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vegan blueberry banana loaf

Vegan Blueberry Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Loaf pan 9x5 inch
  • 2 Mixing bowls medium
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fork
  • 1 Cooling rack

Ingredients
  

  • 3 large ripe bananas mashed
  • 1 cup blueberries fresh or frozen
  • 1/2 cup brown sugar packed
  • 1/4 cup maple syrup
  • 1/3 cup neutral oil such as canola or sunflower
  • 1/4 cup unsweetened plant-based milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon flour for tossing blueberries

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 9x5 inch loaf pan or line it with parchment paper.
  • In a medium bowl mash the bananas with a fork until mostly smooth with a few small lumps.
  • Whisk the brown sugar, maple syrup, oil, plant-based milk, vanilla extract, and apple cider vinegar into the mashed bananas until well combined.
  • In a separate medium bowl combine the salt, cinnamon, nutmeg, baking soda, baking powder, rolled oats, whole wheat flour, and all-purpose flour.
  • Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon or spatula until just combined and no dry streaks of flour remain.
  • In a small bowl toss the blueberries with 1 tablespoon of flour until they are lightly coated.
  • Fold the floured blueberries gently into the batter, taking care not to overmix.
  • Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  • Bake the loaf for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
  • Transfer the loaf carefully to a cooling rack and let it rest for another 10 minutes before slicing and serving.

Notes

For best results use very ripe bananas with plenty of brown spots for natural sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the loaf tender instead of dense. If using frozen blueberries, do not thaw them first or they will bleed more into the batter, and extend the bake time by a few minutes if the center still looks pale or underdone. Let the bread cool before slicing so it holds together, and store leftovers wrapped at room temperature for up to two days or in the refrigerator for longer freshness; lightly toasting slices the next day can revive the texture and enhance flavor.
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