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A slice of blackberry banana bread showing multiple blackberries inside on a blue floral plate.

Blackberry Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Baked Goods
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blackberry Banana Bread is fluffy, moist, and so delicious! You can use gluten-free flour, it's so easy to make, simple, and freezer-friendly!

Ingredients

Units Scale
  • 1 3/4 cup all-purpose flour (I used Bob’s Red Mill 1:1 gluten-free flour)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 1 cup mashed ripe banana (2-3 bananas)
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup neutral cooking oil (I use avocado oil)
  • 1 tsp orange zest
  • 1/4 cup freshly squeezed orange juice (1 orange)
  • 3/4 cup cane sugar
  • 2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 2 cups fresh blackberries
  • 1 1/2 tsp tapioca starch
  • A knob of butter + 1 tbsp flour
  • 2 tbsp turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F and prepare a loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, and ground cinnamon. Set aside.
  3. In a large bowl, add eggs, mashed bananas, Greek yogurt, cooking oil, orange zest, fresh orange juice, cane sugar, vanilla extract, and fine sea salt.
  4. Whisk everything together until well combined.
  5. Add dry ingredients to the wet ingredients in two batches. Whisk until just combined, don’t overmix.
  6. In a small bowl or in a ziplock bag, toss together blackberries and tapioca starch.
  7. Add the blackberries to the batter. Set a few aside to put on top later if desired.
  8. Fold the blackberries in gently.
  9. Grease your loaf pan with a knob of butter and dust with flour until all sides are covered. Remove excess flour by holding the pan upside down over the sink and tapping the sides.
  10. Pour your batter into the loaf pan and garnish with any reserved blackberries.
  11. Sprinkle with turbinado sugar if desired.
  12. Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the middle comes out clean and the top is golden brown.
  13. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
  14. Cool completely before slicing. Enjoy!

Notes

Storing: Store the loaf wrapped in a teatowel at room temperature for a day or in an airtight container in the fridge for up to 3-4 days. You can also freeze it in a freezer-safe container for up to 3-4 months. I recommend wrapping individual slices in foil first before storing them in a freezer bag to avoid them sticking together.

Reheating: You can warm up the bread in a preheated oven at 300°F. Refrigerated bread will take 5-8 minutes. 10-15 minutes if you’re reheating it from frozen.

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Find it online: https://thehealthfulideas.com/blackberry-banana-bread/