It was just a matter of time before I made this Blackberry Banana Bread, since I love trying different banana bread recipes and blackberry season is in full swing! This recipe makes a nice, full loaf that is dense and moist and full of banana and blackberry flavor. It also has a rich buttery taste and the buttermilk gives it a great taste, too. I think this quick bread works best with fresh blackberries, but if you want to try using frozen, your baking time will be longer.
It’s getting a little hot to bake since we’re right in the middle of summer, but you can make this in the evening or early in the morning when it’s a little cooler. Hope you enjoy this bread!
BLACKBERRY BANANA BREAD by NancyC, adapted from Betty Crocker
Makes one 9 x 5″ loaf
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 to 1 3/4 cups fresh blackberries (if your berries are big, use 1 3/4 cups)
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, mix sugar, butter, eggs, bananas, and buttermilk until well blended.
Stir in flour, baking soda, and salt and mix just until moistened. Gently fold in blackberries, distributing evenly in batter.
Pour batter into prepared pan and bake for 62 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 to 10 minutes, them remove from pan and cool completely on wire rack.
You can wrap and store the bread at room temp up to 4 days or refrigerate up to 10 days.
I’ve been having fun trying a variety of blackberry recipes–have you been doing much baking with berries?
Linked to Inspire Me Monday.