Blackberry banana bread
User Reviews
5
Blackberry banana bread
Description
In this Blackberry banana bread recipe, sweet mashed bananas are creamed with brown sugar and butter, then combined with eggs, vanilla, and a blend of flour leavened by baking powder and baking soda. The addition of dark chocolate pieces provides pockets of melty richness, while fresh blackberries fold into the batter and also decorate the loaf's top before baking. This method ensures bursts of juicy berry and rich chocolate in every slice.
The banana bread is baked in a buttered and parchment-lined 9x5-inch loaf pan at 350°F for around an hour, developing a firm, golden crust that contrasts with the moist, tender interior. The banana and berry flavors soften the crumb, with blackberries adding tang and dark chocolate pieces introducing bittersweet notes.
This loaf is well-suited for breakfast, tea time, or a portable snack. It keeps well at room temperature when wrapped tightly or stored in an airtight container and freezes nicely for longer storage. Using bananas that are beginning to develop spots rather than fully brown ones provides ideal sweetness without overpowering the other ingredients.
Ingredients
- 2 egg large
- 1 cup light brown sugar 7-oz/200g
- 1 tick butter 4-oz/115g
- 4 banana 14oz/400g - weight without the skins, medium
- 1 teaspoon vanilla extract
- 2 ¼ cups flour spooned and leveled, 10oz/280g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- big pinch of salt
- 1.5 cups blackberries 7-oz/200g
- 4 oz dark chocolate 115g
Instructions
- Preheat the oven to 350 °F / 180 °C / Gas Mark 4, no fan.
- Prepare all the ingredients.
- Prepare a 9x5-inch loaf pan (23x11cm)* by buttering it and lining with parchment paper.
- In a small pot melt the butter, take it off the heat and leave to cool.
- In a small bowl, mix the flour, salt, baking powder, and baking soda together. Set aside.
- Add the eggs and sugar to a mixing bowl, whisk with a mixer fitted with a whisk attachment on medium-high speed for 5 minutes until the mixture is pale, light and foamy.
- Add the mashed bananas, vanilla extract, and melted and slightly cooled butter, mix until just combined.
- Sieve the flour mixture into the batter, stir in with a spatula, until partially combined.
- Add the chocolate (broken into smaller pieces) and a little over a cup of blackberries, fold in, taking care not to over mix.
- Pour batter into the prepared loaf pan.
- Lay the remaining blackberries on the top.
- Bake for about 1 hour, or until a cake tester comes out clean. It may run longer or shorter in your oven. After about 50 minutes, check if the top is not browning too much, if it is - cover it loosely with a piece of aluminum foil.
- Enjoy!
Notes
- Use bananas that are just starting to get spotty for the best flavor balance.
- Store the bread wrapped tightly at room temperature; it remains moist and flavorful the next day.
- The bread freezes well when wrapped properly, making it convenient for make-ahead or longer storage.
- Alternative loaf pan sizes, such as 10x30 cm measured at the top, can also be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 1662 kcal
% Daily Value*
| Calories | 1662kcal | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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