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.
Anele @ Success Along the Weigh says
Did you hear that? My empty stomach literally just growled when I saw that.
Dang it, my poor light coconut milk gets no love. It'll sit in the pantry until the end of time. LOL
Kiersten Frase says
Sorry! In this recipe, you need that creamy, fatty non-light coconut milk. 🙂
Abby @ The Frosted Vegan says
I love the styling and pictures for this bread! Also, I never think to add anything else to my bread, but I should really get past the plain banana bread!
Kiersten Frase says
I love adding fruit to it - strawberries are good too! And mangoes! And chocolate chips, which aren't a fruit, but they're delicious. 🙂
Millie l Add A Little says
This looks ridiculously moist and tasty and love the addition of coconut milk and blueberries!!
Linda @ Veganosity 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!
Raquel @ My California Roots says
In all my years of cooking and baking vegan, I can't believe I never thought of using coconut milk as a replacement of sour cream! Thanks for the genius idea. I can't wait to try this bread!
Kiersten Frase says
Well, I don't know if it will work in every recipe, but it did in this one! 🙂 I also thought about trying vegan yogurt.
Kelly @ Trial and Eater says
I love the idea of adding blueberries to banana bread, I may just have to try that! I don't know if I'll be adventurous enough to try the vegan version, but maybe some day!
Kiersten Frase says
It really doesn't taste any different from the non-vegan version! I swear! 🙂
Grace @ Earthy Feast says
Those are the prettiest, plumpest blueberries ever! Love every thing about this!
Iris says
This bread looks delicious. can I use frozen blueberries instead fresh? I love your healthy recipes. Have a blessed day.
Kiersten Frase says
I haven't used frozen blueberries in this version, but my mom used to use them in hers, so I think they should work just fine. 🙂
Katie @ Produce on Parade says
I love that this is completely vegan, and the photography is stunning!!
Melissa @ Nourish By Melissa says
Can't even imagine how yummy this bread is. Bananas + blueberries are two of my favorite fruits! Perfection!
Liz @ The Lemon Bowl says
DROOLING over this!!! Pinning now!
How to Philosophize with Cake says
Oooh yum this sounds delish! Love that it's vegan, I'll have to try it sometime soon. 🙂
Kiersten Frase says
I hope you like it if you make it! 🙂
Rikki 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. 🙂
Courtney @ The Fig Tree says
As a banana bread addict, I approve of this recipe! Looks amazing!!! Love that it's also dairy-free 🙂
The blueberries are a great addition!
Kiersten Frase says
Well, if you're going to be addicted to something, banana bread is a pretty good addiction to have. 🙂
Stephanie @ Henry Happened 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!
Jessica @ Jessiker Bakes says
Wow, I've missed blogging but so glad I am back and seeing this post on your site Kiersten! This banana bread looks incredible and so moist! Blueberries?! Yes please!
Kiersten Frase says
Thank you! Blueberries make everything better, right? 🙂
Samina | The Cupcake Confession 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
Well, it's good to know I'm not the only one who had to bring food to her teachers all the time! 😉
momofveg says
I can't find ground flax seed. How do you recommend grinding it?
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.
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.
Laura (Tutti Dolci) says
Gorgeous bread, I love those bursting blueberries!
Jennie @themessybakerblog says
This loaf of bread is absolutely gorgeous. You can't go wrong combining bananas and blueberries.
Terrea Gonzalez says
This is very very good. So moist. You can't tell the difference from regular banana, blueberry bread. It's amazing!!!!
Kiersten Frase says
Thank you for your comment - I'm so glad you enjoyed it! 🙂
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!
Kiersten Frase says
They are definitely very home-y, aren't they? 🙂
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.
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.