Introduction

This Blueberry Banana Bread is a moist, flavorful treat perfect for breakfast or a snack. Combining ripe bananas and fresh blueberries with a tender crumb, it’s an easy vegan recipe that everyone will love.

Blueberry Banana Bread with Vegan Cream Cheese Frosting Recipe - Recipe Image

Ingredients

2 overripe mashed bananas
1 cup plain and unsweetened almond or oat milk
1/4 cup melted vegan butter
3/4 cup maple syrup
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 cup regular or gluten-free all purpose flour
1 cup almond flour (or an additional 1/2 cup regular or gluten-free all purpose flour)
1 cup fresh blueberries (or frozen if out of season)
2 oz vegan cream cheese
2 tbsp melted vegan butter (for frosting)
3/4 cup powdered sugar (for frosting)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper.
Step 2: In a large bowl, mash the ripe bananas with a fork. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla. Mix well with a fork or whisk.
Step 3: Stir in the all purpose flour and almond flour until a thick batter forms. Gently fold in the blueberries to avoid crushing them.
Step 4: Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil and continue baking.
Step 5: Remove the loaf from the oven and allow it to cool slightly. For the frosting, beat the vegan cream cheese, melted vegan butter, and powdered sugar together until smooth. Drizzle the frosting over the cooled bread before serving.
Step 6: If you prefer no frosting, enjoy a warm slice with a pat of vegan butter for extra richness.

Tips & Variations

Use frozen blueberries if fresh aren’t available; just stir them in frozen to prevent color bleeding.
Swap almond flour with extra all purpose flour to make the bread less dense if preferred.
Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
For a nut-free version, replace almond flour with more all purpose flour and choose a safe plant milk.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If frosted, refrigeration is recommended. Reheat slices gently in a toaster oven or microwave before serving for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond or oat milk?

Yes, regular dairy milk can be used if you are not avoiding animal products. It will work well in the recipe.

How do I prevent blueberries from sinking to the bottom?

Lightly coat the blueberries in a bit of flour before folding them into the batter. This helps suspend them evenly throughout the bread.

Blueberry Banana Bread with Vegan Cream Cheese Frosting Recipe

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★★★★★

4.9 from 136 reviews

This moist and flavorful Blueberry Banana Bread combines the natural sweetness of overripe bananas and fresh blueberries with a tender crumb, perfect for a healthy breakfast or snack. Made with vegan ingredients and a blend of all-purpose and almond flours, this bread is easy to prepare and can be enjoyed plain or topped with a smooth vegan cream cheese frosting.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Blueberry Banana Bread

2 overripe mashed bananas
1 cup plain and unsweetened almond or oat milk
1/4 cup melted vegan butter
3/4 cup maple syrup
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 1/2 cup regular or gluten-free all-purpose flour
1 cup almond flour (or an additional 1/2 cup regular or gluten-free all-purpose flour)
1 cup fresh blueberries (or frozen, if out of season)

Vegan Cream Cheese Frosting (Optional)

2 oz vegan cream cheese
2 tbsp melted vegan butter
3/4 cup powdered sugar

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper to ensure easy removal after baking.
Mix Wet Ingredients: In a large bowl, mash the overripe bananas thoroughly with a fork. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla extract. Mix well using a fork or whisk until combined.
Add Dry Ingredients: Gradually add the all-purpose flour and almond flour to the wet mixture. Stir until a thick batter forms, making sure to avoid overmixing to keep the bread tender.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter without crushing them.
Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for about 50 minutes, or until the bread has risen completely and is golden brown on top. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is done. If the top browns too quickly before the center is cooked, cover with foil and continue baking.
Cool and Remove: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on a wire rack before frosting.
Prepare Frosting (Optional): While the bread cools, prepare the vegan cream cheese frosting by combining the vegan cream cheese, melted vegan butter, and powdered sugar in a bowl. Use a hand mixer to whip until smooth and creamy.
Frost and Serve: Drizzle or spread the vegan cream cheese frosting over the cooled bread. Alternatively, enjoy warm slices plain or with a pat of vegan butter for a simple treat.

Notes

You can use frozen blueberries if fresh are unavailable; just fold them into the batter straight from frozen.
If gluten-free is preferred, substitute all-purpose flour with gluten-free all-purpose flour.
Ensure bananas are very ripe for maximum sweetness and moisture.
Covering the bread with foil midway through baking prevents over-browning while ensuring thorough cooking.
Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Frosting is optional; bread is delicious without it, especially served warm with vegan butter.

Keywords: blueberry banana bread, vegan banana bread, blueberry bread, vegan baking, gluten-free banana bread option