Bananas are one of those perfect foods. First off, they're hella cheap. Secondly, they are delicious in multiple forms. When they're not quite ripe, they're perfect for a pre- or post-workout snack or for a low-sugar snack since they are high in resistant starch. When they're soft and ripe, they are delicious eaten plain, served in a bowl of oatmeal, or with nut butter on toast or rice cakes. And even when bananas are blackened and overripe, you can always make banana bread. Or nice cream. #vegan
Over the last few weeks, I've come home to mysteriously overripe bananas, so I've been baking quite a few loaves of banana bread. And because bluebs have been on sale at my local market, I've made several blueberry banana breads.
The first loaf I made, unfortunately, was a disaster. Okay, disaster is a bit hyperbolic, but I didn't let the loaf bake long enough, so it was very gooey on the inside. The upside of vegan baking is that you can eat under-baked goods and not get salmonella! The second loaf I made was baked through, but I was impatient and took it out of the pan before it cooled completely. I watched with horror as my beautiful loaf immediately sank and broke into pieces. #tears #firstworldproblems
Luckily, third time's a charm. And to be frank, there was no way I was going to try this recipe out a fourth time. I baked this baby for exactly 50 minutes, but I would bake it for 45 minutes if you want this bread to be just the slightest bit gooey. The surface will be a bit cracked on top, but that's fairly normal for banana bread.
There's a very small amount of sugar in this loaf recipe (just 1/4 cup) because (1) very ripe bananas are very sweet and (2) there is plenty of sugar in the sugar glaze (duh!) and in the streusel topping. If you are omitting the sugar glaze, I recommend increasing the quantify of sugar in the loaf to 1/2 cup. Both the sugar glaze and streusel topping are optional because you can just make the banana bread and be dandy.
Finally, I've tried making this bread with both melted vegan butter and melted coconut oil and they're both delicious. I included coconut oil in this recipe to keep it a little healthier, but feel free to use either. And finally, this recipe calls for both all-purpose flour and spelt flour, again to keep it a little healthy, but feel free to just use all-purpose flour.
I hope you give this delicious vegan blueberry banana bread a try!
Vegan Blueberry Banana Bread
- 1 1/4 cups + 2 tablespoons all-purpose flour, divided
- 1 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Heaping 1/2 teaspoon sea salt
- 1/3 cup melted coconut oil
- 1/4 cup organic sugar
- 2 tablespoons lemon zest
- 2/3 cup almond milk mixed with 1/2 tablespoon lemon juice
- 2 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 flax eggs*
- 3 ripe bananas, mashed
- 1 1/2 cups fresh or defrosted frozen blueberries
- Sugar Glaze (optional, recipe below)
- Streusel Topping (optional, recipe below)
*For 1 flax egg, mix 1 tablespoon ground flaxseed meal with 2 1/2 tablespoons water, stir and let stand 15 minutes to thicken.
- Preheat oven to 350°F. Line a standard 9x5 loaf pan with parchment paper or grease well and flour the pan.
- Combine the 1 1/4 cups flour, spelt flour, baking powder, baking soda and salt in a medium bowl and mix well.
- Mix the blueberries with remaining two tablespoons flour and toss to combine. Set aside.
- In a large bowl, whisk the melted coconut oil and sugar until incorporated. Then add the lemon zest, almond milk mixture, lemon juice and vanilla and whisk until well incorporated.
- Add the flax eggs to the wet mixture and whisk to combine.
- Gradually incorporate the flour mixture into the butter-sugar mixture in two batches and whisk just until ingredients are incorporated. If the mixture gets to heavy to whisk, switch to a wooden spoon.
- Fold in the the mashed bananas and floured blueberries with a rubber spatula.
- Transfer the mixture to the prepared loaf pan. Bake in the oven for 45-55 minutes. The bread will be done when a toothpick inserted in the center comes out clean.
- Let cool on a wire rack for 20 minutes before removing from pan. Once completely cooled, pour on the sugar glaze and sprinkle with the streusel topping.
- 1 1/2 cups organic powdered sugar
- 2-3 tablespoons almond milk
- 1/2 lemon, juiced
- 1/2 lemon, zested
- Pour sugar into a bowl. Gradually add almond milk and beat with a whisk until you achieve your desired consistency. Add more liquid for a thinner glaze. Stir in lemon zest.
- 1/4 cup gluten-free rolled oats
- 1/3 cup chopped walnuts
- 2 tablespoons almond meal or flour
- 1/8 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons melted coconut oil
- 1 tablespoon pure maple syrup
- In a small bowl, mix together the oats, walnuts, almond meal, sea salt, and cinnamon. Then pour in the melted coconut oil and maple syrup and fold in with a spatula or wooden spoon.