberries in every bite
A rich cream cheese glaze drizzled on top

Making the Banana Bread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Bananas
Vegetable oil
Eggs
Granulated sugar
Vanilla extract
All-purpose flour
Baking soda
Kosher salt
Strawberries
Raspberries
Blueberries
Cream cheese
Powdered sugar
2% or skim milk

Choosing Your Bananas

You will need about 4 medium bananas for this bread to equal about 2 cups once mashed. For best results, I recommend going with very ripe, spotty bananas so you get that signature intense banana flavor that all good banana bread has.

Can I use frozen banana? Yes, you can! Just make sure the banana is thawed prior to mashing and mixing into the other ingredients.

Tips for Perfect Banana Bread

Mash bananas well – use a potato masher or a fork to finely mash bananas until only a few very small chunks remain.
Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Toss berries with a little flour – the flour will keep the fruit from sinking to the bottom of the loaf during baking.
Gently fold batter – overmixing will lead to a dry bread so use a gentle hand when folding batter.
Use a toothpick to test bread – insert a toothpick in the center of bread. The bread is done when toothpick comes out clean.
Cool bread completely before glazing and cutting – don’t be tempted to glaze or cut into the bread while it’s still warm. Allowing the bread to cool will strengthen its structure and make for neat slices.

Recipe Variations

Try these ideas for a different twist on this bread.

Use another fruit – try diced peaches, blackberries, or cranberries.
Skip the glaze – you can easily skip the cream cheese glaze or replace it with a simple powdered sugar glaze or a dusting of powdered sugar.
Add nuts – fold 1/2 cup chopped toasted pecans or walnuts into the batter.

Storing and Freezing Bread

Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend waiting to glaze bread until just before serving.

To freeze bread, allow to cool completely, and do not top with glaze. Wrap bread well and freeze up to 2 months. Thaw bread completely at room temperature and top with glaze for serving.

Banana bread lovers, this loaf truly is about to be your kryptonite! The berries bake up so juicy and every bite is just exploding with them! A good drizzle of that cream cheese glaze on top and we’ve got pretty much the dream breakfast scenario.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More banana bread favorites to bake next.

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