60 min | 10 | other cooking styles | community
A deliciously moist blackberry banana bread bursting with juicy fresh blackberries and flavor. This one bowl banana bread recipe is made with almond milk, so it's not only easy to make but it's vegan too!
CREATED BY: COREY TAYLOR
PREHEAT oven to 190˚C.
COAT a loaf pan with cooking spray OR LINE with parchment paper.
PLACE almond milk into a medium bowl.
ADD teaspoon vinegar.
STIR to combine ingredients.
SET ASIDE for 1-2 minutes to allow almond milk to curdle.
ADD 3 mashed bananas, oil, sugar, and vanilla.
STIR to combine ingredients.
ADD flour, baking powder, baking soda, and salt.
MIX just until combined.
RESERVE a few blackberries for garnish.
FOLD remaining blackberries into batter.
POUR batter into prepared loaf pan.
PRESS 1 banana, sliced lengthwise, into top of batter.
PRESS remaining blackberries into top of batter.
BAKE until brown on top, about 45-60 minutes.
TEST banana bread with toothpick or cake tester. If needed, REDUCE oven to 160˚C and CONTINUE baking until toothpick comes out clean.
TRANSFER banana bread to cooling rack and ALLOW to cool to room temperature.
To use all-purpose flour, simply reduce the almond milk to 3 tablespoons.
