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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.



  • 1/2 cup butter, softened
  • 3/4 cup coconut sugar, or brown sugar
  • 4 large bananas, mashed (about 2 cups)
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup fresh blueberries (if using frozen, do not thaw)
  • 1 cup fresh raspberries (if using frozen, do not thaw)


  • 2 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons half-and-half cream


  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease two 9-inch loaf pans. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spread icing over cooled banana bread, slice and serve.

Recipe Notes

Recipe by Sarah at Whole and Heavenly Oven
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