This blackberry banana breakfast bread has a hearty oat texture and a light blackberry flavor that is perfect topped with butter and a drizzle of honey. It is also protein-packed, gluten-free, and has no refined sugar.
I constantly joke with my friends that the blackberry is the state weed of Oregon, and I can’t figure out why they even sell blackberries in the store during the summer. Blackberry bushes are literally everywhere here. The middle of the highway? Blackberries. Next to rivers? Blackberries. They grow wild all over the place. You don’t have to go far to find blackberries.
There is nothing like heading out to a local park or path with a bowl in hand to forage some free food. This year, we have picked buckets and buckets of blackberries.
Luckily, where we live, it is encouraged to forage. Always check your local laws with foraging before you go, though. No idea why they wouldn’t allow it. You just never know. No one wants to show up in the police blotter for foraging blackberries!
The other day, we went to go fly a kite at a park down the road. The park is covered with apple, pear, and cherry trees. I found a perfect pear on the ground and snatched it up. My husband told me I should put it back and not take one from the ground. Being the stubborn person that I am, I was like “heck no! This is a perfect pear and I’m going to eat it later.”
Not even 5 minutes later, we see a man with his dog with a pole picking apples off the tree. First, I thought this guy is a genius! Then, his dog pees on the apples… My husband just blankly stares at me. Touché, husband. Touché.
So all this to say, I threw the possibly peed-on pear back on the ground.
Also, safe to say when you forage blackberries, you want to pick them high enough where they won’t get peed on by animals and wildlife (and make sure you wash them well when you get home)!
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Blackberry Banana Bread
This lovely blackberry banana bread is the perfect hearty bread for breakfast and makes great use of all those great summer berries, full of fruit, oats, and eggs for protein. It is gluten-free, made mostly with oat flour with a little bit of Bob’s Redmill 1-for-1 GF flour.
This recipe is so simple because it is made using a food processor (similar to this one), from making the oat flour to combining all the ingredients. Simple/
This banana bread tastes amazing with a big ol’ slab of butter and a drizzle of honey.
Blackberry Breakfast Bread
This blackberry banana breakfast bread has a hearty oat texture and a light blackberry flavor perfect topped with butter and a drizzle of honey. It is also protein packed, gluten free, and refined sugar free.
- 2 cups oats ground into flour
- 1/4 cup GF flour I used Bob's Redmill 1-for-1 GF flour.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 ripe bananas
- 1 cup fresh blackberries
- 4 large eggs
- 1/2 cup maple syrup or honey
- 1/2 cup melted butter
Preheat oven to 350 and grease a bread pan well or add parchment paper.
In a blender or food processor, make oat flour by grinding oats into a fine flour, and place into bowl.
Add GF flour, baking soda, baking powder, salt, to ground oats and stir.
In the food processor, add banana, fresh blackberries, melted butter, eggs, and maple syrup. Blend for 1-2 minutes until completely combined and smooth.
Stir wet ingredients into dry ingredients and pour into bread pan.
Bake for 45-60 minutes until you can insert a toothpick and it comes out clean.
Allow to cool on cooling rack.
Have you ever been foraging?