Vegan Blackberry Banana Bread is a moist, fluffy, and flavorful recipe perfect for an easy snack or dessert.
Made with fresh or frozen blackberries, this soft and perfectly sweet loaf is a delicious way to enjoy ripe bananas and juicy berries in every bite.
If you love banana bread, don’t miss my pumpkin and banana bread and banana bread without baking soda.
Blackberry banana bread is one of my favorite ways to bake with blackberries—my all-time favorite berries! I love snacking on them fresh by the handful, blending them into a quick blackberry banana smoothie, or baking up cozy treats like classic blackberry muffins and my go-to blackberry oatmeal muffins.
This loaf has the perfect texture: it’s soft, tender, and naturally sweetened with ripe bananas and just a little sugar, bursting with tart, juicy blackberries in every bite.
It’s not overly sweet, which makes it just right for breakfast, snack, or dessert—and a great way to use up fresh blackberries when they’re in season (or frozen ones if you’re like me and stash berries in your freezer like treasure).
Trust me, once you try it, you might "accidentally" let bananas go ripe on purpose—go grab your loaf pan and let’s get baking!
Jump to:
Ingredients
- Blackberries: You can use fresh or frozen blackberries—both work beautifully in this recipe.
- Ripe bananas: Use ripe or overripe bananas with brown spots for the best natural sweetness and soft texture.
- Flour: I used whole wheat flour for a wholesome touch, but all-purpose flour works just as well for a lighter loaf.
- Sugar: I used cane sugar, but you can easily swap it with white or brown sugar, depending on what you have.
- Vegetable oil: Any neutral oil, sunflower, grapeseed, or canola oil, keeps the bread moist and tender.
- Plant-based milk: I used almond milk, but soy or oat milk are great alternatives that blend seamlessly into the batter.
- Baking soda & Baking powder: Help the bread rise and create a light, fluffy texture—just make sure they're fresh for the best results.
- Vinegar: Reacts with the baking soda to create an incredibly tender and delicate crumb—apple cider vinegar or white vinegar both work.
- Vanilla: Adds a subtle fragrance and enhances the natural flavor of the bananas and berries.
- Salt: Balances the sweetness and brings out all the other wonderful flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Blackberry Banana Bread
Preheat the oven to 350°F (180°C). In a large mixing bowl, mash the ripe bananas with a fork until smooth. Measure to ensure you have 1 ¼ cups of mashed banana.
Add the wet ingredients—plant-based milk, vegetable oil, vanilla extract, and vinegar—to the mashed bananas. Stir until well combined.
Add the dry ingredients—flour, sugar, baking powder, baking soda, and salt. Mix gently until just combined. Avoid overmixing as it can make the bread dense.
Fold in the blackberries gently, being careful not to crush them, until evenly distributed throughout the batter.
Pour the batter into a 9x5-inch loaf pan lined with parchment paper. If you like, press a few extra blackberries on top for a pretty finish. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!
Test
I tested this recipe with all-purpose flour and granulated sugar, and it came out great—just as soft, fluffy, and flavorful as the whole wheat version!
Storage
Store leftover blackberry banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 1 week.
You can also freeze slices (wrapped individually or layered with parchment paper) in a freezer-safe container for up to 3 months. Simply thaw at room temperature or warm in the microwave before serving.
Variations
- Berry mix: Swap half of the blackberries with raspberries or blueberries for a mixed berry banana bread.
- Spice it up: Incorporate ½ teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients for a warmer, more comforting flavor.
- Mini muffins: Instead of a loaf, bake the batter in muffin tins for individual portions. Reduce the baking time to about 20-25 minutes, or until a toothpick comes out clean.
- Lemon zest twist: Replace the vinegar with 1 tablespoon of lemon juice and add 1–2 teaspoons of fresh lemon zest to the batter for a bright, citrusy flavor that pairs beautifully with blackberries.
Marinela's Tips
- Use very ripe bananas with plenty of brown spots. They provide the most natural sweetness, moisture, and banana flavor.
- Measure the bananas. Use 2 to 3 medium ripe bananas to get 1 ¼ cups mashed. Measuring is important—too much or too little can change the texture of the bread.
- Don’t overmix the batter—stir just until combined to keep the bread light and fluffy.
- Start checking the bread around 50 minutes, as oven times can vary. Insert a toothpick into the center of the bread; if it comes out clean, the bread is done.
Frequently Asked Questions (FAQ's)
Yes, banana and blackberry make a great combination! The naturally sweet and creamy flavor of bananas pairs perfectly with the tart and juicy burst of blackberries, creating a delicious balance in baked goods like bread, muffins, and smoothies.
Yes, you can make this vegan blackberry banana bread gluten-free by using a 1:1 gluten-free flour blend for baking.
Yes, feel free to add ½ cup of chopped nuts or vegan chocolate chips to the batter for added texture and flavor, enhancing the taste of this delightful bread.
More Ripe Banana Recipes
- Chickpea flour bread
- Chocolate chunk banana bread muffins
- Apple banana cookies
- Two banana muffins
- Green banana pancakes
- Vegan pumpkin muffins
📖 Recipe
Vegan Blackberry Banana Bread (Moist and Fluffy)
Equipment
- 9x5 inch loaf pan lined with parchment paper
- Mixing bowl
Ingredients
Wet ingredients
- 1 + ¼ cups mashed ripe bananas peeled
- ¼ cup unsweetened almond milk or any dairy-free milk
- ¼ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
Dry ingredients
- 1 + ¾ cups whole wheat flour or all purpose flour
- ⅓ cup cane sugar or white/coconut sugar
- 1 cup blackberries frozen or fresh
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Mash bananas in a bowl to measure 1 ¼ cups.1 + ¼ cups mashed ripe bananas
- Stir in milk, oil, vanilla, and vinegar until combined.¼ cup unsweetened almond milk, ¼ cup sunflower oil, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
- Mix in flour, sugar, baking powder, soda, and salt until just combined. Do not overmix.1 + ¾ cups whole wheat flour, ⅓ cup cane sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Gently fold in blackberries.1 cup blackberries
- Pour batter into a parchment-lined 9x5-inch loaf pan. Bake for 50-55 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze slices (wrapped or with parchment paper) for up to 3 months. Thaw at room temperature or warm in the microwave.
- Use very ripe bananas with brown spots for the best sweetness, moisture, and flavor.
- Measure the bananas—2 to 3 medium bananas yield 1 ¼ cups mashed. Too much or too little can affect texture.
- Don’t overmix the batter; stir just until combined to keep the bread light and fluffy.
- Start checking the bread around 50 minutes. If a toothpick inserted comes out clean, it's done.
Nutrition
If you try this banana blackberry bread, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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