Infused with sweet banana, bursting with fresh blackberries, swirled with blackberry jam and speckled with poppy seeds – this banana bread recipe is a game changer. This simple-to-make loaf is everything a good banana bread should be – fluffy, wonderfully moist, with a gorgeously golden crust but with added extras like jammy blackberries and the slight crunch of poppy seeds! Fill your house with the warmth and aromas of this banana bread today! You’ll need 4 spotty bananas for this recipe, 1 bowl and just 15 minutes prep.
For me, nothing beats the smell of banana bread baking in the oven. The moment I notice spotty bananas on the bench, my heart sings knowing a gorgeous loaf of cosy banana bread isn’t too far away. Banana bread is one of those classic comfort food recipes not only because it smells heavenly, tastes perfectly sweet and is spiced with warming cinnamon – but it’s simple to make and just so happens to marry perfectly with a smear of butter alongside a cup of hot tea.
Today’s version of banana bread is even more delicious, all thanks to the lovely addition of fresh blackberries, swirls of sweet blackberry jam and crunchy poppy seeds. You see, I was a little over zealous at the fruit market buying far too many berries for one little family to eat, thankfully this recipe was the perfect place for them to call home. Guilt gone and they are delicious. In the oven, the blackberries burst and caramelise creating little pockets of molten sweet berry that taste delicious amongst the moist banana bread crumb. And the black berry jam swirled throughout the batter echoes the berry flavour even further whilst looking oh so pretty.
Banana Blackberry Poppy Seed Bread Ingredients:
Overripe Banana: Spotty bananas are essential to any good banana bread recipe. The spottier, the better. As bananas ripen, they taste so much sweeter so don’t be shy using those brown squishy wonderfully spotty bananas!
Rapadura Sugar: Sweetens the banana bread whilst adding buttery notes of caramel and butterscotch to the loaf. Alternatively, use brown sugar.
Yoghurt: Creates a super moist, soft and deliciously tender banana bread crumb.
Cinnamon: Lends its unmistakable scent and cosy warmth to the banana bread.
Maple Syrup: Sweetens and scents the loaf whilst helping to create a gorgeously golden crust.
Blackberries: Fresh or frozen berries burst as they are swirled throughout the batter creating little pockets of jammy berry goodness. So delicious.
Poppy seeds: Add texture and crunch to the loaf. Yum.
How to make Banana Blackberry Poppy Seed Bread:
Making banana bread is super simple requiring just one bowl and 15 minutes prep.
- Place the dry ingredients into a big mixing bowl and stir.
- Add the wet ingredients and mashed banana. Stir again.
- Fold through the luscious blackberries and jam.
- Pour into tin.
- Bake!
See, so simple!
For the days you’re looking to eat a wholesome slice of cosy banana bread, this blackberry poppy seed version is for you! With it’s molten blueberries, crunchy poppy seeds and epic golden crust, it’s a total ‘level up’ to classic banana bread! Preheat oven’s now!
Favourite Banana Recipes:
Banana peanut butter chocolate chip cookies
Banana blueberry and coconut loaf
One bowl banana and carrot mini loaves (or muffins)
Raspberry and banana breakfast muffins
Banana peanut butter and choc oat cookies
Strawberry banana and cacao nib muffins
I know you’re going to love this Banana Blackberry & Poppy Seed Bread, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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Banana Blackberry & Poppy Seed Bread
- Total Time: 1 hour 15 minutes
- Yield: 20 slices 1x
Description
Infused with sweet banana, bursting with fresh blackberries, swirled with blackberry jam and speckled with poppy seeds – this banana bread recipe is a game changer. This simple-to-make loaf is everything a good banana bread should be – fluffy, wonderfully moist, with a gorgeously golden crust but with added extras like jammy blackberries and the slight crunch of poppy seeds! Fill your house with the warmth and aromas of this banana bread today! You’ll need 4 spotty bananas for this recipe, 1 bowl and just 15 minutes prep.
Ingredients
- 1 1/2 cups (225 grams) buckwheat flour
- 1 cup (220 grams) rapadura sugar (or brown sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon, ground
- 1/4 cup (45 grams) poppy seeds
- pinch of salt
- 1 cup mashed ripe banana (approx. 3 bananas) PLUS 1 banana, halved (to decorate the loaf)
- 1 egg
- 1/2 cup (140 grams) plain greek (or natural) yoghurt
- 1/4 cup (60 ml) extra virgin olive oil (alternatives – macadamia nut oil or grape seed oil))
- 1/3 cup (80 ml) maple syrup
- 2 teaspoons vanilla bean paste (or extract)
- 1 cup (150 grams) blackberries (fresh or frozen)
- 2 heaped tablespoons store-bought blackberry jam
Instructions
- Preheat oven to 160 degrees celsius (325 F) and line a standard loaf tin (1.75L) with baking paper.
- Place the flour, sugar, baking powder, bicarb soda, cinnamon, poppy seeds and salt into a large bowl and mix to combine.
- Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine.
- Gently fold and swirl through the blackberries and blackberry jam.
- Pour the batter into the prepared tin, top with the remaining banana.
- Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly. Note: If loaf is browning too quickly before the centre is cooked through, simply cover the loaf with foil and return to the oven for the remaining bake time.
- Allow to cool for 10 minutes or so before placing the loaf on a wire rack to cool completely.
Notes
Banana bread is best kept in the fridge in an air tight container. Will keep for 3 days.
Banana bread is freezer friendly. Wrap individual slices in cling film and store in an air-tight container. Will keep for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Sweets
- Method: Baking
- Cuisine: American
Greetings from locked down London. Made this last night – super tasty… but it needed a full 30 minutes more baking than the time suggested here (took 1 hour 40 minutes) and to be honest is still a little sticky in the middle. My oven normally bakes to time on recipes, so wondering if you’ve had similar feedback? Or why my bake might have taken longer? But as I said… super tasty! Mark x