Vegan Blueberry Banana Bread

Hope you had a nice weekend! We had a great weekend seeing friends and getting some small projects done around the house. Friday night we went to a friend’s house for a BBQ. Saturday morning I had my heart set on going to the farmer’s market, but it rained for the second Saturday in a row. Instead, my friend had me over for a delicious pancake breakfast. Is there anything better than having someone else cook you breakfast?! It was such a treat. Saturday night my husband and I went out with friends and saw the movie Pitch Perfect 2. The movie was entertaining, but the highlight might have been the giant reclining heated leather seats at the movie theater.

Also on the weekend agenda was my husband’s bi-weekly trip to Costco, (which I’ve talked about before), and boy oh boy, did he hit the jackpot. If you get as excited about organic berries as I do, then let’s just say that Christmas came early! Costco had quite the bounty of the sweetest, most succulent organic blueberries, blackberries, and strawberries. When he brought all these goodies home, I enjoyed eating them right out of the container. On the other hand, I couldn’t wait to add these berries to fruity baked goods. First on the list was a Vegan Blueberry Banana Bread. Truth be told, I’d made this recipe before and it is amazing! I can never tire of this blueberry banana combo and I want a loaf of this on hand at all times. The bread is moist and soft and it’s all vegan. That means no butter, no eggs, no nuthin! I think that is just the icing on top. As long as the blueberries continue to be as amazing as they are now, I’ll be making this all summer long.

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Vegan Blueberry Banana Bread

Recipe source: with a couple changes

What You Need

  • 1 cup mashed overripe banana
  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1/2 cup plain almond milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup whole spelt flour
  • 1/3 cup almond flour (can also use brown rice flour or oat flour)
  • 1/3 cup rolled oats
  • 1/4 cup shredded unsweetened coconut
  • 1 cup fresh blueberries (frozen if fresh aren't available)

What To Do

  1. Preheat the oven to 400F.
  2. In a mixing bowl, combine all of the wet ingredients, salt, and cinnamon. Sprinkle in the dry ingredients and mix well. Using a spatula, fold in the shredded coconut and blueberries.
  3. Transfer to a parchment lines 9×5 loaf pan. Bake for 40 minutes (or until the top is golden brown, and when you stick a toothpick in the center it comes out clean).
  4. Let the loaf cool in the pan for 5 minutes, then remove and transfer to a wire rack to fully cool before slicing and serving.
  5. Wrap in plastic wrap or store in an airtight container in the refrigerator. Best if eaten within 4 days.

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