Vegan blueberry banana bread that whips up in under 10 minutes and in just one bowl. It’s perfectly sweet, tender, and moist and tastes just like the nostalgic, traditional banana bread we all know and love, minus the eggs and dairy!
Key Ingredients For Delicious Vegan Blueberry Banana Bread:
Butter: For a soft texture and an irresistible buttery flavor. I prefer Earth Balance. No one will ever know it’s vegan.
Flax & Water: The egg substitute for this recipe – used together to bind and provide stability and structure. Bananas themselves are binders, so this could be omitted. However, there are health benefits from flaxseed, so I use it!
Brown Sugar: Adds a depth of caramelly flavor and makes the color a bit darker. You could always use white sugar if that’s all you have or a combination of the two.
Sour Cream: I like Tofutti Dairy-Free Sour Cream. Available at many supermarkets and affordable. It makes this bread super moist and delicious!
Overly Ripe Bananas: Once the fruit is brown and spotty, then it’s banana bread time! The riper the bananas, the more moisture they bring to the bread. Note – Ripe but not black and gooey.
Can I Make Muffins Instead?
Absolutely! Muffins are a perfect grab-and-go snack. Just divide batter evenly into a greased muffin tin and bake at 350°F for about 20-30 minutes, or until a toothpick comes out clean.
Can I Freeze my Banana Bread?
Yes! Allow the banana bread to cool completely. Wrap the loaf tightly in plastic wrap, aluminum foil or place in a Ziploc baggie. Store for up to 6 months, depending on your freezer. To thaw, remove from freezer and let stand on the counter for at least 4 hours or overnight.
Favorite Banana Bread Mix-Ins
Banana bread is super versatile and can be delicious in so many ways! Try adding a little lemon zest or top with a handful of walnuts or pecans before baking. You can also replace the blueberries with another dried fruit or swap them with dairy-free chocolate chips, which is my daughter’s favorite version. Warming spices like cinnamon, nutmeg, cardamom, and cloves are also a great enhancement. You could even mix some creamy peanut butter right into the batter before baking. The possibilities for great banana bread are almost endless. Let me know if you have another genius, must-try idea. I’d love to hear about it!
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this banana bread and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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Perfect Vegan Blueberry Banana Bread
Ingredients
- 2 tablespoon Ground Flax
- 5 tablespoon Water
- 3 Medium Spotty Bananas
- ½ Cup Vegan Butter Room temperature
- 1 Cup Light Brown Sugar
- ¼ Cup Vegan Sour Cream Or, ¼ cup plant-based milk with ¼ teaspoon apple cider vinegar
- ¼ teaspoon Salt
- 1 Tsp Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Banana Extract Optional
- 2 Cups All-Purpose Flour
- 1 Cup Blueberries
Instructions
- Preheat the oven to 350°F
- Mix the ground flaxseed with the water and let stand to thicken.
- In a medium-sized mixing bowl, mash bananas and add softened butter, brown sugar, flax+water mixture, sour cream (or plant-based milk), and extracts and mix. Add salt, baking powder, baking soda, and flour and mix again, just until the flour is combined. Add blueberries and stir one last time.
- Pour the batter into a greased loaf pan.
- Bake for about 60-70 minutes or until a toothpick comes out clean.
- Let the loaf cool for at least 10 minutes before slicing or transferring to a wire rack.
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