Easy Blackberry Banana Bread (One Bowl!)

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

Easy Blackberry Banana Bread (One Bowl!)

This blackberry banana bread is soft, super moist, with notes of brown sugar, cinnamon, and nutmeg throughout and juicy blackberries in every bite.

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 274

Author Gabby Kislanko

Equipment

Ingredients

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

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and line a 8x4 or 9x5 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.

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.

Nutrition