This Vegan Blueberry Banana Bread is a super-moist, super-scrumptious dairy-free banana bread recipe, studded with fresh blueberries. Even if you're not vegan, you will love this delicious bread!
Photos by Rikki Snyder.
There's something just so warm and comforting about a warm loaf of bread fresh from the oven. It's one of those simple pleasures in life - know what I mean?
And banana bread has always been one of my favorites. You may have even tried my easy vegan banana bread or my newer chocolate vegan banana bread before.
But today we're kicking it up a notch with this brand new Vegan Blueberry Banana Bread. It's loaded with - you guessed it - fresh blueberries! This might just be the ultimate summer treat (or a close second to my vegan blueberry muffins).
Between the blueberries and the bananas, this is a dense, moist bread that makes a perfect weekend breakfast. Add a dollop of coconut milk whipped cream and it's a fantastic vegan dessert option too.
Tips & Tricks
Be sure to use full fat coconut milk - not the light version and not coconut cream. They are all different ingredients, with very different thicknesses.
Your bananas should be very ripe - bordering on overripe to get the best flavor.
Here's a little trick for adding the blueberries to your bread. Before adding them into the batter, toss them in a light dusting of flour. This keeps them from sinking and giving you a layer of blueberries on the bottom side of your bread!
To store this bread, wrap it tightly in plastic wrap and keep in the refrigerator. It will keep fresh for 3-5 days. You can also freeze it for 1-2 months.
If you love this recipe, be sure to check out these other delicious ideas:
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
📖 Recipe
Ingredients
- 6 tablespoons warm water
- 2 tablespoons ground flax seeds
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup coconut milk, the kind in a can-not the light kind either!
- 1 teaspoon lemon juice
- ½ cup melted coconut oil
- ⅔ cup white sugar (organic for vegan-friendly)
- 3 large ripe bananas, mashed
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350ºF.
- 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.
- Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
- 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.
- 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.
- To store leftovers, wrap tightly in plastic wrap and refrigerate.
Sandeep Basra says
Can you use applesauce as a substitute for sugar in this recipe?
Kiersten Frase says
I've never tried it, so I don't know.
Danielle Jones says
Thank you so much for creating and sharing this recipe. It is easily my favourite ever find on the internet. I make this baby at least once a week and every person I have ever shared it with has loved it, especially non-vegans. I LOVE when vegan recipes impress people.
THE BEST banana bread ever. Thank you!
Kiersten Frase says
Woo hoo! Reading this totally made my day! I've found that people are often surprised at how delicious vegan baked goods are - not even in a this-is-good-for-being-vegan way, but just objectively delicious by any standard.
Anna says
Can I use oat flour instead of regular Flour??
Merel says
If I do want to use eggs instead of flaxseed meal, how many do I use?
And do I only use the whites or the joke as well?
Dana Raidt says
Hi Merel, unfortunately we haven't tested this recipe with eggs so we can't say exactly. Generally 1 tbsp of flax is equivalent to 1 egg, so that ratio may be a good place to start.
Lnda says
How do I use the recipe index box??/
Kiersten Frase says
If you click on it, you'll be brought to a page with a list of our recipes.
Teri of NC says
Wonderful recipe! Blueberries really go well with bananas, which I didn't realize before trying this recipe-- even my kids liked it, and I've never been able to get them to eat blueberries before. Thanks for posting!
Kiersten says
I'm so glad you enjoyed it! 😀
Cassie says
Yasssss I just made this, and it's amazing! I subbed 1 cup of whole wheat flour and 1 cup of gluten free flour (why the heck not), as well as swapping coconut sugar for cane sugar... Thank you so much! Definitely making this again in the future 🙂
Eileen says
Could you please suggest a substitute for the coconut milk
Thank You
Alissa says
Hi Eileen! You might be able to get away with non-dairy yogurt, or even soy or almond milk, but we haven't tested the recipe with anything but coconut so I can't say for sure. Please let us know how it works out if you try any of those ingredients!