Description

This Vegan Blueberry Banana Bread is a moist, wholesome loaf bursting with ripe bananas and fresh blueberries. Made without dairy or eggs, it offers a tender texture and natural sweetness perfect for breakfast, snacks, or healthy dessert. Simple pantry staples come together effortlessly to create a delicious, allergen-friendly treat suitable for various diets.

Ingredients

Scale

Wet Ingredients

3 ripe bananas (the riper, the better)
2 tablespoons ground flaxseed
6 tablespoons water (for flax egg)
1/4 cup maple syrup (or substitute agave nectar or dissolved coconut sugar)
1/3 cup plant-based milk (such as almond, oat, or soy)
1 teaspoon vanilla extract
1/4 cup melted coconut oil or neutral oil

Dry Ingredients

1 3/4 cups whole wheat flour (or gluten-free flour blend for gluten-free option)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Add-ins

1 cup fresh blueberries (or frozen, added directly without thawing)

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Instructions

Prepare the Flax Egg: In a small bowl, mix the ground flaxseed with water and let it sit for 5 to 10 minutes until it thickens to a gel-like consistency, acting as the vegan egg replacement.
Mash the Bananas and Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Stir in the prepared flax egg, maple syrup, plant-based milk, vanilla extract, and melted coconut oil until everything is well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture and gently fold together just until combined to avoid overmixing and a dense bread.
Fold in Blueberries: Carefully fold in the fresh blueberries so they spread evenly without breaking them, preventing the batter from turning purple.
Bake the Bread: Pour the batter into a greased or lined loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely so it slices cleanly without crumbling.

Notes

Use very ripe bananas with brown spots for natural sweetness and moisture.
Do not overmix the batter to keep the bread tender and avoid a tough crumb.
Fresh blueberries hold shape better, but frozen blueberries can be added directly without thawing.
Start checking for doneness at 50 minutes as oven temperatures vary.
Let the bread cool completely before slicing to ensure clean cuts without crumbling.
Toss blueberries lightly in flour before folding to prevent sinking.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (assuming 10 slices per loaf)
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg