Berry Banana Walnut Bread
A moist, flavorful bread combining berries, banana, and walnuts, perfect for breakfast or snack, appealing to fruit lovers and those craving a hearty, sweet treat.
Ingredients
Instructions
- In a bowl, combine flour, cinnamon, baking soda, nutmeg, and 1/4 teaspoon salt.
- In another bowl, stir together eggs, sugar, mashed berries, banana, oil, and orange peel.
- Add the wet ingredients to the flour mixture, stirring just until combined.
- Stir in chopped walnuts.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake in a 350°F (175°C) oven for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Cool the bread for 10 minutes in the pan.
- Remove from pan and cool on a rack.
- Wrap and store overnight before serving.
Tips & Substitutions
For added flavor, consider using a mix of berries, such as blueberries or blackberries, in addition to strawberries or raspberries. If you don’t have walnuts, pecans or almonds are great substitutes. To enhance the spice profile, try adding a pinch of cardamom. Ensure your bananas are very ripe for optimal sweetness and moisture.
Serving Suggestions
Slice the bread and serve it warm with a pat of butter or a drizzle of honey for added sweetness. It pairs beautifully with a side of fresh fruit or yogurt for a balanced breakfast. Enjoy it alongside a cup of tea or coffee, making it a delightful addition to brunch or snack time.
Storage & Reheating
Store the Berry Banana Walnut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Berry Banana Walnut Bread contains roughly 3098 calories, with 33g protein, 251g carbohydrates, and 228g fat. It is an excellent source of vitamin C (366% of the Daily Value), dietary fiber (133% of the Daily Value), and iron (66% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Yes, you can use frozen berries in this recipe. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture, which can affect the texture of the bread.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, continue baking for a few more minutes.
Can I make this recipe vegan?
Yes, you can make a vegan version by substituting the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and using a plant-based oil. Additionally, ensure the sugar used is vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).