Blackberry Banana Bread
Cosy up with a cup of tea with this vegan blackberry and banana bread recipe. Combining the natural sweetness of ripe bananas with the tartness of freshly foraged blackberries at the end of summer into early Autumn, this recipe takes classic banana bread to the next level. The result is a cake you just can’t get enough of it. Great for breakfast, a midday snack, or dessert.
What you need
What you need-
ripe bananas
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coconut oil
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dark brown sugar
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vanilla extract
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non-dairy milk
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self raising flour
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cinnamon
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sea salt
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blackberries
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roughly chopped dark chocolate or chocolate chips
How to make vegan blackberry and banana bread
How to make vegan blackberry and banana breadStart by foraging your blackberries in late August into September. These can be cleaned up and frozen, or used straight away for this recipe. They all over the English hedgerows at this time of year, and are much better than any you can buy in the shops. I have such fond memories picking blackberries along the narrow lanes and overgrown late summer hedgerows n Cornwall, and I look forward to it every year.
Start by preparing the oven by pre-heating to 180°C (350·F) and greasing and lining a 8×4 inch tray.
This recipe is very simple to make, starting with mixing the wet ingredients. In a large bowl, mash the ripe bananas, and then add in the brown sugar, coconut oil, vanilla and non-dairy milk. Stir well until combined.
Now we can add in the dry ingredients. Pour in the flour, cinnamon and salt. Fold through until mixed. No need to overmix here, as it’s fine if there are a few lumps.
Finally stir through the chocolate if using. I like to use roughly chopped Green & Black’s 70% dark chocolate as it is my favourite and the dark chocolate works really well with the blackberries, but you can use chocolate chips or your personal favourite chocolate instead.
Once the chocolate is mixed evenly through, then stir in the blackberries (saving a handful for topping). Be careful not to overmix or break the blackberries up too much, just a few stirs will do.
Now the blackberry banana bread batter is ready, pour into the tray. This can then be baked in the pre-heated oven for 45 minutes, or until a skewer comes out clean.
Once your blackberry banana bread has been baking in the oven for 45 minutes, remove and leave to cool for 5 minutes in the tray, and then onto a wire rack to finish cooling. You can take it out earlier (like I often do), but it will be a little mushy due and not as easy to cut.
Serve sliced up warm, or sliced and toasted with a little butter or blackberry jam.
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Blackberry Banana Bread
Ingredients
- 3 medium to large extra ripe bananas (mashed)
- 75 g coconut oil (melted)
- 100 g dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup non-dairy milk
- 200 g self raising flour
- 1 tsp cinnamon
- 1 pinch sea salt
- 125 g blackberries
- 90 g dark chocolate (roughly chopped (or use chocolate chips))
Instructions
- Pre-heat your oven to 180°C (350·F). Grease and line a 8x4 inch tray.
- In a large bowl, mix together the banana, brown sugar, coconut oil, vanilla and milk. Stir well until combined.
- Pour in the flour, cinnamon and salt. Stir through until mixed. No need to overman here, it’s fine if there are a few lumps.
- Finally stir through the chocolate if using, and then the blackberries (saving a handful for topping). Be careful not to overstep or break the blackberries up too much.
- Pour the banana bread batter into the tray. Bake in the oven for 45 minutes, or until a skewer comes out clean.
- Remove from the oven and leave to cool for 5 minutes in the tray, and then onto a wire rack to finish cooling.
Video
Nutrition
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11 comments
Rebecca
This was so easy and I ate it in about two days!
Sheila
made this today, absolutely moreish, cant stop eating it
Niki
Loved it, have made it three times. Added a dash of date syrup and cut some of the sugar. A favourite now, thank you!
Madeleine Olivia
A great swap for a lower sugar option! So glad you’ve enjoyed Niki!
Rachael
I love this banana bread. I have made it twice so far. Unfortunately without the blackberries as I didn’t have any. Even without them it’s divine. So simple and easy to make as well.
Madeleine Olivia
Love this! You’re right it can work perfectly without the blackberries, or subbed for other berries!
Paula
Made it last night, OMG delicious, (took a slice to work, and then had another when I got back from work) by far the BEST banana bread I have EVER made. Thank – you Maddie! Will be making again, and sharing this recipe too.
Madeleine Olivia
Aww this is fab news thanks Paula! So happy you enjoyed it so much!
Julie
This was so good!
Jodie
Made as directed but reduced sugar to 75g really nice cake – thanks !
MadeleineAuthor
Perfect – so glad you were able to adjust to your own taste preferences. 🙂