Description

This delicious Gluten-Free Blackberry Banana Bread is naturally sweetened without refined sugars, making it a healthier treat. Packed with ripe bananas and juicy blackberries, it’s moist, flavorful, and perfect for breakfast or a snack. Using oat flour and gluten-free all-purpose flour ensures a tender crumb while keeping it suitable for gluten-sensitive diets.

Ingredients

Wet Ingredients

1 cup mashed ripe banana (about 2 medium-large bananas)
2 large eggs
¼ cup maple syrup
¼ cup coconut sugar (or brown sugar)
¼ cup melted coconut oil (or avocado oil)
¼ cup Greek yogurt
1 teaspoon vanilla extract

Dry Ingredients

1⅓ cups oat flour
1⅓ cups gluten-free all-purpose flour (or regular all-purpose flour)
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt

Blackberry Mix-In

6 ounces blackberries, halved (about 1 cup)
1 tablespoon flour (same flour used in recipe)

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Instructions

Prep the pan: Preheat your oven to 350°F (175°C). Line a large loaf pan with parchment paper and lightly grease it if you like to prevent sticking.
Mix wet ingredients: In a large bowl, combine the mashed ripe bananas, eggs, maple syrup, coconut sugar, melted coconut oil, Greek yogurt, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
Mix dry ingredients: In a separate bowl, whisk together the oat flour, gluten-free all-purpose flour, baking soda, baking powder, and salt until well combined.
Prep blackberries: Place the halved blackberries in a small bowl and gently toss with 1 tablespoon of the flour from the dry ingredients. This coating helps prevent the berries from sinking to the bottom during baking.
Make batter: Gradually add the dry ingredients into the wet mixture and stir gently with a spatula until just combined. Avoid overmixing to keep the bread light and tender.
Fold in the coated blackberries carefully into the batter to evenly distribute them.
Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Optionally, decorate the top with a few extra blackberry halves. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Use overripe bananas with spots for maximum sweetness and flavor; measure the banana after mashing.
Both fresh and frozen blackberries work well; frozen can be added directly without thawing.
For variation, swirl in blackberry jam before baking or sprinkle coarse sugar on top for a crunchy finish.
Optional additions include lemon zest, white chocolate chips, or a light glaze after baking to enhance flavor.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American