A deliciously moist blackberry banana bread bursting with juicy fresh blackberries and flavor. This one bowl banana bread recipe is made with almond milk, so it's not only easy to make but it's vegan too!
Prep Time:
10 minutes
Cook Time:
45-60 minutes
Serves:
10
Ingredients
1/4 Cup unsweetened almond milk
1/2 Tsp. apple cider vinegar
4 ripe bananas, divided (3 mashed, 1 sliced lengthwise)
1/3 Cup neutral oil such as canola or vegetable
1/2 Cup sugar
1/2 Tsp. vanilla extract
1 3/4 spelt flour (to use all-purpose flour see TIP below)
1 Tsp. baking powder
1/2 Tsp. baking soda
1/8 Tsp. sea salt
1 Package (6 ounces) Driscoll’s Blackberries
1
PREHEAT oven to 375˚F.
2
COAT a loaf pan with cooking spray OR LINE with parchment paper.
3
PLACE 1/4 cup almond milk into a medium bowl.
4
ADD 1/2 teaspoon vinegar.
5
STIR to combine ingredients.
6
SET ASIDE for 1-2 minutes to allow almond milk to curdle.
7
ADD 3 mashed bananas, 1/3 cup oil, 1/2 cup sugar, and 1/2 teaspoon vanilla.
8
STIR to combine ingredients.
9
ADD 1 ¾ cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt
10
MIX just until combined
11
RESERVE a few blackberries from 1 package for garnish.
12
FOLD remaining blackberries into batter.
13
POUR batter into prepared loaf pan.
14
PRESS 1 banana, sliced lengthwise, into top of batter.
15
PRESS remaining blackberries into top of batter.
16
BAKE until brown on top, about 45-60 minutes.
17
TEST banana bread with toothpick or cake tester. If needed, REDUCE oven to 325˚F and CONTINUE baking until toothpick comes out clean.
18
TRANSFER banana bread to cooling rack and ALLOW to cool to room temperature.
19
Tips
To use all-purpose flour, simply reduce the almond milk to 3 tablespoons.
