Blackberry Banana Bread
Servings: 1 loaf
Ingredients
- 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
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, and 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 overmix.
- Pour batter into the prepared loaf pan.
- Lay the remaining blackberries on 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
- Storage: keeps very well and tastes amazing the next day. Wrap it tightly in plastic wrap or put it in a tightly closed container. I keep it at room temperature. Banana bread also freezes very well.
- Another rectangular pan size that would work: 10x30 cm (measured at the top), which is 27x8 cm measured at the bottom.
Nutrition
Calories: 1662kcal