Mixed Berry Banana Bread

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 339kcal

4 medium ripe bananas, mashed (about 2 cups mashed)
1/2 cup vegetable oil
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups plus 1-1/2 tablespoons all-purpose flour, divided (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup fresh or frozen strawberries, diced into 1/4-inch cubes
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries

Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, whisk mashed bananas, oil, eggs, sugar, and vanilla until smooth. In a separate medium bowl, whisk 2 cups flour, baking soda, and salt. In a third small bowl, toss berries and remaining 1-1/2 tablespoons flour.
Add flour mixture and flour-coated berries to liquid mixture, gently folding until batter is just combined.
Spread batter evenly in prepared pan. Bake banana bread at 350F 60-70 minutes until a toothpick inserted in center of bread comes out clean. Cool banana bread completely on a wire cooling rack.

Place cream cheese in a medium bowl and use a handheld electric mixer to beat until smooth. Mix in powdered sugar, vanilla, and just enough milk to give glaze a drizzling consistency.
Drizzle glaze over cooled bread and allow to set for 10 minutes before slicing. Enjoy!

Storing Instructions

Store banana bread unglazed in an airtight container at room temperature up to 4 days. Once glazed, banana bread is best if served immediately.