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Berry Banana Bread with Cream Cheese Icing

This super-soft and moist banana bread is exploding with a double-delight of juicy berries and perfectly covered in a tangy cream cheese icing.
Author Amber Brady

Ingredients

BREAD:

  • ½ cup (113 g) butter, softened
  • ¾ cup (150 g) coconut sugar, or brown sugar
  • 4 large bananas, mashed
  • 2 large eggs
  • ⅓ cup (80 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (140 g) fresh blueberries, (if using frozen, do not thaw)
  • 1 cup (140 g) fresh raspberries, (if using frozen, do not thaw)

ICING:

  • 2 oz (57 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons half-and-half cream

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease two 9-inch loaf pans. Set aside.
  • Make the bread: In a large bowl with a handheld electric mixer, beat butter and sugar until creamy. Add mashed banana, eggs, buttermilk, and vanilla, and beat on medium speed until smooth.
  • In a separate large bowl, combine flour, baking soda, and baking power. Gently fold flour mixture into liquid mixture until just combined. Fold in berries.
  • Scrape batter into prepared pans and smooth tops. Bake banana bread for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean. Cool banana bread in pan 30 minutes, then transfer to a wire cooling rack to cool completely.
  • Make the icing: Place softened cream cheese and sugar in a medium bowl. Beat on medium speed with a mixer until creamed. Beat in vanilla and cream by the Tablespoon until desired icing-consistency is reached.
  • Spread icing over cooled banana bread, slice and serve.

Notes

Recipe by Sarah at Whole and Heavenly Oven