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.