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.
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 8x4 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.