Fruity Pancake Bread
Indulge in the delightful fusion of classic breakfast pancakes and moist quick bread with this Fruity Pancake Bread recipe! Packed with the natural sweetness of ripe bananas, juicy strawberries, and plump blueberries, this easy-to-make loaf is the perfect balance of fluffy, fruity goodness. The buttermilk ensures a tender crumb, while the hint of vanilla adds a comforting warmth to every bite. Ideal for brunch gatherings, afternoon snacks, or a grab-and-go breakfast, this versatile loaf takes just 15 minutes to prepare and fills your kitchen with the irresistible aroma of baked fruit and vanilla. Serve it warm from the oven with a drizzle of maple syrup for a decadent finish, or enjoy slices on their own for a wholesome treat. Both kid- and crowd-approved, this fruity twist on traditional pancake flavors will quickly become your go-to recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 4 tablespoons unsalted butter, melted
- 0.75 cups buttermilk
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 medium ripe banana, mashed
- 0.5 cups strawberries, diced
- 0.5 cups blueberries
- maple syrup (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, combine the melted butter, buttermilk, vanilla extract, and eggs. Beat until well blended. Stir in the mashed banana.
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – the batter should be slightly lumpy.
Fold in the diced strawberries and blueberries, distributing the fruits evenly through the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature with a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 302.5 g | 110% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 142.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
