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Blackberry Banana Bread {Gluten Free}

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Try this Gluten Free Blackberry Banana Bread for a moist and delicious snack or breakfast.  It's sweet, indulgent and so easy to make.

gluten free blackberry banana bread on a wooden board with two slices cut

I love making my Gluten Free Chocolate Chip Banana Bread, but sometimes I like to switch it up, especially in the spring when I have access to fresh blackberries.  These blackberries were super fresh and added a nice pop of sweetness in each bite.  

I love experimenting with different quick breads and they are always a hit with the family. I mean come on, it's basically CAKE!  Try the popular Gluten Free Banana Bread with Chocolate Chips and this Gluten Free Zucchini Bread.  

gluten free blackberry banana bread batter in a loaf pan

Ingredients

  • Bob's Red Mill Gluten Free 1 to 1 Flour - This is my favorite flour and I can't speak to any other substitutions in this banana bread.
  • salt and baking soda - Baking soda will help the bread rise a bit.
  • sugar - You can also use coconut sugar, brown sugar, and pure maple syrup.
  • butter - Make sure it's unsalted butter.  Melt it and let it cool.  
  • eggs - Large room temperature eggs
  • vanilla - I like Rodelle's Pure Vanilla Extract
  • bananas - Make sure you use ripe bananas for extra sweetness.  I like to mash them really well so my kids can't find any chunks of bananas.
  • blackberries - I only recommend fresh blackberries as frozen will give off too much liquid.  Cut them in half so to spread the blackberry goodness around.  
blackberry banana bread on a cutting board with a knife

Instructions

  1. Preheat oven to 350 degrees and place rack in the center of the oven.
  2. In a medium bowl whisk the flour, baking soda, salt, and sugar.
  3. In another bowl add the banana, eggs, vanilla, and cooled butter.
  4. Pour wet ingredients into dry and mix well. Add blackberries and stir gently.
  5. Pour into a greased loaf pan.
gluten free blackberry banana bread sliced

Tips and Substitutions

  • This bread will last well on the counter wrapped in foil for a few days.  Longer than that and I would store in the fridge. 
  • Feel free to use other gluten free flour blends that you are comfortable with but I have only tried Bob's Red Mill 1 to 1 Baking Flour.  
  • If you want to make these vegan substitute vegan butter and egg replacer for the eggs.  
  • Preheat oven for 10 minutes and position rack in the center of the oven for the most even cooking.
  • You can also serve this more like a dessert cake by adding a lemon or vanilla glaze.
  • If you love lemon, try this Lemon Poppy Seed Loaf. 
banana bread on a wooden board with two slices on white plates

Need More Gluten Free Desserts?

If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!

Blackberry Banana Bread

Blackberry Banana Bread {Gluten Free}

Try this Gluten Free Blackberry Banana Bread for a moist and delicious snack or breakfast.  It's sweet, indulgent and so easy to make.
4.63 from 8 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: blackberry banana bread
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 251kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  • Whisk flour, baking soda, salt and sugar in a medium bowl.
  • In another bowl mix all wet ingredients together.  Make sure butter has cooled before adding it. 
  • Make a well in the center of the dry ingredients and add the wet ingredients in.  Mix until combined.
  • Pour into prepared baking pan.  Bake for about 55 minutes or until a toothpick inserted into center comes out clean. Let cool before slicing.

Notes

Do not use frozen blackberries as they will release too much liquid.

Nutrition

Calories: 251kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 257mg | Potassium: 162mg | Fiber: 4g | Sugar: 21g | Vitamin A: 385IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

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    Recipe Rating




  1. 5 stars
    This recipe was devine. I am making it again this morning! I did use Cassava flour and blueberries instead of the blackberries. I think I will try with the coconut sugar at some point as well. I wasn't sure about the instructions on #5 when it spoke of the chocolate chunks but i just overlooked that part. Great recipe!

    Reply

    • So glad you liked it and I love hearing how you made it your own!

      Reply

  2. You say to add more chocolate chunks, but I don't see anywhere in the recipe where it calls for chocolate until the last step. How much?

    Reply

  3. 5 stars
    This recipe is SO wonderful, when I was told by my doctor I need to go gluten-free, I was not thrilled! However, I’ve been making this banana bread and I have a slice for breakfast every morning and it starts my day off so happily! Thank you!

    Reply

    • Thanks so much for letting me know. I love this one too!

      Reply