If you follow my stories on Instagram then you’ll know that I love picking blackberries at the end of the summer. This is one of my favorite activities and I often have my doggo with me eating them – yes he sometimes has paleo tendencies and eats blackberries from the hedgerow!
In previous years I simply ate my blackberries. Absolutely nothing wrong with that. They’re a great source of vitamin C. However, this year I decided to be more creative with my collection of blackberries and I decided to make a delicious blackberry compote and this unreal banana and blackberry bread.
The recipe is egg-free and you can make it dairy-free by using a suitable margarine and a plant-based drink of your choice – I recommend coconut milk. Easy Food Magazine have an amazing selection of banana bread recipes which I recommend you check out too.
Hope you enjoy!
90g butter/margarine, softened
50g caster sugar
2 tbsp orange juice
1 tsp vanilla essence
240g self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
3 ripe bananas, mashed
1/4 pint of blackberries
Grease a 2lb loaf tin. Preheat the oven to 180C.
Cream the butter/margarine and sugar until light and fluffy.
Beat in the orange juice, milk, vanilla and half the flour.
Fold in the banana and blackberries, followed by the remaining flour, baking powder and cinnamon.
Bake for 1 hour in the preheated oven, covering with a foil lid if browning too quickly.