Blackberry Banana Bread is delicious, moist, and super simple. With fresh blackberries folded in, a vibrant blackberry glaze, and plenty of bananas, there's no lack of flavor. Made in one bowl with pantry staple ingredients, this foolproof recipe makes an incredible snack or breakfast option.
Jump to:
- Why You'll Love This Recipe
- Key Ingredients You'll Need
- How To Make Blackberry Banana Bread
- Allergy and Diet Substitutions
- Expert Baking Tips
- Serving Suggestions
- Storing and Freezing Instructions
- Frequently Asked Questions
- A quick note about baking in grams...
- Did you make this recipe?
- Blackberry Banana Bread
Banana bread with blackberries is most definitely going to become a new summer staple recipe! It's delicious, sweet, and bursting with fresh, juicy blackberries.
Not to mention, this recipe is SO simple. Just whisk together the dry ingredients, add in the wet, fold in the blackberries, and bake. Easy as 1, 2, 3!
Make sure to also try these gluten free blackberry muffins or eggless banana bread for more simple desserts!
Why You'll Love This Recipe
- Made in one bowl, so minimal dishes to clean up
- The recipe is super simple, even a beginner baker can make it
- Full of delicious banana flavor and dotted with juicy blackberries
- You can make it with fresh or frozen blackberries, so you can enjoy all year
- It's naturally egg free, and I've included both dairy free and gluten free options
Key Ingredients You'll Need
*the full ingredients list and measurements can be found in the recipe card below*
- Bananas: You want really ripe bananas for this bread recipe! The riper the better, because they are sweeter, mash easier, and blend into the batter better.
- Oil: I prefer to use a neutral flavored oil like avocado oil. You could also use melted butter, melted coconut oil, or vegetable oil if needed.
- Sugar: This recipe is made with brown sugar to add a nice, rich caramel flavor.
- Vanilla: The vanilla adds a nice sweet, floral flavor.
- Flour: You'll want a good, high quality flour like King Arthur or Gold Medal. I've only tested it with regular flour, not gluten free so I cannot guarantee the results.
- Leavening agents: Both baking powder and baking soda are used for a rise because this recipe doesn't require any eggs.
- Blackberries: I've used both fresh and frozen blackberries, and while I do prefer the fresh, frozen do work! If your berries are very large, you may want to cut them in half.
How To Make Blackberry Banana Bread
STEP ONE: Preheat the oven to 350°F and spray an 8x4 inch loaf pan with non-stick cooking spray
STEP TWO: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
STEP THREE: To the dry ingredients, add in the mashed banana, brown sugar, oil, milk, lemon juice, and vanilla extract. Mix until just combined.
STEP FOUR: In a small mixing bowl, toss fresh blackberries with 2 tablespoons of flour. Add the berries to the batter, and GENTLY fold with a rubber spatula so you don't break any of the berries.
STEP FIVE: Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
STEP SIX: Carefully remove the blackberry banana bread from the oven and let cool for 15 minutes in the pan, before taking it out and letting cool completely on a wire rack.
STEP SEVEN: (optional) Once the banana bread is completely cooled, you can whisk up the ingredients for the blackberry glaze, pour it over top, and allow the glaze to set before slicing into it and enjoying!
Allergy and Diet Substitutions
Dairy Free: In both the banana bread batter and optional blackberry glaze, just use almond milk instead of the whole milk listed.
Egg Free: This recipe is naturally egg free and safe for those with and egg allergy/intolerance
Gluten Free: Substitute the all purpose flour with a 1:1 gluten free all purpose flour blend that contains xanthan gum.
Expert Baking Tips
- Use really ripe bananas: When it comes to baking homemade banana bread, you get the most flavor and sweetness out of really ripe, brown bananas.
- Room temperature ingredients: For a nice, smooth batter, it's best if all of the ingredients are the same temperature.
- Don't overmix: It can be tempting to want to ensure everything is well mixed, but the more your actually stir, the tougher the gluten proteins become and you'll end up with a tough, chewy banana bread. It's best to just mix until there are no traces of flour left.
- Line your pan: For easy removal, line your loaf pan with parchment paper or spray it well with non-stick cooking spray.
- Measure correctly: I use a kitchen scale so accurately measure and get the highest quality baked goods every time.
- Cool before glazing: If you choose to add the blackberry glaze (highly recommend) make sure the loaf is completely cool so that the glaze can set and doesn't just run off.
Serving Suggestions
While you can enjoy this blackberry banana bread fresh and warm from the oven, here's a few more ways to enjoy it!
- With a fresh blackberry glaze (ingredients listed in recipe card below)
- Add chocolate chunks to the batter before baking
- Serve warm with a scoop of vanilla ice cream
- Add a dollop of whipped cream on top
- Pair with Greek yogurt for a sweet, yet balanced breakfast
Storing and Freezing Instructions
STORING: You can keep any leftovers in an airtight container at room temperature for up to four days. This recipe can also be refrigerated, but it dries out a little quicker.
FREEZING: If you don't eat the entire loaf, you can freeze slices for later! Wrap each slice individually in plastic wrap, then in a layer of aluminum foil. Place all of the bags in a freezer safe bag and freeze for up to 3 months.
Frequently Asked Questions
If you want to make banana bread, but don't have ripe bananas, you can actually ripen them in the oven.
Heat your oven to 300°F and place unpeeled bananas on a baking sheet. Bake for 15-20 minutes, or until the peels are black in color. Let cool, then use in your recipe and enjoy!
If you don't have blackberries, you can substitute with fresh blueberries or raspberries.
I have not tested it with a gluten free flour blend, but you can try if you want. I like using Bob's Red Mill 1:1 gluten free all purpose flour blend.
A quick note about baking in grams...
You may notice that most of my newer recipes have the ingredients listed in grams, and that's because it really is the most accurate way to measure and get the highest quality baked goods every time.
While I do try and include cup measurements, I highly recommend investing in a $10 kitchen scale. It's really worth it!
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
PrintBlackberry Banana Bread
Blackberry Banana Bread is delicious, moist, and super simple. With fresh blackberries folded in, a vibrant blackberry glaze, and plenty of bananas, there's no lack of flavor. Made in one bowl with pantry staple ingredients, this foolproof recipe makes an incredible snack or breakfast option.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 10 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 250g all purpose flour (2 ¼ cup)
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 360g mashed banana (about 3 large bananas)
- 120g light brown sugar (½ cup)
- 70g neutral flavored oil (⅓ cup)
- 54g whole milk (¼ cup)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 125g fresh blackberries (1 cup)
Instructions
- Preheat your oven to 350°F and spray an 8x4 loaf pan with non-stick cooking spray
- In a large mixing bowl, whisk together 245g flour, baking powder, baking soda, and salt.
- Next, to the dry ingredients, add mashed banana, brown sugar, oil, milk, lemon juice, and vanilla extract. Mix until just combined!
- In another small mixing bowl, toss the blackberries with the remaining 5g of flour. Add them into the banana bread batter and fold them in with a rubber spatula to prevent them from breaking.
- Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Carefully take the blackberry banana bread out of the oven and let cool completely on a wire rack before adding the glaze (see notes) or slicing into it.
Notes
Blackberry Glaze:
- In a small mixing bowl, combine ¾ cup of powdered sugar with 2 tablespoons seedless blackberry puree, a splash of vanilla extract, and a pinch of salt.
- Whisk until smooth, adding 1-2 teaspoons of milk if needed to thin it out a bit.
- Pour over cooled banana bread, let the glaze set, and enjoy!
More Notes:
- Use really ripe bananas: When it comes to baking homemade banana bread, you get the most flavor and sweetness out of really ripe, brown bananas.
- Room temperature ingredients: For a nice, smooth batter, it's best if all of the ingredients are the same temperature.
- Don't overmix: It can be tempting to want to ensure everything is well mixed, but the more your actually stir, the tougher the gluten proteins become and you'll end up with a tough, chewy banana bread. It's best to just mix until there are no traces of flour left.
- Line your pan: For easy removal, line your loaf pan with parchment paper or spray it well with non-stick cooking spray.
- Measure correctly: I use a kitchen scale so accurately measure and get the highest quality baked goods every time.
- Cool before glazing: If you choose to add the blackberry glaze (highly recommend) make sure the loaf is completely cool so that the glaze can set and doesn't just run off.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days.
Keywords: blackberry banana bread, banana bread, banana bread recipe
Liesel says
Loved this recipe! The blackberries were a fun twist!
★★★★★