Vegan Blueberry Banana Bread Recipe
For when your bananas are crying, your blueberries are wilting, and your willpower is on vacation.
Some mornings just scream, “Bake something and pretend you’ve got it together.” Enter: vegan blueberry banana bread—a sweet, moist, fruity miracle. This bread blends overripe bananas and bursty blueberries into one beautiful loaf that screams, “Yes, I do eat antioxidants—pass the carbs.” It’s subtly sweet, tender, and suspiciously healthy-sounding, but still tastes like a bakery lied to you. Bake it when you want brunch energy without brunch prices or pants. It’s fruity, fluffy, and fabulous—like your favorite rom-com, but edible. Now grab that whisk, boss lady, and show those sad bananas who’s in charge.
Vegan Blueberry Banana Bread Recipe
A soft, wholesome, and totally plant-based banana bread bursting with juicy blueberries. It’s fresh, fruity, and just the right amount of fancy.
Ingredients
- 3 ripe bananas mashed and emotionally available
- 1/3 cup melted coconut oil or any neutral oil living in your cabinet
- 1/2 cup brown sugar because life is sweeter that way
- 1/4 cup plant-based milk almond, oat, or your favorite overpriced carton
- 1 tsp vanilla extract aka dessert perfume
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon adds cozy drama
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries because antioxidants can be delicious too
Instructions
- Preheat oven to 350°F (175°C). Line your loaf pan like someone who remembers parchment paper exists.
- Mash bananas in a big bowl. Add oil, sugar, milk, and vanilla. Stir like you’re making life choices.
- In another bowl, whisk flour, baking soda, salt, and cinnamon. No clumps, no stress.
- Combine dry mix with the wet stuff. Stir gently—this isn’t CrossFit.
- Fold in blueberries with care. Don’t smash the poor things; they’ve been through enough.
- Pour batter into your pan. Level the top like you have inner peace.
- Bake for 50 minutes, or until the top looks golden and a toothpick comes out with just banana glory.
- Cool for 10 minutes, then remove from pan. Try not to eat the whole thing in one standing.
Notes
Nutritional Values (Per Serving)
- Calories: 215
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 2.5g
Vitamins & Minerals (Per Serving)
- Potassium: 11%
- Vitamin C: 10%
- Vitamin B6: 13%
- Iron: 7%
- Magnesium: 5%
Additional Notes/Tips
- Toss blueberries in 1 tsp of flour before folding them in—prevents sinking and emotional breakdowns.
- Add lemon zest for a citrusy surprise.
- Frozen blueberries work great—don’t thaw, just stir and move on.
- Store in an airtight container; it stays moist for 3 days (if it lasts that long).
- Pairs perfectly with coffee, tea, or 2 a.m. decisions.
