Vegan Blueberry Banana Bread

Vegan Blueberry Banana Bread Photos by Rikki Snyder.

When I was in grade school, my mom used to make baskets full of homemade bread for me to bring to my teachers. I hated school and was pretty anti-establishment for a 10-year-old (yes, even back then, I was difficult — imagine that!), so bringing that basket of bread to school like I was a character in a Laura Ingalls Wilder book totally destroyed me. But I never complained about the leftovers we’d have at home because my mom’s quick breads were delicious. We’d have breakfast for days! Snacks for weeks! Desserts for fortnights!

Vegan Blueberry Banana Bread Ingredients
I posted a vegan adaptation of one of her breads last year, but this is a version of one of my mom’s most popular recipes, Blueberry Banana Bread. My mom went vegan last year, so last summer I set out to veganize a bunch of her old recipes.

We’ve talked about veganizing breads and muffins before, and this one follows the standard pattern of swapping the eggs with ground flax. Easy! The original also calls for sour cream, which was trickier. I didn’t want to use a store-bought vegan sour cream, so I improvised with full-fat coconut milk for the creaminess and lemon juice for the sourness. I even cut down on the sugar in the recipe! I will be the first to admit that I’m not much of a baker, but somehow it all worked out.

Vegan Blueberry Banana Bread
In the year since I first adapted this recipe, I’ve made it several times and my mom has made it too and she says it’s just as good as the original, and I agree. Between the blueberries and the bananas, this is a dense, moist bread — exactly how I like my banana breads. It makes a nice weekend breakfast, but with a dollop of coconut milk whipped cream, it’s a fantastic vegan dessert option too. It also freezes well! Wrap it in a layer of plastic wrap, then foil, and pop it in the freezer until you’re ready to use it. I thaw it on the countertop overnight and it’s ready for breakfast the next day.

Vegan Blueberry Banana Bread

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: Makes 3 small loaves or 1 large loaf

Vegan Blueberry Banana Bread

A super-moist, super-scrumptious dairy-free banana bread recipe studded with sweet blueberries. Even if you're not vegan, you will love this bread!

Ingredients

  • 6 tablespoons warm water
  • 2 tablespoons ground flax seeds
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut milk (the kind in a can—not the light kind either!)
  • 1 teaspoon lemon juice
  • 1/2 cup melted coconut oil
  • 2/3 cup granulated sugar
  • 3 large ripe bananas, mashed
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350ºF.
  2. Combine the warm water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
  3. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
  4. Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture and fold in the blueberries.
  5. Spray 3 small bread tins (or 1 large one) with an oil mister or grease them lightly with coconut oil. Pour the batter into the tins and place them on a baking sheet. Bake the small loaves for 30-40 minutes, or a large one for about an hour, until a toothpick inserted into the center comes out clean; the bread will be dense and moist. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.
  6. To store leftovers, wrap tightly in plastic wrap and refrigerate.

Notes

To keep the blueberries from sinking to the bottom of the loaf pans, toss them in a light dusting of flour before adding them to the batter.

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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    Yay (!!) for your mom! I’m always excited to learn about other moms who have changed their lifestyle to vegan. Warms my heart. :)

    This bread looks delicious. I love blueberries and bananas, but I’ve never put them together in a quick bread. I’m adding this to my must make soon list. Thanks for sharing!

    • Kiersten Frase says

      I never would have thought my mom would go vegan! She always cooked cheesy casseroles and things like that for us growing up, and when I went vegetarian, she was certain I’d end up stunting my growth or having nutritional deficiencies. :) She was able to reverse a lot of health issues she had by going vegan – she didn’t do it for that reason, but that was a big unexpected benefit!

  2. Iris says

    This bread looks delicious. can I use frozen blueberries instead fresh? I love your healthy recipes. Have a blessed day.

  3. says

    I will be making this over and over and over. I really loved it. Banana bread is probably one of my favorite things to eat and this one was just….OHHHH, so good. I haven’t made a lot of vegan desserts so I was really intrigued about the egg/ground flax substitution and the lemon juice/coconut milk replacement for sour cream. Genius.

    • Kiersten Frase says

      I’m so glad you liked it! I think a lot of people would be surprised by how delicious vegan baked goods can be – you never think, “Oh, this is vegan! It doesn’t taste right!” They taste just as good as the original! Thank you for the gorgeous photos. :)

  4. says

    you are making me feel totally guilty that all I do is slip my kids’ teacher some cash at the end of the year. No fresh bread around here, ha! But I had no idea you could use flax – or coconut milk! – now I’m ready to get my bake on!

    • Kiersten Frase says

      Ha! I bet they appreciate cash too. :) We very rarely eat eggs, so I almost always bake vegan just because I have ground flax on hand and I never have eggs. It works surprisingly well!

  5. says

    This banana bread is super awesome!!!! I love the fact that you have made this vegan! I totally understand the embarrassment-in-school-part because my mum would do the same! haha!!! I could have this EVERYDAY for breakfast with a cold glass of milk!

    • Kiersten Frase says

      If you have a spicy or coffee grinder, that will work. A high-speed blender, like a Vitamix, would probably work too if you’re grinding a large amount of seeds for future use – just store the ground seeds in an airtight container in the fridge.

  6. Deb says

    I didn’t realize how I traumatized you by having you bring breads to school!! Hey, I was just trying to “butter up” the teachers so you got good grades (although that wasn’t an issue with you, but your brother, ahem…..)
    But this bread is awesome and thanks so much for veganizing it for me! And you are right, chocolate chips in this bread are just awesome too.

    • Kiersten Frase says

      I was trying to cultivate my image as a bad ass and the baskets of bread didn’t help! Maybe next I’ll have to veganize the applesauce cake you used to always make.

  7. Joanne Bruno says

    There is just something so comforting about quickbreads. Eating them feels like a warm hug. I’m sure this one is no exception! My mom’s specialty was banana bread but I love your addition of blueberries!

  8. Cindy says

    Is flaxseed essential for this recipe, am i able to leave it out or can i substitute it for something else? And does it make any difference if i do?

    • Kiersten Frase says

      You can leave out the water and flax and use an egg if you’re not vegan. If you are vegan, I think chia seeds can also be used as an egg substitute, but I’ve never tried it myself.

  9. Hayley says

    This looks incredible; I think I’m going to make it today, in fact.

    A quick question, though… Do you think the recipe would work with frozen blueberries? I’ve seen different baking recipes, some ask for frozen, some for fresh. And I’m wondering if there would be a difference and if it would affect this recipe cook-time or otherwise.

    Thank you in advance for any information you can share n.n

    • Kiersten Frase says

      I haven’t tried this version with frozen blueberries, so I can’t say for sure, but when my mom made the non-vegan version of the recipe, she would use frozen blueberries sometimes. It shouldn’t impact the baking time.

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