Blackberry Banana Bread

Juicy blackberries, extra ripe bananas, and spicy cinnamon flavor this moist and delicious bread.

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If you are a blackberry lover like me, you might try to add blackberries to everything. Sometimes it works… and sometimes it doesn’t! Well it DEFINITELY works in this blackberry banana bread recipe. The juicy blackberries pair amazingly well with cinnamon spice. This bread is a great bake for the transition out of summer and is sure to get you in the mood for fall!

Why you’ll love Blackberry Banana Bread

This quick bread has it all - tangy blackberries, warm and cozy baking spices like cinnamon and nutmeg, a moist and rich texture, and it will fill your house with the sweet aroma of baked bread.

Recipe Tips for the best Blackberry Banana Bread

Beware of over mixing the bread batter. Over mixing can lead to a tough, untextured loaf that is no fun to eat. Try mixing the ingredients by folding the batter with a spatual until just combined.

Placing foil over the bread over half way through the bake time will help provide an even bake and greatly reduces the risk of burning the crust. Nobody wants that.

FAQ

• Can I add chocolate chips to blackberry banana bread?

  Absolutely! In fact, I will have to try this next time because it sounds like an amazing combination.

• How do I keep blackberry banana bread moist?

  Getting the bake right is essential. If you over bake the banana bread, it will become dry. The key moment to remove the bread from the oven is when a knife is inserted into the center and comes out clean.

  To avoid over baking, try adding a piece of foil to the top of the bread half way through the bake. This will keep the edges from getting too brown which can add to dryness as well.

  Remove the bread from the pan as soon as the pan is cool enough to touch. This will prevent the bread from cooking too long in the hot pan which can cause dry edges.

• Can I make blackberry banana bread ahead of time?

  Absolutely! The bread will keep well in the refrigerator for up to five days, or in the freezer for up to three months. See directions below for how to store and freeze blackberry banana bread.

  You can also make the batter ahead of time and keep it in the refrigerator for up to two days prior to baking. Just let it stand at room temperature for about 20 minutes before baking the batter.

Helpful Kitchen Tools

• Loaf pan

• Parchment paper

• Pastry Cutter

• Electric stand mixer with bowl and paddle attachment

• Spatula

• Measuring cups

• Measuring spoons

Ingredients

Bread

• 1 1/2 cups All Purpose Flour

• 1 teaspoon Baking Soda

• 1/4 teaspoon Salt

• 1 teaspoon Ground Cinnamon

• 1/2 teaspoon Ground Nutmeg

• 1/4 teaspoon Ground Cloves

• 3 Ripe Bananas (best with a blackened peel)

• 1/3 cup Unsalted Butter, melted

• 2 tablespoons Bourbon

• 2 teaspoon Pure Vanilla Extract

• 1 Egg

• 3/4 cup Raw Turbinado Sugar

• 1 1/2 cups Fresh Blackberries, rinsed and dried with a paper towel
  

Crumble Topping

• 1 tablespoon Raw Turbinado Sugar

• 1 teaspoon Cinnamon

• 1 tablespoon Unsalted Butter, softened

How to make Blackberry Banana Bread

Prep

Preheat oven to 350℉. Line an 8 x 8 inch loaf pan with parchment paper.

Make Crumble Topping

Mix the cinnamon and sugar together in a small bowl. Add the unsalted butter. Using a pastry cutter, cut butter into the sugar mixture until butter pieces are fine, roughly the size of a lentil.

Make the Bread

In a medium sized bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, and cloves with a fork. Set aside.

In a large bowl, smash bananas with a fork. Add unsalted butter, bourbon, pure vanilla extract, egg, and turbinado sugar and mix with a fork until well incorporated.

Add the flour mixture into the banana mixture and mix with a fork until combined. Do not over mix, batter should look slightly lumpy.

Using a spatula, fold blackberries into batter gently. Pour batter into greased loaf pan and sprinkle the Crumble Topping over the batter. Place the pan in the preheated oven.

Bake for 40 minutes, then place a piece of foil over the pan and bake for another 20-25 minutes.

Check bread readiness by inserting a toothpick or a knife into the center of the bread, then remove it. If the toothpick or knife comes out clean, the bread is done baking.

Run a knife around the sides of the bread to loosen the crust from the pan. Then let cool in the pan for about 20 - 25 minutes before removing.

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How to Store

Store blackberry banana bread at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze blackberry banana bread easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

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You might also like →

• Apple Pomegranate Bread

• Cranberry Nut Bread

• Carrot Cake Bread with Cream Cheese Frosting

• spiced bourbon chocolate banana bread

• pink grapefruit loaf (with greek yogurt)

Print

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Blackberry Banana Bread

Yield 8

Author Jessie Cagliero

Prep time

30 Min

Cook time

1 Hour

Total time

1 H & 30 M

Juicy blackberries, extra ripe bananas, and spicy cinnamon flavor this moist and delicious bread.

Ingredients

Bread

• 1 1/2 cups All Purpose Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cloves
• 3 Ripe Bananas (best with a blackened peel)
• 1/3 cup Unsalted Butter, melted
• 2 tablespoons Bourbon
• 2 teaspoon Pure Vanilla Extract
• 1 Egg
• 3/4 cup Raw Turbinado Sugar
• 1 1/2 cups Fresh Blackberries, rinsed and dried with a paper towel

Crumble Topping

• 1 tablespoon Raw Turbinado Sugar
• 1 teaspoon Cinnamon
• 1 tablespoon Unsalted Butter, softened

Instructions

1. Preheat oven to 350 Fahrenheit. Grease an 8 x 8 inch loaf pan.
2. Make Crumble Topping: mix the cinnamon and sugar together in a small bowl. Add the unsalted butter. Using a pastry cutter, cut butter into the sugar mixture until butter pieces are fine, roughly the size of a lentil.
3. Make the Bread: in a medium sized bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, and cloves with a fork. Set aside.
4. In a large bowl, smash bananas with a fork. Add unsalted butter, bourbon, pure vanilla extract, egg, and turbinado sugar and mix with a fork until well incorporated.
5. Add the flour mixture into the banana mixture and mix with a fork until combined. Do not over mix, batter should look slightly lumpy.
6. Using a spatula, fold blackberries into batter gently. Pour batter into greased loaf pan and sprinkle the Crumble Topping over the batter. Place the pan in the preheated oven.
7. Bake for 40 minutes, then place a piece of foil over the pan and bake for another 20-25 minutes.
8. Check bread readiness by inserting a toothpick or a knife into the center of the bread, then remove it. If the toothpick or knife comes out clean, the bread is done baking.
9. Run a knife around the sides of the bread to loosen the crust from the pan. Then let cool in the pan for about 20 - 25 minutes before removing.

Recommended Products

Caraway Non-Stick Ceramic 1 lb Loaf Pan

Wanbasion White 10.8 Inch 600°F Heat Resistant Silicone Spatula

Nutrition Facts

Calories

319

Fat

10 g

Sat. Fat

6 g

Carbs

51 g

Fiber

4 g

Net carbs

48 g

Sugar

27 g

Protein

4 g

Sodium

221 mg

Cholesterol

45 mg

*Nutrition is auto-calculated by recipes generator.

blackberry, cinnamon, banana bread, quick bread

snack, dessert

american

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