There’s something utterly delightful about the warm aroma of freshly baked banana bread wafting through the house. It takes me back to my childhood, where my grandma would bake banana bread every time we had ripe bananas hanging around. The sight of her in the kitchen, flour dusted over her apron, singing with joy as she mashed the bananas fills me with warmth and nostalgia. Who doesn’t have a ripe banana or two staring at them from the fruit bowl, begging for a new purpose?
If you’ve ever looked at those sad, overly ripe bananas and thought, “What can I do with these?” I’m here to show you how incredibly simple and stress-free it is to turn them into a glorious Vegan Blueberry Banana Bread. Whether you’re a seasoned cook or an absolute beginner, I promise this recipe is totally doable. Let’s transform those bananas into something delicious together!
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Why I Love This Recipe of Vegan Blueberry Banana Bread
This recipe holds a special place in my heart. It gives me the comfort of homemade goodness without the hassle of complicated techniques or hard-to-find ingredients. The combination of blueberry and banana creates a perfect balance of sweetness and flavor, making it a favorite in our household.
What’s even better is how forgiving the recipe is. If you’re someone who might be intimidated in the kitchen, you’ll appreciate that this bread is not only easy to make, but it’s also a fantastic way to involve your kids. They can help mash bananas, measure ingredients, and of course, enjoy the licking of the mixing bowl afterward.
Plus, this Vegan Blueberry Banana Bread can be made gluten-free by simply swapping out the flour! It’s an ideal recipe for families with dietary restrictions or preferences.
Ingredients You’ll Need for Vegan Blueberry Banana Bread
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Vegan Blueberry Banana Bread
This Vegan Blueberry Banana Bread is bursting with juicy blueberries and natural banana sweetness. It’s tender, moist, and oil-enriched for a soft crumb, making it a perfect breakfast, snack, or dessert option. Easy to make with pantry staples, this loaf is optionally refined sugar-free and can be made gluten-free.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices) 1x
Ingredients
- 4 medium ripe bananas (about 400g peeled)
- 125ml / ½ cup plant-based milk (almond, soy, oat, etc.)
- 80ml / ⅓ cup olive oil (or other vegetable oil)
- 200g / 1½ cups blueberries (fresh or frozen)
- Optional: 2 tbsp maple syrup
- Optional: ½ tsp bicarbonate of soda (for extra lift)
- 300g / 2 cups plain flour (or gluten-free flour)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Preheat oven: Preheat to 175°C / 350°F and grease a standard loaf tin with oil.
- Mash bananas: In a large mixing bowl, mash the ripe bananas until fairly smooth.
- Add wet ingredients: Mix in the plant milk, oil, and maple syrup (if using). Stir until well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, salt, and optional bicarbonate of soda.
- Combine wet and dry: Add the dry mixture into the wet and stir gently until just combined. Do not overmix.
- Fold in blueberries: Gently stir in the blueberries. If using frozen, no need to thaw.
- Fill the tin: Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake: Bake for about 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool: Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for maximum natural sweetness.
- Frozen blueberries may slightly tint the batter purple—this is normal and still delicious.
- If using gluten-free flour, ensure it contains xanthan gum or add ½ tsp separately for best structure.
- You can reduce or skip maple syrup if your bananas are very ripe.
- Loaf can be stored in an airtight container at room temperature for 2 days, refrigerated for 4–5 days, or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan banana bread, blueberry banana bread, dairy-free banana bread, gluten-free banana bread, healthy banana bread, oil-free banana bread option, fruit loaf
Essentials
- 4 medium ripe bananas: About 400g when peeled. The riper the bananas, the sweeter and more flavorful your bread will be.
- 125ml / ½ cup plant-based milk: Any type, like almond milk or soy milk, will work wonders as the wet ingredient.
- 80ml / ⅓ cup olive oil (or other vegetable oil): This helps keep the bread moist and adds a lovely sheen.
- 200g / 1 ½ cups blueberries: Whether you choose fresh or frozen is up to you; both work beautifully.
Optional Add-ons
- 2 tbsp maple syrup: This adds a hint of extra sweetness. If your bananas are super ripe, you might skip this.
- ½ tsp bicarbonate of soda (optional): This can act as a leavening agent, especially if you prefer a bit more rise in your bread.
Dry Ingredients
- 300g / 2 cups plain flour: You can use gluten-free flour if necessary.
- 2 tsp baking powder: This helps the bread rise properly.
- 1 tsp cinnamon: For that cozy warmth and comforting scent.
- ½ tsp salt: A pinch of salt amplifies sweetness and balances the flavors.
Substitutions and Shortcuts
- Flour: If you want to use whole wheat flour, feel free! Just keep in mind it may alter the flavor and texture slightly.
- Oil: Coconut oil or melted vegan butter can be good alternatives to olive oil.
- Blueberries: If you’re in a pinch, try raisins or chopped nuts for a different texture and flavor profile.
How to Make Vegan Blueberry Banana Bread Step-by-Step
Step 1: Preheat the Oven
Start by preheating your oven to 175°C (or 350°F). As your oven warms up, you can get everything else organized. It’s key to have a warm oven ready for your batter to maximize that lovely rise.
Step 2: Prepare Your Loaf Tin
While the oven is heating, take a loaf tin and grease it with a little oil to prevent sticking. It’s a quick step but an important one!
Step 3: Mash the Bananas
In a large bowl, peel your ripe bananas. You want them nice and mushy—perfect for mashing! Using a fork or a potato masher, go to town mashing those bananas until you have a smooth blend. It doesn’t have to be perfect, but aim for a uniform mix.
Step 4: Add Wet Ingredients
Once the bananas are mashed, it’s time to mix in the wet ingredients. Pour the plant-based milk and oil of choice into the same bowl. If you’re using maple syrup, add it now too. Take a whisk or a spatula and mix everything together until you have a cohesive blend.
Step 5: Mix in the Dry Ingredients
Now it’s time to bring the dry ingredients into play. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Then, pour this mixture over your wet ingredients. Gently combine until just mixed, being careful not to over-mix. You want a few lumps to ensure a tender crumb.
Step 6: Stir in the Blueberries
Finally, fold in those beautiful blueberries—it’s the moment you’ve been waiting for! If you’re using frozen blueberries, there’s no need to thaw them first, just toss them directly in. This adds a vibrant touch to your loaf.
Step 7: Pour into the Loaf Tin
Carefully spread your batter into the prepared loaf tin. Use a spatula to smooth the top so it cooks evenly.
Step 8: Bake
Pop the loaf into your preheated oven and bake for about 50 minutes. You want the crust to turn golden brown, and a toothpick inserted into the center should come out clean with just a few crumbs attached.
Step 9: Cool Down
Once baked, take the loaf out of the oven and let it cool in the tin for about 5-10 minutes. Carefully remove it from the tin and place it on a cooling rack. Let it cool down more before slicing, though you can eagerly nibble a slice after about 20 minutes.
Common Mistakes to Avoid
Over or Under Mixing
Ensure you mix the wet and dry ingredients just until combined. Over-mixing can lead to a dense bread, while under-mixing can result in pockets of dry flour.
Not Using Ripe Bananas
Choosing bananas that are overly green will yield a less sweet and flavorful loaf. Aim for those that are nicely speckled with brown spots for the best taste.
Skipping the Cooling Step
Letting the bread cool in the tin allows the texture to set, ensuring a beautifully moist loaf. Rushing to slice it while it’s still hot can create a gummy texture.
Forgetting to Grease the Tin
Nothing is more disappointing than a lovely loaf that sticks to the tin. A quick greasing of the tin will save you from this heartache.
Easy Variations for Vegan Blueberry Banana Bread
Chocolate Chip Add-in
Want something extra indulgent? Add a handful of dairy-free chocolate chips when you fold in the blueberries. The melty chocolate paired with the fruity flavors is a real treat for chocolate lovers.
Lemon Zest Twist
For a refreshing burst of flavor, stir in the zest of one lemon. The citrus pairs nicely with both the blueberries and bananas, giving your bread a bright and zesty edge.
Nutty Delight
For added crunch and healthy fats, fold in a half-cup of chopped nuts, such as walnuts or pecans. This will introduce a delightful texture and deeper flavor profile.
Apple Cinnamon Variation
Substitute half of the blueberries with finely diced apples for a cozy autumn twist. Trust me, the combination of bananas and apples is simply divine!
Serving Suggestions for Vegan Blueberry Banana Bread
As a Breakfast Treat
Toast a slice and spread a thin layer of nut butter for a quick and nutritious breakfast. The combination of protein and carbs will have you set for the day.
Afternoon Snack
Serve a slice alongside a warm cup of herbal tea or your favorite coffee. It’s a cozy pick-me-up that’s perfect for those busy afternoons.
Dessert Option
Enjoy it fresh out of the oven with a scoop of dairy-free ice cream on top. The warmth of the bread combined with the cold ice cream will elevate your dessert game.
Picnic or Party Favor
Slice your Vegan Blueberry Banana Bread and pack it as an easy snack for picnics or family gatherings. It’s a crowd-pleaser that everyone will love.
Conclusion
In just a few easy steps, you’ve created a beautiful and delicious Vegan Blueberry Banana Bread that’s perfect for any family. From the smelling of bananas to the satisfying moment of slicing into your creation, this recipe is easier than it looks. Plus, you can customize it to fit whatever your taste buds crave.
Next time you find some overripe bananas peeking out of your fruit bowl, you’ll know exactly what to do with them. Try this recipe, and I’m sure it will quickly become a go-to in your household.
Don’t forget to share your baking adventure with me!
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FAQs About Vegan Blueberry Banana Bread
Can I use frozen blueberries in Vegan Blueberry Banana Bread?
Yes! Frozen blueberries work just as well as fresh blueberries. There’s no need to thaw them first; just fold them directly into the batter.
How can I make Vegan Blueberry Banana Bread gluten-free?
To make this bread gluten-free, simply use a gluten-free flour blend in place of regular plain flour.
Can I skip the maple syrup in this recipe?
Absolutely! If your bananas are very ripe, they should provide enough sweetness on their own.
How should I store leftover Vegan Blueberry Banana Bread?
Store your bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in a zip-top bag for up to 3 months.
Is it necessary to add cinnamon?
While cinnamon adds a beautiful warm flavor to the bread, it’s not mandatory. If you’re not a fan, feel free to omit it or try a different spice, like nutmeg.
