Vegan Blueberry Banana Bread is a moist and flavorful delight, blending the natural sweetness of ripe bananas with juicy blueberries for a burst of fruity goodness in every bite. This cruelty-free twist on classic banana bread achieves a perfect balance of tenderness and richness without the need for dairy or eggs. The harmonious combination of blueberries and bananas not only satisfies the sweet tooth but also exemplifies the delicious possibilities of plant-based baking.
Ingredients:⠀
Dry Ingredients:
- 2 cups oat flour (GF if necessary) (220 g)⠀
- ½ cup almond flour (60 g)⠀
- 1 tbsp ground chia seeds or ground flax seeds⠀
- 1 tsp baking powder⠀
- ¼ tsp baking soda
Wet Ingredients:
- 2 ripe bananas (200 g)⠀
- ¼ cup maple syrup or any other liquid sweetener (80 g)⠀
- ⅓ cup coconut milk canned (80 ml)⠀
- 170 g blueberries⠀
- 2 tbsp lime juice (or lemon juice)
Frosting
- 5 tbsp Erythritol (or regular powdered sugar)⠀
- 1-2 tsp lime juice or lemon juice⠀
- 1 tbsp or more plant-based milk⠀
- 2 tsp Maqui Berry powder
Instructions:
- Put all dry ingredients in a bowl and stir until there are no clumps.⠀
- Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the blueberries.⠀
- Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.⠀
- Bake in the oven at 356ºF (180ªC) for about 40 minutes. The blueberry banana bread is ready when a toothpick comes out almost clean (don’t overcook it). Let it cool in the fridge.⠀
- For the maqui berry frosting: Put the Erythritol in your food processor or coffee grinder and mix until it’s very fine like icing sugar.
- Use a whisk to mix it in a small bowl with the plant-based milk, the lime/lemon juice, and the Maqui berry powder.
- If the frosting is too thick add more milk or lime/lemon juice. If it’s too thin add more Erythritol. Spread the frosting on the bread and put it in the fridge until the frosting is hard.
