Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This originally started out as a plain, but healthy banana loaf from one of my cookbooks. After getting fed up with making the same kind of banana loaf, and wishing to experiment, I came up with this one. I have not tried raspberries in this loaf, but I do wish to in the near future, which is why I'm putting it down as optional. The berries add a nice colour to the loaf, and it makes it somewhat juicy.

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Puree the two large bananas in a food processor, and set aside.
  3. In a large bowl mix together the two eggs, sugar, canola oil and applesauce. Blend until smooth.
  4. Add the milk and blend well again.
  5. In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
  6. Add the dry ingredients, pureed bananas and berries.
  7. Mix well until everything is blended together and the flour has been aborbed by the liquids.
  8. Butter a 9 inch by 9 inch loaf or cake pan, and pour the batter into the loaf or cake pan. Bake in the oven for 50 to 60 minutes.


Most Helpful

This is a really tasty berry banana bread. Mine came out extremely moist and the berries give it enough sweetness for me. I used the blueberries and strawberries. Since I didn't use the raspberries, I doubled the amount of strawberries I used. I baked mine in a 9x9-inch loaf pan and it was done in about 55 minutes. It rose beautifully and is a nice treat. Thanks for sharing!

Lainey6605 March 07, 2008

I found this to be a very moist bread/cake. Using all strawberries (which weren't very sweet), I increased the sugar to 3/4 cup. The directions could be made simpler as the ingredients are in a different order from the steps listed. My loaf pan is only a 9X5 and I had way too much batter for that so I baked in a 9X9 square. Baking time was still 50 minutes. It tastes good warm and I'm sure will be wonderful as a quick snack. Thanks for sharing your creation.

SusieQusie April 16, 2007

This loaf was pretty tasty, but not as moist as it could have been. Next time I make it I will play with the dry to wet ratio and see how I can change that without changing the texture too much. Also, for those looking for a sweet loaf for dessert, this isn't it. Generally when I make banana bread it is a snack or dessert, but I found this loaf was much more suited to breakfast or brunch. It has a nice banana-berry flavour but isn't very sweet.

nyxie January 27, 2007

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