Description
This moist and flavorful Blueberry Banana Bread is a delightful vegan and gluten-free treat that combines the natural sweetness of ripe bananas and fresh blueberries. Enhanced with almond flour for extra tenderness and topped with a creamy vegan cream cheese frosting, this bread is perfect for breakfast, snack, or dessert.
Ingredients
Scale
Blueberry Banana Bread Ingredients
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- ¼ cup melted vegan butter
- ¾ cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups regular or gluten-free all-purpose flour
- 1 cup almond flour or an additional ½ cup regular or gluten-free all-purpose flour
- 1 cup fresh blueberries (or frozen if out of season)
Cream Cheese Frosting
- 2 oz vegan cream cheese
- 2 tablespoons melted vegan butter
- ¾ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the overripe bananas with a fork until smooth. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla extract. Whisk together until well combined.
- Add Flours and Blueberries: Stir in the regular or gluten-free all-purpose flour and almond flour, mixing until a thick batter forms. Gently fold in the blueberries to evenly distribute them without breaking them up.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until the loaf is risen and golden brown on top. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly but the center isn’t done, tent the loaf with foil and continue baking.
- Cool and Prepare Frosting: Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting by mixing vegan cream cheese, melted vegan butter, and powdered sugar together using a hand mixer until smooth and creamy.
- Assemble and Serve: Drizzle or spread the frosting over the cooled bread. If you prefer, serve warm slices with a pat of vegan butter instead of frosting for a simpler option.
Notes
- If fresh blueberries are not available, frozen blueberries can be used—do not thaw before adding to prevent bleeding.
- Covering the loaf with foil mid-baking helps avoid over-browning while ensuring the bread cooks fully.
- This recipe can be made gluten-free by using gluten-free all-purpose flour.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
- For a nut-free version, substitute almond flour with extra all-purpose flour or a seed flour alternative.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
