This super-soft, moist banana bread bursts with juicy berries and is finished with a tangy cream cheese icing.
Hi, I’m Sarah from Whole and Heavenly Oven. With the holidays behind us, many of us are looking for breakfast options that feel a little healthier without sacrificing flavor. This berry-studded banana bread with cream cheese icing fits the bill: it’s packed with fruit and banana flavor, yet still indulgent enough to feel like a treat.
This recipe produces incredibly soft, moist banana bread—the same base I’ve called “perfect” in the past—enhanced here with a generous amount of berries and a tangy, creamy icing. The batter is quick to prepare, and the result is two beautiful loaves full of flavor. If you’re a fan of frosting, this one’s for you.
Each slice is studded with juicy blueberries and raspberries, carries a rich banana flavor, and is finished with a smooth cream cheese icing. The icing is tangy, sweet, and silky—so good you might be tempted to eat it with a spoon. It requires only a few ingredients: cream cheese, powdered sugar, vanilla, and a splash of half-and-half to reach the right consistency.
Once your loaves are baked and cooled, spread the icing generously over the top. The contrast of sweet icing against the tender, fruity bread is irresistible. This banana bread works well for breakfast, dessert, or a snack—and yes, it’s perfectly acceptable to have it for several meals in a row.
The recipe below yields two loaves and is straightforward to follow. Use fresh or frozen berries (if frozen, keep them frozen until folded into the batter to help prevent color bleed). White whole wheat flour keeps the texture light while adding a bit of whole-grain nutrition. The batter takes just minutes to assemble, then bakes to a tender crumb that’s sturdy enough to hold the creamy icing.
Make the icing while the loaves cool: beat softened cream cheese with powdered sugar, then add vanilla and half-and-half a tablespoon at a time until you reach a spreadable consistency. Chill briefly if needed, then spread over completely cooled loaves.
Enjoy thick slices with your morning coffee or serve as a simple dessert. This bread stores well wrapped in the fridge for a few days—bring to room temperature or warm slightly before serving for the best texture.
Berry Banana Bread with Cream Cheese Icing
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°F (175°C). Lightly grease two 9-inch loaf pans and set aside.
- In a large bowl, beat butter and sugar until creamy. Add mashed bananas, eggs, buttermilk, and vanilla; beat on medium until smooth.
- In a separate bowl, whisk together flour, baking soda, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the blueberries and raspberries carefully to avoid crushing them.
- Scrape batter into prepared pans and smooth the tops. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes, then transfer to a wire rack to cool completely.
- For the icing: Beat softened cream cheese with powdered sugar until smooth. Add vanilla, then add half-and-half one tablespoon at a time until the icing reaches a spreadable consistency.
- Spread icing over completely cooled loaves, slice, and serve.
Notes
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Hungry for more banana bread? I’m a little obsessed—here are a couple favorites.
Chocolate Banana Brownie Bread
Peanut Butter-Swirl Banana Bread
