Photos by Rikki Snyder.
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. And, like all great things, it freezes beautifully.
Ingredients
- 6 tablespoons warm water
- 2 tablespoons ground flax seeds
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon 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 granulated sugar
- 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.
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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Can you use applesauce as a substitute for sugar in this recipe?
I've never tried it, so I don't know.
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!
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.
Can I use oat flour instead of regular Flour??
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?
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.
How do I use the recipe index box??/
If you click on it, you'll be brought to a page with a list of our recipes.
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!
I'm so glad you enjoyed it! 😀
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 🙂
Could you please suggest a substitute for the coconut milk
Thank You
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!