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
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
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.
