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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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 215
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Line your loaf pan like someone who remembers parchment paper exists.
  2. Mash bananas in a big bowl. Add oil, sugar, milk, and vanilla. Stir like you’re making life choices.
  3. In another bowl, whisk flour, baking soda, salt, and cinnamon. No clumps, no stress.
  4. Combine dry mix with the wet stuff. Stir gently—this isn’t CrossFit.
  5. Fold in blueberries with care. Don’t smash the poor things; they’ve been through enough.
  6. Pour batter into your pan. Level the top like you have inner peace.
  7. Bake for 50 minutes, or until the top looks golden and a toothpick comes out with just banana glory.
  8. 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.