This is what I make when the bananas on my counter are too ripe to eat but too good to throw out. It’s banana bread, basically, but with a pile of fresh berries folded in and toasted walnuts for crunch. Cinnamon-sugar crust on top. Moist (I know, sorry). One loaf, gone in two days.
What you need
For the dry mix — two cups of all-purpose flour, a teaspoon of baking soda, half a teaspoon of baking powder, a teaspoon of cinnamon, a quarter teaspoon of nutmeg, half a teaspoon of salt.
For the wet mix — three very ripe bananas mashed (about a cup and a half), two large eggs, three-quarters of a cup of brown sugar, half a cup of melted butter (cooled), a third of a cup of Greek yogurt or sour cream, two teaspoons of vanilla.
To fold in — one cup of fresh or frozen blueberries (don’t thaw if frozen), one cup of fresh raspberries, three-quarters of a cup of toasted chopped walnuts.
For the top — two tablespoons of granulated sugar mixed with a teaspoon of cinnamon.
You’ll need a 9×5 loaf pan, greased and lined with parchment so you can lift the loaf out cleanly.
How I make it
Heat the oven to 350. Get the loaf pan ready.
Whisk the dry ingredients in one bowl.
In a separate bowl, mash the bananas. Then whisk in the eggs, brown sugar, melted butter, Greek yogurt, and vanilla until everything’s smooth.
Pour the wet mixture into the dry. Fold it together gently with a spatula just until the flour disappears. Don’t overmix or the bread gets tough — a few small lumps are fine.
Toss the berries and walnuts in a tablespoon of extra flour (this keeps them from sinking to the bottom). Fold them gently into the batter. Transfer to the loaf pan and smooth the top.
Sprinkle the cinnamon-sugar over the top. Bake for 55-60 minutes, until the top is deep golden and a toothpick in the center comes out with a few moist crumbs (not wet batter).
Cool in the pan for 15 minutes, then lift the loaf out using the parchment overhang and let it finish cooling on a rack. Slice and eat.
A few notes
Don’t thaw frozen berries — toss them in flour and add straight from the freezer or they’ll bleed everywhere.
Wraps and keeps at room temperature for three days, fridge for five. Freezes whole or sliced for three months. Toast a slice from frozen — it’s basically as good as fresh.
If you want to add chocolate chips, swap a half cup of berries for chips. Or use whatever fruit you have — chopped peaches, blackberries, diced apple all work.
Mini loaves: divide into three small pans, bake about 35-40 minutes.
