How can I ripen my bananas quicker?

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!

What can I use if I don't have blackberries?

If you don't have blackberries, you can substitute with fresh blueberries or raspberries.

Can I make this blackberry banana bread gluten free?

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.

Blackberry Banana Bread

banana bread with blackberries on a black wire cooling rack.

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5 from 1 review

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.

Author: Nicole Radcliffe
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

Units Scale

250g all purpose flour (2 1/4 cup)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
360g mashed banana (about 3 large bananas)
120g light brown sugar (1/2 cup)
70g neutral flavored oil (1/3 cup)
54g whole milk (1/4 cup)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
125g fresh blackberries (1 cup)

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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 3/4 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.

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