Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common pantry items, making it easy to whip up without a special trip to the store.
- Vegan-Friendly: Completely plant-based, suitable for those following a vegan diet.
- Moist and Flavorful: The combination of bananas and blueberries ensures a tender and tasty loaf.
- Versatile: Perfect for breakfast, a snack, or even dessert.
Ingredients
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- ¼ cup melted vegan butter
- ¾ cup sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh or frozen blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, mash the overripe bananas until smooth.
- Add the almond or oat milk, melted vegan butter, and sugar to the mashed bananas. Stir until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into a greased or lined loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 10 slices.
- Preparation Time: About 15 minutes.
- Baking Time: 50-60 minutes.
- Total Time: Approximately 1 hour and 15 minutes.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Nut-Free: Use oat milk instead of almond milk and ensure all other ingredients are nut-free.
- Add-Ins: Incorporate chopped nuts, such as walnuts or pecans, for added texture.
- Sweetness: Adjust the sugar quantity to your preference or substitute with coconut sugar for a different flavor profile.
Storage/Reheating
- Storage: Once completely cooled, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: To enjoy warm, microwave a slice for about 20-30 seconds or toast lightly in a toaster oven.
FAQs
How ripe should the bananas be for this recipe?
The bananas should be overripe, with brown spots on the peel. This ensures natural sweetness and moisture in the bread.
Can I use frozen blueberries?
Yes, both fresh and frozen blueberries work well. If using frozen, do not thaw them before adding to the batter to prevent discoloration.
Is it possible to make this bread oil-free?
You can substitute the melted vegan butter with applesauce or additional mashed banana for an oil-free version.
Can I use a different type of flour?
Whole wheat flour can be used, but it may result in a denser loaf. A 50/50 mix of whole wheat and all-purpose flour can provide a balance.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them throughout the loaf.
What can I use instead of sugar?
Natural sweeteners like maple syrup or agave nectar can be used, but you may need to adjust the dry ingredients to compensate for the added liquid.
Can I add spices to the batter?
Absolutely! Adding spices like cinnamon or nutmeg can enhance the flavor profile of the bread.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, the bread is done.
Can I make muffins instead of a loaf?
Yes, pour the batter into a muffin tin lined with paper cups and bake at the same temperature for 20-25 minutes.
Is this bread suitable for those with nut allergies?
By substituting almond milk with oat or soy milk and ensuring all other ingredients are nut-free, this bread can be made nut allergy-friendly.
Conclusion
This Blueberry Banana Bread offers a delightful combination of flavors and textures, making it a must-try recipe for both novice and experienced bakers. Its simplicity, versatility, and wholesome ingredients make it a staple in any kitchen. Whether enjoyed fresh out of the oven or toasted with a spread
Blueberry Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegan
Description
Blueberry Banana Bread is a vegan-friendly, moist, and flavorful loaf combining the natural sweetness of ripe bananas with the tangy burst of blueberries. Perfect for breakfast, a snack, or dessert, this simple recipe uses common pantry ingredients to create a nutritious and satisfying treat.
Ingredients
- 2 overripe bananas, mashed
- 1 cup plain, unsweetened almond or oat milk
- ¼ cup melted vegan butter
- ¾ cup sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C).
- Mash the bananas in a large mixing bowl until smooth.
- Add almond or oat milk, melted vegan butter, and sugar to the mashed bananas. Mix well.
- In another bowl, whisk together the flour, baking powder, and baking soda.
- Gradually combine the dry ingredients with the wet mixture, stirring gently to avoid overmixing.
- Fold in the blueberries carefully.
- Pour batter into a greased or lined loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Toss blueberries in a tablespoon of flour to prevent sinking.
- Substitute all-purpose flour with gluten-free flour for a gluten-free option.
- Use oat milk instead of almond milk for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
