This Blackberry Banana Bread is soft, moist, and bursting with sweet banana flavor and juicy blackberries in every bite. If you love a classic banana bread recipe but want something extra special, this recipe delivers with warm spices, oat flour, and just the right amount of natural sweetness. It’s a quick bread recipe that’s simple to make and great for breakfast, an afternoon snack, or a cozy weekend bake.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
One common challenge when making banana blackberry bread is preventing the blackberries from sinking to the bottom. This recipe solves that problem by tossing the juicy fresh blackberries in the dry ingredients before mixing—ensuring they stay evenly distributed throughout the loaf, like in these blueberry banana muffins.
Plus, with a combination of oat flour, yogurt, and coconut oil, this bread has a tender crumb and soft texture without being overly dense like this gluten-free pumpkin bread.
Whether you serve it warm with a swipe of nut butter, drizzle it with date sweetened caramel sauce, honey or maple syrup, or enjoy it warmed the next day, this deliciously moist blackberry banana bread is an easy way to use up ripe bananas and make something truly irresistible.
Jump to:
Why You'll Love This Recipe
- Naturally Sweetened: No refined sugar here! This banana bread is sweetened with ripe large bananas and pure maple syrup for a delicious, natural flavor.
- Perfectly Moist Texture: The combination of sweet bananas, blackberries, yogurt, and coconut oil keeps this bread ultra-soft without being dense.
- Evenly Distributed Blackberries: Tossing the fresh blackberries in the dry ingredients before mixing ensures they don’t sink to the bottom of the loaf.
- Gluten-Free & Dairy-Free: Made with oat flour instead of wheat flour, this bread is great for those avoiding gluten or dairy, like in this simple sweet plantain bread recipe.
- Great for Meal Prep: Bake a loaf and enjoy slices throughout the week!
Recipe Ingredients
You'll need the following ingredients to make gluten-free banana bread with blackberries:
Ingredient Notes:
- Oat flour: Provides a soft, hearty texture.
- Ground cinnamon and ginger: Adds warmth, depth, and complements the banana and blackberry flavors.
- Baking powder and baking soda: Helps the bread rise and contributes to a tender crumb.
- Mashed bananas: Use overripe bananas with brown spots for the best sweetness and moisture.
- Large eggs: Helps bind the batter together. Make sure they're at room temperature.
- Pure maple syrup: Naturally sweetens the bread.
- Coconut oil: Adds moisture and richness.
- Plant-based Greek yogurt: Provides extra moisture and a soft texture. Regular dairy-free yogurt works as well, as long as it's not too runny.
- Apple cider vinegar: Reacts with the baking soda for a better rise.
- Fresh blackberries: They add a juicy burst of flavor in every bite. Frozen blackberries will work too, don't thaw before tossing in flour mixture.
See recipe card below for all ingredients and quantities.
How to Make Blackberry Banana Bread
- Mix the Dry Ingredients: In a large bowl, whisk together the oat flour, cinnamon, ginger, baking powder, baking soda, and sea salt.
- Combine the Wet Ingredients: In a separate mixing bowl, whisk the mashed bananas, eggs, maple syrup, melted coconut oil, Greek yogurt, vanilla extract, and apple cider vinegar until well combined.
- Toss the Blackberries: Add the halved blackberries to the dry ingredients and toss gently to coat. This prevents them from sinking while baking.
- Mix Everything Together: Pour the dry ingredients into the bowl with the banana mixture. Using a spatula, gently fold everything together until just combined. Avoid over-mixing.
- Bake: Pour batter into a parchment lined prepared loaf pan, spreading it evenly. Top with a small handful of extra blackberry halves. Bake in 350°F hot oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Use Room Temperature Ingredients: This helps the batter mix evenly and creates a smoother texture.
- Let the Bread Cool Before Slicing: Cutting too soon can cause it to crumble.
- Make It Vegan: Swap the eggs for flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, rest for 15 minutes to set). The loaf may be slightly more dense.
- Add a Topping: Sprinkle with chopped walnuts, chocolate chips, or a drizzle of maple syrup before baking.
Serving Suggestions
- Breakfast – Enjoy with a smear of almond butter or honey.
- Vanilla Ice Cream – Serve the blackberry banana bread with a scoop of vanilla ice cream. The combination is sure to be a hit!
- Fresh Berries – Garnish each slice of the banana bread with a few fresh berries, such as extra blackberries, blueberries or raspberries, for a colorful and refreshing touch.
Storage Tips
- Fridge: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheat: Warm slices in the microwave for 10-15 seconds or in a toaster oven at 300°F until heated through.
More Banana Bread Recipes You'll Love
Recipe
Blackberry Banana Bread
This Blackberry Banana Bread is soft, moist, and bursting with sweet banana flavor and juicy blackberries in every bite. If you love a classic banana bread recipe but want something extra special, this recipe delivers with warm spices, oat flour, and just the right amount of natural sweetness. It’s a quick bread recipe that’s simple to make and great for breakfast, an afternoon snack, or a cozy weekend bake.
Print Recipe
Pin Recipe
Rate Recipe
Servings: 10
Equipment
- 1 large bowl
- 1 medium bowl and whisk
- 1 5x9-inch loaf pan lined with parchment paper
Ingredients
- 2 cups (240 grams) oat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 large eggs, room temperature
- ¼ cup (80 grams) pure maple syrup
- ¼ cup (55 grams) coconut oil, melted
- 3 large bananas (1⅓ cups/400 grams mashed)
- 3 tablespoons dairy-free greek yogurt
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1½ cups (216 grams) blackberries, cut in half, plus a few extra for topping
Instructions
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the oat flour, cinnamon, ginger, baking powder, baking soda, and sea salt.2 cups (240 grams) oat flour, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- In a separate mixing bowl, whisk the eggs, maple syrup, melted coconut oil until slightly frothy. Add the mashed banana, yogurt, vanilla extract, and apple cider vinegar until well combined.2 large eggs, ¼ cup (80 grams) pure maple syrup, ¼ cup (55 grams) coconut oil, melted, 3 large bananas (1⅓ cups/400 grams mashed), 3 tablespoons dairy-free greek yogurt, 2 teaspoons pure vanilla extract, 1 teaspoon apple cider vinegar
- Add the halved blackberries to the dry ingredients and toss gently to coat. This prevents them from sinking while baking.1½ cups (216 grams) blackberries, cut in half
- Pour the dry ingredients into the bowl with the banana mixture. Using a spatula, gently fold everything together until just combined. Avoid over-mixing.
- Pour batter into the prepared loaf pan, spreading it evenly. Top with a small handful of extra blackberry halves. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use room temperature ingredients: This helps the batter mix evenly and creates a smoother texture.
- Let the bread cool before slicing: Cutting too soon can cause it to crumble.
- Make it vegan: Swap the eggs for flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, rest for 15 minutes to set). The loaf may be slightly more dense.
- Fridge: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Leave a Comment