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