Description
This delicious and moist Blueberry Banana Bread is a perfect vegan treat packed with fresh or frozen blueberries and ripe bananas. Made with a blend of all-purpose and almond flours, sweetened naturally with maple syrup, and finished with an optional creamy vegan cream cheese frosting, this loaf is ideal for breakfast, snack, or dessert. Its wholesome ingredients and easy preparation make it a delightful choice for anyone craving a comforting homemade bread without dairy or eggs.
Ingredients
Scale
Blueberry Banana Bread Ingredients
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- ¼ cup melted vegan butter
- ¾ cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups regular or gluten-free all-purpose flour
- 1 cup almond flour or an additional ½ cup regular or gluten-free all-purpose flour
- 1 cup fresh blueberries (if not in season, frozen blueberries are acceptable)
Cream Cheese Frosting
- 2 oz vegan cream cheese
- 2 tablespoons melted vegan butter
- ¾ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper to prevent sticking.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the overripe bananas with a fork. Add the almond or oat milk, maple syrup, and melted vegan butter. Stir in baking powder, baking soda, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients and Blueberries: Gradually incorporate the regular all-purpose flour and almond flour (or extra all-purpose flour if preferred) into the wet mixture. Mix until a thick batter forms. Gently fold in the blueberries to evenly distribute without breaking them up too much.
- Bake the Bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for about 50 minutes, or until the bread has risen fully and is golden brown on top. Test doneness by inserting a toothpick in the center—if it comes out clean, the bread is done. If the top browns too quickly before the center cooks through, cover the top loosely with foil to prevent burning while continuing to bake.
- Cool and Frost: Remove the bread from the oven and let it cool in the pan briefly before transferring it to a wire rack. While cooling, optionally prepare the vegan cream cheese frosting by blending vegan cream cheese, melted vegan butter, and powdered sugar with a hand mixer until smooth and creamy.
- Serve: Drizzle the cream cheese frosting over the cooled bread before slicing. If you prefer no frosting, enjoy warm slices with a pat of vegan butter for added richness.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- Fresh blueberries provide the best texture, but frozen blueberries work well if fresh are unavailable.
- If the bread top browns too fast, covering it with foil mid-bake helps to prevent burning while allowing the center to cook through.
- The bread can be made gluten-free by using gluten-free all-purpose flour and almond flour as specified.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing slices of this bread is a great way to preserve it; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
