vegan blueberry banana bread


This is the iconic banana bread – so moist, naturally sweet from the fruit.  My favorite banana bread recipe.  Try not to eat all of the batter!

IMPORTANT TO NOTE:  THIS RECIPE YIELDS 2 LOAVES OF BREAD.  YOU CAN ALSO HALVE IT TO MAKE 1 LOAF.

Ingredients:

  • 2 cups gluten free flour
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 ripe bananas, mashed
  • 1/2 cup coconut oil, melted & cooled
  • 1/2 cup maple syrup
  • 2/3 cup almond milk
  • 1 tsp vanilla extract
  • 1.5 cups fresh blueberries, washed & dried

Directions:

Preheat oven to 325 F.  Line 2 loaf pans with parchment paper (or spray them w coconut oil).

In a large bowl, whisk together the first 6 ingredients.

In a medium bowl, mix the mashed bananas, oil, maple syrup, milk and vanilla.  Pour the wet mixture into the dry mixture, a little at a time and mix until just combined.  Lastly, fold in the blueberries.  Pour equal parts of the batter into each loaf pan.

Bake for 40-45 minutes, turning the pans halfway through.  Toothpick should come out clean.  Allow to cool in the pan for atleast 20 minutes and then on a cooling wrack, prior to slicing.

Yields 2 banana bread loafs.

Notes:

  1. You can use any liquid sweetener in lieu of the maple syrup, like honey, but know that it will no longer be vegan.
  2. You may sub in regular all purpose flour for the gluten free – and omit the xanthan gum.
  3. Unsalted butter may be used instead of the coconut oil, but again, will not be vegan.
  4. Any milk works.
  5. Recipe adapted from ‘babycakes’ by Erin McKenna, cookbook.

….delicious happens

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