There is nothing quite like the comforting, tender crumb and naturally sweet flavor of a homemade loaf, and this Vegan Blueberry Banana Bread Recipe is a shining example. Moist from ripe bananas and dotted with juicy bursts of blueberries, this bread offers a perfect balance of sweetness and wholesome goodness without any eggs or dairy. Whether you’re vegan, gluten-free, or simply craving a healthier treat, this recipe combines simple, accessible ingredients to create a loaf that will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this Vegan Blueberry Banana Bread Recipe lies in its straightforward yet purposeful ingredients. Each one plays a vital role: ripe bananas provide natural sweetness and moisture, flaxseed acts as a clever vegan egg substitute, and whole wheat flour gives a hearty texture, while fresh blueberries offer a burst of fresh flavor and color.
- Ripe bananas: The riper, the better for natural sweetness and moisture.
- Ground flaxseed: Combines with water to mimic the binding effect of eggs.
- Water: Used to create the flax “egg” gel.
- Maple syrup: Adds gentle sweetness and depth, though agave nectar or dissolved coconut sugar work well too.
- Plant-based milk: Keeps the batter moist and helps bind ingredients without dairy.
- Vanilla extract: Enhances the overall flavor with warm notes.
- Melted coconut or neutral oil: Adds richness and keeps the bread tender.
- Whole wheat flour: Provides structure and a wholesome taste; gluten-free blends can be swapped in easily.
- Baking powder: Leavens the bread for a light texture.
- Baking soda: Works with the acidity of bananas for rise.
- Salt: Balances sweetness and accentuates other flavors.
- Fresh blueberries: For juicy pops of color and natural tartness; frozen can be used directly without thawing.
How to Make Vegan Blueberry Banana Bread Recipe
Step 1: Prepare the Flax Egg
Start by mixing the ground flaxseed with water in a small bowl and let it sit for about 5 to 10 minutes. This mixture thickens into a gel-like consistency that acts as an incredible vegan egg substitute, crucial for binding the bread together and adding a subtle nutty flavor.
Step 2: Mash the Bananas and Combine Wet Ingredients
In a large mixing bowl, mash the ripe bananas until creamy and smooth. To this, add the prepared flax egg, maple syrup, plant-based milk, vanilla extract, and melted coconut oil. Stir everything until perfectly combined, creating a luscious, fragrant wet base that’ll make the final bread irresistibly moist.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, which helps your bread rise beautifully and maintain a tender crumb.
Step 4: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet mixture and gently fold them together. Be careful not to overmix—just stir until combined. Overworking the batter can make your bread dense rather than light and fluffy.
Step 5: Fold in Blueberries
Now, the moment to add the star bursts of flavor: fresh blueberries. Gently fold them into the batter so they’re evenly distributed but remain intact. This step is key to avoiding purple streaks in your bread and giving each slice delightful pops of juicy fruit.
Step 6: Bake the Bread
Transfer the batter into a greased or parchment-lined loaf pan and bake at 350°F (175°C) for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling a perfectly cooked loaf with a golden crust.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for about 15 minutes before moving it to a wire rack. Cooling fully is essential to slice the bread cleanly without crumbling and to let all the delicious flavors meld.
How to Serve Vegan Blueberry Banana Bread Recipe
Garnishes
Simple toppings like a light spread of vegan butter or a drizzle of maple syrup elevate the flavors without overpowering the delicate banana and blueberry notes. For a festive touch, sprinkling chopped nuts or shredded coconut on top after baking adds wonderful texture and visual appeal.
Side Dishes
This bread pairs beautifully with a hot cup of tea or coffee for breakfast or afternoon snacking. For a heartier meal, serve slices alongside a creamy vegan yogurt and fresh fruit salad to complement the loaf’s fruity sweetness.
Creative Ways to Present
Slice the bread and layer it into a brunch board with an assortment of nuts, spreads, and fresh berries for an eye-catching spread. You can also toast leftover slices and top them with almond butter and thinly sliced bananas for a fast, satisfying snack.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Blueberry Banana Bread Recipe fresh by storing it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This keeps the crumb moist and flavorful without drying out.
Freezing
If you want to enjoy this bread later, slice it, wrap tightly in plastic wrap, then place in a freezer-safe bag. It freezes beautifully for up to three months. Thaw slices at room temperature or toast from frozen for a quick treat.
Reheating
To revive slices from fridge or freezer, warm them gently in a toaster or oven to bring back that soft, fresh-baked texture. Microwave heating works too but be careful not to overdo it to avoid a rubbery texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! You can use frozen blueberries directly in the batter without thawing. Just fold them in gently to avoid turning the batter purple, and you’ll still enjoy those juicy blueberry bursts.
Is this recipe gluten-free?
Yes, it can be! Simply swap the whole wheat flour for a gluten-free flour blend with a 1:1 substitution. Just make sure your baking powder and other ingredients are gluten-free as well.
Can I substitute flaxseed with chia seeds?
Definitely! Use the same amount of ground chia seeds mixed with water to create a gel. Chia works similarly to flax as an egg replacement in vegan baking.
How ripe should the bananas be?
The bananas should be very ripe, with plenty of brown spots or even fully brown skins. The riper the bananas, the sweeter and more flavorful your bread will be.
Can I reduce the sweetness in this recipe?
Yes, if you prefer a less sweet bread, reduce the maple syrup to 2 tablespoons or adjust to taste. The natural sweetness from bananas will still shine through beautifully.
Final Thoughts
I truly hope you give this Vegan Blueberry Banana Bread Recipe a try soon—it’s one of those comforting, nourishing treats that feels like a warm hug. Easy to make, full of wholesome ingredients, and utterly delicious, it’s perfect for breakfast, snacking, or gifting to a friend. Once you taste that tender crumb and juicy blueberries, you’ll understand why this recipe has a permanent spot in my recipe collection!
Print
Vegan Blueberry Banana Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8-10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Blueberry Banana Bread is a moist and flavorful treat perfect for breakfast or a snack. Made without any animal products, it uses ripe bananas and a flax egg as natural binders, combined with wholesome whole wheat flour and fresh blueberries for a burst of freshness in every bite. Sweetened with maple syrup and gently spiced with vanilla, this bread is an easy-to-make, nutritious option for vegan and gluten-free diets (when using a gluten-free flour blend).
Ingredients
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
Additional
- 1 cup fresh blueberries (or frozen, added directly without thawing)
Instructions
- Prepare the Flax Egg: In a small bowl, mix the ground flaxseed with water. Let it sit for 5 to 10 minutes until it thickens to a gel-like consistency, which will act as the vegan egg replacement in the bread.
- 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 all wet ingredients are thoroughly combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture. Gently fold together just until combined to avoid overmixing, which can make the bread dense.
- Fold in Blueberries: Carefully fold in the fresh blueberries, taking care not to break them so the batter doesn’t turn purple and the blueberries stay intact.
- Bake the Bread: Pour the batter into a greased or lined loaf pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This helps the bread slice cleanly without crumbling.
Notes
- For a gluten-free version, use a gluten-free flour blend in place of whole wheat flour.
- Use ripe bananas with brown spots for the best sweetness and moisture.
- You can substitute maple syrup with agave nectar or dissolved coconut sugar.
- Frozen blueberries can be used without thawing, which prevents them from bleeding into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
