Blueberry Banana Bread
A delicious vegan-friendly bread that combines bananas and blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 2 pieces overripe mashed bananas Use very ripe bananas for the best flavor.
- 1 cup plain and unsweetened almond or oat milk Regular milk can be used if not vegan.
- 1/4 cup melted vegan butter
- 3/4 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups regular or gluten-free all-purpose flour
- 1 cup almond flour Or an additional 1/2 cup of all-purpose flour.
Main Ingredients
- 1 cup fresh blueberries If not in season, ok to use frozen blueberries.
Frosting
- 2 oz vegan cream cheese
- 2 tbsp melted vegan butter
- 3/4 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the overripe bananas until smooth.
- Add the almond or oat milk, melted vegan butter, maple syrup, and vanilla extract to the bananas. Mix well.
- In another bowl, combine the baking powder, baking soda, regular or gluten-free flour, and almond flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries.
Baking
- Pour the batter into a greased loaf pan.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- For the cream cheese frosting, mix the vegan cream cheese, melted vegan butter, and powdered sugar until smooth.
- Spread it on top of the cooled banana bread.
Notes
Serve warm or at room temperature. Enjoy on its own or with the frosting. Store leftovers in an airtight container at room temperature for up to three days.