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.
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Servings: 10
Equipment
- 1 large bowl
- 1 medium bowl and whisk
- 1 5x9-inch loaf pan lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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 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 pure maple syrup, ¼ cup coconut oil, melted, 3 large bananas, 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 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.
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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.
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