Banana Blackberry Bread
Cuisine: Breakfast, Snack, Dessert
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 45 mins
  • 12 ounces blackberries
  • ⅓ cup (2.60 ounces) plus 1¼ cups (9.50 ounces) sugar, divided
  • 1 tablespoon (.25 ounces) cornstarch
  • 2 cups (10 ounces) all purpose flour
  • 1½ teaspoons (.20 ounces) baking soda
  • ½ teaspoon (.10 ounces) salt
  • 12 tablespoons unsalted butter, softened
  • 2 ripe bananas
  • 2 eggs, room temperature
  • ¼ cup (2.05 ounces) sour cream
  • 1 teaspoon (.10 ounces) vanilla extract
  1. Place the blackberries, ⅓ cup sugar and cornstarch into a medium size saucepan. Smash some of the berries and cook over medium high heat until the mixture is thickened. Set aside to cool completely.
  2. Preheat the oven to 350°. Line a 9" x 5" loaf pan with parchment paper and set aside.
  3. Whisk together the flour, baking soda and salt. Set aside.
  4. Place the butter, bananas and 1¼ cups sugar into a large mixing bowl. Beat until the mixture is blended. Add the eggs. The mixture will look curdled but it will come together soon. Blend in the dry ingredients followed by the vanilla and sour cream.
  5. Either fold the blackberries in completely or lightly swirl them with the banana batter.
  6. Transfer the batter to the prepared pan. Bake at 350° for 1 hour. Cover after 40 minutes if the top is getting too dark.
  7. Remove from the oven and cool completely.
Recipe by Desserts Required at