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.
PrintVegan 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!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: Makes 3 small loaves or 1 large loaf
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
- 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.
57 Comments
Sandeep Basra
August 10, 2014 at 6:47 pmCan you use applesauce as a substitute for sugar in this recipe?
Kiersten Frase
August 12, 2014 at 2:57 pmI’ve never tried it, so I don’t know.
Danielle Jones
September 19, 2014 at 12:54 amThank 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
September 30, 2014 at 4:37 pmWoo 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
January 25, 2015 at 3:29 pmCan I use oat flour instead of regular Flour??
Merel
June 24, 2015 at 3:34 pmIf 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
June 30, 2015 at 1:06 pmHi 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
September 22, 2015 at 9:37 pmHow do I use the recipe index box??/
Kiersten Frase
September 23, 2015 at 8:20 pmIf you click on it, you’ll be brought to a page with a list of our recipes.
Teri of NC
October 12, 2015 at 12:24 pmWonderful 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
October 20, 2015 at 9:04 pmI’m so glad you enjoyed it! 😀
Cassie
January 18, 2016 at 10:39 pmYasssss 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
April 15, 2017 at 2:26 pmCould you please suggest a substitute for the coconut milk
Thank You
Alissa
April 16, 2017 at 12:02 pmHi 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!