Delicious and moist banana bread studded with lots of blueberries and chocolate. It’s a great way to use up blueberries when they’re in season, their flavor goes really well with bananas and chocolate. This blackberry banana bread is super easy to make, fluffy and so so delicious it’s impossible to eat just 1 slice!
If you’d rather have a classic banana bread try my favorite banana bread recipe with nuts and milk chocolate.
This recipe uses as much as 4 bananas (!) which makes is super moist. I also added just light brown sugar – adds caramel flavor and makes the bread more moist. The unusual ingredients are blackberries (you could also use raspberries or blueberries instead) and dark chocolate (you can add milk or bittersweet chocolate instead).
How to make it step by step:
- Mash the bananas with a fork.
- Add the eggs and sugar into a mixing bowl.
3. Mix until light and fluffy.
4. Add the mashed bananas, vanilla extract, and melted butter.
5. Sift in the flour, baking powder, baking soda, and salt.
6. Mix until almost combined.
7. Carefully fold in the blackberries and chopped chocolate (reserve some blackberries to put on top).
8. Transfer the batter into a loaf pan and place some blackberries on top. Bake until a cake tester comes out clean.
Storage and freezing:
This banana bread will keep for up to 3 days at room temperature. Wrap the bread in plastic foil.
This cake freezes very well. Wrap in plastic foil and freeze for up to 3 months (it will be probably also good when frozen a little bit longer, for 6 months).
Blackberry banana bread
- 2 large eggs
- 1 cup (7-oz/200g) light brown sugar
- 1 stick (4-oz/115g) butter
- 4 medium bananas 14oz/400g – weight without the skins
- 1 teaspoon vanilla extract
- 2 ¼ cups (10oz/280g) flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- big pinch of salt
- 1.5 cups (7-oz/200g) blackberries
- 4 oz (115g) dark chocolate
- Preheat the oven to 350 °F / 180 °C / Gas Mark 4, no fan.
- Prepare all the ingredients.
- Prepare a 9×5-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.
- Storage: keeps very well and tastes amazing also the next day. Wrap it tightly in plastic foil or put in a tightly closed container. I keep it at room temperature. Banana bread also freezes very well
- The best bananas to use here are bananas that are only just beginning to turn spotty and brown (not brown overripe bananas).
- Another rectangular pan size that would work: 10×30 cm (measured at the top), which is 27×8 cm measured at the bottom.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!