Name: Healthy Blackberry Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 cups+ 2 tablespoons oat flour (you can make this by simply grinding up oats in the blender until they’re powder, divided); 1 teaspoonbaking soda; 1 teaspooncinnamon; 1/2 teaspoonsalt; 1/2 cup+ 2 tablespoons pure maple syrup; 2 large eggs (room temperature); 1/2 cupcoconut oil or olive oil (if using coconut it must be melted); 1 cupripe bananas (mashed (about 3 large bananas)); 2 tablespoonsGreek yogurt; 2 teaspoonsvanilla extract; 1 cupblackberries (cut in half)

Jump to Recipe

This blackberry banana bread is the loaf I reach for when I want something that feels indulgent but keeps my mornings honest. It’s dense in all the right ways, naturally sweet from overripe bananas and pure maple syrup, and studded with jewel-toned blackberries that give a bright, tart contrast. I love that it’s mostly pantry-friendly: oat flour, maple, eggs and a splash of oil come together quickly.

I developed the recipe to be practical. There’s no fuss with obscure flours or a long list of add-ins — just straightforward ingredients that produce a bread sturdy enough to slice thin for breakfast or thicker for an afternoon treat. It’s forgiving, but there are a few little habits that make the difference between a good loaf and a great one, and I’ll walk you through those.

Below you’ll find a clear shopping guide, the ingredient breakdown, the exact step-by-step directions, and troubleshooting tips so your loaf turns out reliably. If you want to make small changes—swap the oil, use store-bought oat flour, or prep ahead—there are safe, tested options here.

Your Shopping Guide

When you head to the store, focus on the ripe bananas and fresh blackberries. The bananas are the backbone of the bread’s sweetness and moisture, so choose fruit with brown spots for best flavor. For blackberries, pick firm berries that aren’t overly mushy; they’ll hold up better while mixing and baking.

Oat flour is the main flour here. You can buy it or make it in a blender from rolled oats — both work. If you buy it, check the label for a fine grind for a smoother crumb. For the sweetener, take pure maple syrup rather than pancake syrup; the pure one gives a cleaner, deeper flavor and contributes liquid so it blends seamlessly with the eggs.

Finally, stock the basics: baking soda, cinnamon, salt, eggs, Greek yogurt, vanilla extract and either olive oil or coconut oil. If you opt for coconut oil, remember to bring it to room temperature so it’s fully melted before measuring.

Ingredients

2 cups + 2 tablespoons oat flour — provides structure and a tender crumb; divided so some coats the berries to keep them from sinking.
1 teaspoon baking soda — the leavening that gives lift to the loaf.
1 teaspoon cinnamon — warm spice to complement the bananas and blackberries.
1/2 teaspoon salt — balances sweetness and enhances flavor.
1/2 cup + 2 tablespoons pure maple syrup — primary sweetener and adds moisture and flavor depth.
2 large eggs, room temperature — bind the batter and help set the structure; room temp helps them emulsify with the oil.
1/2 cup coconut oil or olive oil — fat for tenderness; if using coconut it must be melted.
1 cup ripe bananas, mashed (about 3 large bananas) — natural sweetness and moisture; riper = sweeter.
2 tablespoons Greek yogurt — adds a touch of tang and moisture; helps the crumb stay tender.
2 teaspoons vanilla extract — rounds and deepens the overall flavor.
1 cup blackberries, cut in half — fresh bursts of tartness and color; halving lets them distribute without large pockets of juice.

Build Healthy Blackberry Banana Bread Step by Step

Preheat oven to 350°F (175°C). Line the bottom of a 9×5-inch loaf pan with parchment paper and spray the pan (including the parchment) with non-stick spray.
Measure the oat flour: separate 2 cups from the 2 cups + 2 tablespoons total. Reserve the remaining 2 tablespoons for the blackberries.
In a medium bowl, whisk together 2 cups oat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set this dry mixture aside.
In a large bowl, whisk 1/2 cup + 2 tablespoons pure maple syrup and 2 large room-temperature eggs until well combined and slightly foamy, about 2–3 minutes.
Add 1/2 cup oil (if using coconut oil, make sure it is melted), 1 cup mashed ripe bananas, 2 tablespoons Greek yogurt, and 2 teaspoons vanilla extract to the maple-egg mixture. Stir until evenly combined.
Gently fold the dry mixture into the wet mixture with a spatula until just combined. Do not overmix.
Place 1 cup halved blackberries in a small bowl and toss with the reserved 2 tablespoons oat flour until the berries are lightly coated. This helps prevent sinking.
Fold the floured blackberries into the batter gently, trying to distribute them evenly without breaking them up.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 60 minutes, checking at 45 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out with only a few moist crumbs attached.
Cool the loaf in the pan on a wire rack for 10–15 minutes, then lift the bread out using the parchment and transfer it to the rack. Allow the bread to cool completely before slicing.

Why It Deserves a Spot

This loaf is a reliable weekday companion: it’s quick to mix and keeps well. Oat flour gives it a pleasing density without weighing it down; it’s hearty but not heavy. The bananas provide natural sweetness so you don’t need excessive added sugar, and the maple syrup tones everything with a caramel-like note.

Blackberries are the star contrast. They break up the monotony of the banana flavor and add a fresh, slightly acidic pop. The combination is familiar but elevated — perfect when you want something wholesome but still celebratory enough to bring to brunch.

Nutrition-wise, oat flour contributes fiber and a more complex carbohydrate profile than refined wheat flour. Using olive oil reduces saturated fat if you choose it over coconut oil. It’s a loaf that feels thoughtful without being fussy.

Swap Guide

Keep swaps simple and safe: this recipe is balanced and relies on precise moisture ratios, so big swaps can cause texture issues.

Oil: use olive oil instead of coconut oil if you prefer less saturated fat — same amount, measure after it’s liquid.
Oat flour: use store-bought oat flour or make it by grinding rolled oats in a blender — the recipe already assumes either option.
Bananas: the riper the bananas, the sweeter the loaf. If your bananas are only lightly spotted, let them sit a day or two on the counter.
Blackberries: fresh is best here. If they’re very large, halve them; if small, leave whole. Toss with the reserved oat flour to prevent sinking, as the recipe instructs.

Equipment Breakdown

What you really need

9×5-inch loaf pan — the recipe is sized for this pan; the shape affects bake time and crumb.
Parchment paper and non-stick spray — makes removing the loaf effortless.
Mixing bowls — one medium for dry ingredients, one large for wet.
Spatula and whisk — a spatula for folding, a whisk for combining the dry ingredients and beating the eggs with maple syrup.
Wire rack and toothpick or cake tester — for cooling and checking doneness.

Slip-Ups to Skip

There are a few small missteps I see often. First: overmixing. Once the dry and wet are combined, stop. Overmixing activates oat flour differently than wheat flour and can make the loaf gummy. Fold just until you don’t see dry streaks.

Second: don’t skip the flour toss for the berries. Uncoated berries sink and leave wet pockets. Tossing your halved blackberries with the reserved 2 tablespoons oat flour is a tiny step that pays off.

Third: watch your oven. Ovens vary; start checking at 45 minutes. A toothpick with a few moist crumbs means it’s perfect. If it’s wet batter, it needs more time. If you open the oven early and a lot, it can extend bake times, so peek through the window when possible.

Make It Diet-Friendly

If you’re watching saturated fat, choose olive oil instead of coconut oil — same amount, just swap at the measuring stage. For lower sugar, this recipe already leans moderate thanks to the bananas; you can try using slightly less maple syrup, but reduce only a tablespoon or two at a time so the texture doesn’t suffer.

Portion control is also effective: slice thinner and pair a slice with Greek yogurt or a handful of nuts for a balanced breakfast. The oat flour provides fiber; eating a smaller slice with protein keeps you satisfied longer.

Behind the Recipe

I developed this because I wanted a banana bread that felt like a treat without the usual heaviness. Oat flour made sense: it’s easy to make at home, gentle on digestion for many people, and bakes into a pleasant texture. Blackberries were an obvious pairing — they’re seasonal, bright, and bring a juicy note that isn’t overly sweet.

The method is intentionally simple. Whisking the eggs and maple syrup adds a little aeration, and the yogurt keeps the crumb soft. The flour toss for the berries is a small tip I learned the hard way and now always include; it’s one of those low-effort, high-impact moves.

Make Ahead Like a Pro

You can bake the loaf and keep it at room temperature, wrapped, for 2 days. For longer storage, cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. If you’ll be freezing, slice before freezing so you can pull single servings as needed.

To refresh slices, toast gently or warm in a 300°F oven for 8–10 minutes. A thin smear of nut butter or ricotta on a warm slice goes a surprisingly long way for breakfast.

Your Top Questions

Can I use frozen blackberries? If you must, toss them while still partially frozen with the reserved flour and fold in gently; expect a little more purple streaking in the crumb and a slightly longer bake time due to added moisture.

Is this gluten-free? Oat flour is technically gluten-free, but many commercial oats are processed alongside wheat. If you need strict gluten-free, use certified gluten-free oat flour.

Why are my blackberries sinking? Usually because they weren’t coated with flour or they were too wet. Use the reserved 2 tablespoons oat flour exactly as directed and fold gently to distribute them.

Can I halve the recipe? Yes, but adjust baking time and use a smaller loaf pan; check for doneness earlier. Keep the ratios the same.

Hungry for More?

If you enjoy this loaf, try swapping in other berries the same way (season permitting) or add a tablespoon of lemon zest to brighten the flavor. Keep a jar of homemade oat flour in the pantry — it frees you to make quick loaves whenever you have overripe bananas.

If you recreate this recipe, I’d love to hear how you adapted it and whether you used olive oil or coconut oil. Small changes can lead to delicious results, and sharing those variations helps everyone bake better. Happy baking!

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