Indulge your craving for sweet and moist banana bread only this time with an added treat of juicy blackberries. This recipe makes a nice loaf that is dense, moist and full of banana and blackberry flavor. This recipe is exceptional. I shared a loaf with one of my neighbors and they loved it. Their comment…perfection!
Be creative, this recipe will adapt to other tasty fruits in place of the blackberries…cherries, strawberries, blueberries, raspberries or even boysenberries…wherever your taste leads you.
Blackberry Banana Loaf
Adapted from NancyCreative
- 1 1/4 cups sucanat or turbinado sugar
- 1/4 cup grape seed oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)
- 1/2 cup almond milk
- 1 3/4 cups blanched almond flour
- 3/4 cup brown rice flour
- 1 teaspoon baking soda
- 1 1/2 to 1 3/4 cups fresh blackberries (if your berries are big, use 1 3/4 cups)
Preheat oven to 350°. Line a 9×5″ loaf pan or 4 small loaf pans with unbleached parchment paper and set aside.
In large bowl, whisk eggs until frothy and mix in sugar, oil, applesauce, bananas, and almond milk until well blended.
Stir in flour, baking soda and mix just until moistened. Gently fold in blackberries, distributing evenly in batter.
Pour batter into prepared pan or pans and bake for 62 to 65 minutes or until toothpick inserted in center comes out clean. For small pans bake 30 minutes or until done. Cool in pan 5 to 10 minutes, then remove from pan and cool completely on wire rack.