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Delicious vegan blueberry banana bread sliced on a wooden board

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

Scale
  • 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

  1. Preheat oven: Preheat to 175°C / 350°F and grease a standard loaf tin with oil.
  2. Mash bananas: In a large mixing bowl, mash the ripe bananas until fairly smooth.
  3. Add wet ingredients: Mix in the plant milk, oil, and maple syrup (if using). Stir until well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, salt, and optional bicarbonate of soda.
  5. Combine wet and dry: Add the dry mixture into the wet and stir gently until just combined. Do not overmix.
  6. Fold in blueberries: Gently stir in the blueberries. If using frozen, no need to thaw.
  7. Fill the tin: Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  8. Bake: Bake for about 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
  9. 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.
  • Author: Mia
  • 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