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Breakfast/ dessert recipes/ Desserts/ Recipes/ Snacks/ Vegan/ vegan recipes/ vegetarian recipes

Vegan Blueberry Banana Bread

glasses of milk and small blue and white plates of blueberry bread sit on a dark blue table

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.


Vegan Blueberry Banana Bread

glasses of milk and small blue and white plates of blueberry bread sit on a dark blue table

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 1x


  • 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


  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.


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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  • Reply
    Sandeep Basra
    August 10, 2014 at 6:47 pm

    Can you use applesauce as a substitute for sugar in this recipe?

  • Reply
    Danielle Jones
    September 19, 2014 at 12:54 am

    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!

    • Reply
      Kiersten Frase
      September 30, 2014 at 4:37 pm

      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.

  • Reply
    January 25, 2015 at 3:29 pm

    Can I use oat flour instead of regular Flour??

  • Reply
    June 24, 2015 at 3:34 pm

    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?

    • Reply
      Dana Raidt
      June 30, 2015 at 1:06 pm

      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.

  • Reply
    September 22, 2015 at 9:37 pm

    How do I use the recipe index box??/

    • Reply
      Kiersten Frase
      September 23, 2015 at 8:20 pm

      If you click on it, you’ll be brought to a page with a list of our recipes.

  • Reply
    Teri of NC
    October 12, 2015 at 12:24 pm

    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!

    • Reply
      October 20, 2015 at 9:04 pm

      I’m so glad you enjoyed it! 😀

  • Reply
    January 18, 2016 at 10:39 pm

    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 🙂

  • Reply
    April 15, 2017 at 2:26 pm

    Could you please suggest a substitute for the coconut milk
    Thank You

    • Reply
      April 16, 2017 at 12:02 pm

      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!

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