Banana and Blackberry Bread
Banana and blackberry bread is buttery and sweet, studded with juicy berries, and gluten-free if you want it to be! Any type of flour works in this easy recipe.
Servings: 8 servings
Calories: 344kcal
Ingredients
- 1 ¾ cups gluten-free flour, all-purpose flour, or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup mashed bananas, about 3 bananas
- ½ cup Greek yogurt, plain or vanilla flavored
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup blackberries
Instructions
- Preheat the oven to 350℉. In a small bowl, whisk together the flour, baking soda, and salt. In a separate bowl, stir together the bananas and Greek yogurt.
- In a large bowl, cream the butter and sugars on medium speed with an electric hand mixer or stand mixer. Beat until fluffy, about 2 minutes. Scrape down the bowl and add the eggs; mix until combined.
- Add the flour mixture and mix on low until incorporated, then mix in the banana and yogurt mixture and mix on low until well combined, scraping down the bowl if needed. Gently fold in the blackberries.
- Grease a standard-size loaf pan and line it with a parchment sling, then pour in the batter. Let it rest for up to ½ hour if using gluten-free flour.
- Bake the loaf for 60-75 minutes, until set and a tester inserted in the middle comes out clean. Cool the loaf in the pan for 30 minutes, then gently place on a wire rack to cool completely. If you're using gf flour, the loaf will be soft but will set as it cools.
Notes
- Separate the blackberries: If using frozen blackberries, thaw the berries slightly, enough so that you can gently separate them from each other. You want to be able to fold in the berries individually so that they are evenly distributed throughout the batter—if they are frozen in a big clump this will be impossible!
- And fold them in gently: This goes for frozen and fresh blackberries, but if using frozen blackberries be especially gentle when mixing them in so that they don't bleed into the batter.
- Make it dairy-free: Substitute non-dairy butter for the butter and non-dairy yogurt for the yogurt.
- Adjust the sweetness: Depending on how ripe your bananas are, you may wish to lower the amount of sugar by ¼ cup.
- Try oat flour: If you're a fan of oat flour, use 1 ¾ cups (210 grams) of oat flour for the flour portion.
- Serving options: Plain, warm, spread with butter, or cream cheese!
Nutrition
Calories: 344kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 440mg | Potassium: 174mg | Fiber: 4g | Sugar: 31g | Vitamin A: 476IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg