Can I make this recipe into muffins?

Yes! You can bake this blackberry banana bread recipe in a muffin pan. You will need to adjust the bake time: we recommend checking muffins for doneness starting around 20-25 minutes and adding time as needed (for more guidance on great muffins, check out our banana chocolate chip muffins or apple butter muffins !)

Why does this recipe call for baking soda AND baking powder?

Baking soda and baking powder are an important duo : Baking soda reacts with a bit of acid (in this case, apple cider vinegar and a touch of baking powder) to make the bread rise. The soda + powder combo also helps baked goods brown, which gives our moist banana bread a richer, deeper color. (See this technique in action in our Banana Muffins , Apple Butter Coffee Cake , and Pumpkin Bread ! )

Blackberry Banana Bread

Description

This cozy blackberry banana bread is a summery twist on a classic! Ready in just over an hour with over-ripe bananas and fresh blackberries.

Ingredients

Scale

270 grams over-ripe banana (about 1 cup when mashed, or 2-3 large bananas)
53g unsalted butter (¼ cup), melted
1 egg
80 grams milk (⅓ cup)
14 grams apple cider vinegar (1 Tablespoon)
4 grams vanilla extract (1 teaspoon)
270 grams all purpose flour (about 2 ¼ cups when measured correctly by scooping and leveling)
100 grams sugar (½ cup)
4 grams kosher salt (1 teaspoon)
5 grams baking soda (1 teaspoon)
7 grams baking powder (1 ½ teaspoons)
6 ounces fresh blackberries (1 1/2 cups)

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Instructions

Heat oven to 325° Fahrenheit. Line a 9x5" metal loaf pan with parchment paper.
Mash banana in a large mixing bowl until it is relatively smooth. Whisk in melted butter, egg, milk, apple cider vinegar, and vanilla extract.
Add flour, sugar, kosher salt, baking soda, and baking powder. Stir until flour is about halfway mixed.
Stir blackberries into batter until evenly distributed. If you like, use a fork to lightly mash the berries as you stir them into the batter for more color and smaller berry pieces.
Transfer batter to the prepared loaf pan.
Bake 60-75 minutes at 325° F, until the top is lightly browned and a cake tester inserted into the center of the coffee cake comes out clean. Carefully transfer to a wire cooling rack; let cool completely before slicing and serving.

Notes

Please use a kitchen scale! Measuring ingredients by volume (with cups) is notoriously unreliable – for best results, use a scale to measure by weight with the gram measurements provided! We use and recommend Escali kitchen scales. If you don’t have a kitchen scale, measure ingredients (especially flour, which is the most finicky) with the scoop and level method for best results.

Additions and substitutions. Add chopped, toasted nuts (walnuts, pecans) or white chocolate chips to the batter for extra texture. Use melted coconut oil or vegetable oil in place of the melted butter. For a sweeter bread, add a cinnamon crumble to the top of the batter before baking, or drizzle a lemon glaze on top of the cooled loaf.

A note about measuring the bananas: If you mash up 2 big bananas but they don't quite reach 270 grams, don't worry! We've tested this recipe several ways and you can go as low as 215 grams of banana if you need to: the final texture won't be *quite* as soft, but it's still good! If you have extra mashed banana left over, pop it in the freezer for smoothies (don’t add extra banana to this batter, as it can make the loaf turn gummy and dense).