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This blackberry banana bread is soft, super moist, with notes of brown sugar, cinnamon, and nutmeg throughout. Juicy blackberries in every bite bring this recipe a level up from your classic banana bread. You can use fresh or frozen berries and the recipe has been tested with dairy as well as dairy free!

Close-up overhead view of sliced blackberry banana bread on parchment paper and a wooden board, showing the tender crumb loaded with blackberry pieces

A classic banana bread recipe truly never gets old but one thing I absolutely love is adding berries to a recipe to make it more summery. In this case, it’s blackberries!

This banana blackberry bread recipe is so simple – you don’t even need a mixer and it’s made in one bowl. The banana bread base is soft, tender, not overly sweet, and it’s pretty much the most delicious way to use up those 3-4 ripe bananas you’ve got sitting on your counter.

By the way, if you love blackberries – you will love my blackberry mango scones!

Ingredient Notes

Flat lay of blackberry banana bread ingredients including fresh blackberries, ripe bananas, flour, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, salt, and baking soda on a white marble surface
  • Blackberries: fresh or frozen works great!
  • Butter: I tested this recipe with dairy butter and dairy free butter and it works perfectly both ways. I personally preferred the version with salted butter but you can use unsalted as well.

How To Make This Blackberry Banana Bread

Melted butter, eggs, and vanilla whisked together in a glass bowl on a white marble surface, forming the base of the banana bread batter

Whisk butter, eggs, and vanilla.

Banana bread wet ingredients including mashed banana and brown sugar whisked together in a glass bowl until smooth and golden brown

Add in brown sugar and banana.

Completed blackberry banana bread batter with whole blackberries folded throughout in a glass mixing bowl, ready to pour into the loaf pan

Mix in dry ingredients and blackberries!

Blackberry banana bread batter with whole blackberries folded throughout, poured into a parchment-lined loaf pan secured with binder clips, ready to bake

Bake!

Four slices of blackberry banana bread stacked on a speckled white plate, showing the moist golden crumb packed with blackberries against a white background

Recipe Developer Tips

  • I love toasting my banana bread the next day to warm it up and give it a nice toasty crunch! Add some butter and it’s absolutely heavenly.
  • If you are using frozen blackberries, don’t thaw them beforehand, just add them directly into banana bread batter.

More Recipes You’ll Love

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Banana Raspberry Muffins

Blackberry Mango Scones
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Strawberry Banana Muffins (with Optional Roasted Strawberries!)
Three slices of moist banana bread with chocolate chips on a white, speckled plate. The bread appears soft and rich, creating a warm, inviting feel.

Chocolate Chunk Banana Bread

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

Close-up overhead view of sliced blackberry banana bread on parchment paper and a wooden board, showing the tender crumb loaded with blackberry pieces
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Easy Blackberry Banana Bread (One Bowl!)

Gabby Kislanko
This blackberry banana bread is soft, super moist, with notes of brown sugar, cinnamon, and nutmeg throughout and juicy blackberries in every bite.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
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Ingredients
 

  • ½ cup (105 g) butter (dairy free or regular), melted
  • 2 eggs
  • 1½ cup (350 g) ripe mashed bananas (3-4 ripe bananas)
  • 1 tsp vanilla extract
  • ¾ cup (150 g) light brown sugar
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 cup (250 g) all-purpose flour
  • 1½ cup (225 g) blackberries, halved or quartered, (fresh or frozen)

Instructions
 

  • Preheat oven to 350°F. Grease and line a 8×4 or 9×5 inch loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
  • Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs and vanilla.
  • Whisk in brown sugar.
  • Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
  • Pour in the flour, cinnamon, nutmeg, salt, and baking soda, then whisk. Gently stir in the halved or quartered blackberries.
  • Pour the batter into the lined loaf pan and bake in preheated oven for 55-75 minutes. Check on the banana bread after 45 minutes and if the top is getting too brown, loosely cover the pan with tin foil.
  • Remove from oven when a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.

Equipment

Whisk
8x4 loaf pan or 9x5 loaf pan
8×4 loaf pan or 9×5 loaf pan

Notes

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Mashed Banana: This recipe calls for exactly 1½ cups of mashed bananas, so measuring it out is an important step. If you have more than 1½ cups, discard the rest because adding more could affect how the recipe turns out.
Storage and Freezing Instructions:
Store in an airtight container or wrapped in aluminium foil at room temperature for up to 3 days. Freeze for up to 3 months by wrapping individual slices or whole loaf in tin foil and placing in a Ziploc bag. Thaw in the fridge or at room temperature.
Calories: 274kcal, Carbohydrates: 43g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 2g, Cholesterol: 33mg, Sodium: 255mg, Potassium: 180mg, Fiber: 3g, Sugar: 20g, Vitamin A: 109IU, Vitamin C: 7mg, Calcium: 32mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.