Blackberry Almond Banana Bread (Vegan)
This is a wonderfully tender banana bread full of blackberries and enhanced with a hint of almond. A moist, flavorful summertime banana bread.
Add some fresh blackberries for a refreshing summertime spin on classic banana bread. I had the opportunity to pick some wild blackberries. Yes, the wild ones are smaller, but they are just as sweet. The smaller wild ones were perfect for this loaf. Because they were tiny, I was able to add loads to the loaf. This is not to say that the larger fresh berries at the market wouldn’t work.
What you will need:
Blackberries! Go get yourself some fresh blackberries while they are still in season. Everything else needed are basic pantry items.
- all purpose flour
- baking soda
- baking powder
- cane sugar and coconut sugar
- plant based milk
- plant based yogurt
- plant based butter with salt
- vanilla extract and almond extract
- bananas
- blackberries
- sliced almonds
How to:
Let’s start by melting the butter. Set it aside to cool slightly. In a small bowl, add the flour, baking powder, and baking soda; whisk to combine. In a medium bowl, add the bananas and mash them up. To the bananas, add the melted butter and both sugars. With a hand mixer, blend the banana mixture on medium speed for 1 minute. Add to the banana mixture the milk, yogurt, vanilla extract, and almond extract; continue blending for another minute. Add the dry ingredients to the wet ingredients and blend just until no more flour is seen. Add the blackberries to the batter and gently fold them in until fully incorporated.
Pour the batter into a prepared 8×4 loaf pan. Place a few blackberries on top of the loaf then sprinkle the sliced almonds across the top of the loaf. Bake for 65 minutes at 350F or until a toothpick inserted comes out clean. Once out of the oven, let the loaf rest in the pan for 20 to 30 minutes before transferring it to a cooling rack. Let the loaf cool completely before placing it in an airtight container. The loaf will stay fresh for 3 to 5 days.
Blackberry Almond Banana Bread (Vegan)
Ingredients
- 1/2 cup / 113 grams plant based butter with salt – melted
- 2 cups / 240 grams all purpose flour
- 1/2 cup + 2 tbsp / 125 grams cane sugar
- 2 tbsp / 25 grams coconut sugar
- 6 tbsp / 90 ml plant based milk (room temperature)
- 2 tbsp / 30 grams plant based yogurt (room temperature)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp vanilla extract
- 1/2 tbsp almond extract
- 200 grams mashed banana – about 2 medium bananas
- 1 1/2 cup fresh blackberries + extra for the top
- 1 to 2 tbsp sliced almonds
Instructions
- Prepare an 8×4 loaf pan and preheat the oven to 350F.Melt the butter and set it aside. In a medium bowl add the bananas and mash them up; set the bowl aside.
- In a small bowl add the flour, baking powder and baking soda; whisk to combine.
- To the mashed bananas, add the sugar and butter. With a hand mixer, blend the ingredients on medium speed for a minute or two. Add the milk, yogurt, almond extract and vanilla extract. Continue blending for another 30 seconds to a minute.
- Add the dry ingredients to the wet ingredients and blend on medium speed until just combined and no more flour can be seen. Add the blackberries and gently fold them in until fully incorporated. Pour the batter into the prepared pan. Place some of the extra blackberries on top of the batter and sprinkle the almond slices over the top of the batter.
- Bake the loaf for 65 minutes or until a toothpick inserted comes out clean. Once out of the oven, let the loaf rest in the pan for 20 to 30 minutes before transferring it to a cooling rack. Let the loaf completely cool before storing in an airtight container. The loaf remains fresh for 3 to 5 days.
