Blueberry banana bread is a delightful twist on the classic favorite, combining the sweet, comforting flavors of ripe bananas with juicy blueberries. This moist, tender loaf is perfect for breakfast, an afternoon snack, or even dessert. Not only is it easy to make, but it’s also plant-based, making it a great option for everyone. Ready to whip up a delicious treat that’s sure to impress? Let’s get started!
Ingredients
- 2 overripe mashed bananas (about 240g)
- 1 cup plain and unsweetened almond or oat milk (240ml)
- 1/4 cup melted vegan butter (60ml)
- 3/4 cup maple syrup (180ml)
- 1 tsp baking powder (5g)
- 1 tsp baking soda (5g)
- 1 tsp vanilla extract (5ml)
- 1 1/2 cups all-purpose flour (regular or gluten-free) (180g)
- 1 cup almond flour (or an additional 1/2 cup all-purpose flour) (100g)
- 1 cup fresh blueberries (in season) (150g) (or frozen if out of season)
- 2 oz vegan cream cheese (60g)
- 2 tbsp melted vegan butter (30ml)
- 3/4 cup powdered sugar (90g)
Directions
Blueberry Banana Bread Instructions
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Nutrition Info: Approximately 200 calories per slice -
Preheat your oven to 350°F (175°C) and grease a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper.
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In a large mixing bowl, combine the mashed bananas, almond milk, melted vegan butter, and maple syrup. Whisk until the mixture is well combined.
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Add the baking powder, baking soda, and vanilla extract to the wet ingredients. Stir until mixed.
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Gradually add the all-purpose flour and almond flour, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
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Gently fold in the blueberries, being mindful not to mash them.
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Pour half of the batter into the prepared loaf pan. Spread the vegan cream cheese evenly over the batter, and then pour the remaining batter on top.
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Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
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For the optional icing, mix the 2 tbsp melted vegan butter with the powdered sugar and drizzle over the cooled bread.
How to serve
Blueberry banana bread is best served fresh but can be enjoyed at room temperature or slightly warmed. Slice it thick and pair it with your favorite plant-based butter or additional vegan cream cheese. For a special touch, top each slice with fresh blueberries or a sprinkle of nuts for added texture. Enjoy it with a cup of coffee or tea for a comforting treat any time of the day!
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just be sure to thaw and drain them to prevent excess moisture in the bread.
How do I store leftovers?
Store leftover blueberry banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.
Can I make this recipe gluten-free?
Absolutely! Simply use all gluten-free flours in place of regular all-purpose flour to make this blueberry banana bread gluten-free while still retaining its delicious taste.