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4.77 from 13 votes

Banana and blueberry bread

This healthy banana bread is studded with blueberries and happens to be vegan and sugar free! I also included a gluten free option.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Cuisine: American, Vegan
Servings: 10
Author: Anthea

Ingredients

Wet ingredients

Dry ingredients

  • 2 cups (250g) all-purpose plain flour, whole wheat flour or spelt flour (note 1 for gluten free)
  • ¾ cup (120g) coconut sugar, regular sugar, brown sugar or granulated sweetener of choice e.g. erythritol
  • ½ cup (60g) chopped walnuts, or pecans (optional)
  • 2 ½ teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup (75g) fresh or frozen blueberries, (note 2)

To decorate (optional)

  • 1 (~100g) banana, sliced lengthways
  • ¼ cup (40g) blueberries

Instructions

  • Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) or longer loaf tin with baking paper. The longer your loaf tin, the shorter amount of time it'll take to bake the banana bread.

Preparing the banana bread:

  • Add the bananas to a mixing bowl and mash until it forms a thick lumpy paste. Add the rest of the wet ingredients and mix until thoroughly combined.
  • Add all of the dry ingredients except the blueberries and mix until just before it's combined (there'll be a small amount of unmixed batter/flour). Add the blueberries and fold the batter until there are no more lumps of flour and the blueberries are incorporated.
  • Pour the batter into your loaf tin. If desired, top with the extra sliced banana and blueberries.

Baking, serving and storing the banana bread:

  • Bake the banana bread in the oven for around 1 hour or until a knife can be inserted into the centre of the banana bread and it comes out clean. If the bread is browning too quickly on the outside and still uncooked inside, reduce the heat of your oven by 10°C (50°F) and/or cover the cake tin with aluminum foil (or an oven safe bowl) and continue baking until the banana bread is cooked through.
  • Allow the it to cool in the tin for 10 minutes then cool on a wire rack.
  • Enjoy the banana bread warm by itself, toasted, with butter, dairy free yoghurt or even with ice cream! Store leftovers in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for up to 1 month (note 3). However, it usually doesn't last that long!

Notes

  1. To make vegan gluten-free banana bread, substitute the flour with ¾ cup (120g) gluten-free all-purpose flour and 1 ¼ cups (125g) almond flour (blanched almond meal).
  2. If you don't have blueberries, you can use raspberries, chopped strawberries or even vegan chocolate chips or rolled oats! Or simply enjoy the banana bread without any extras. If you don't add extra fruit, your baking time will be shorter (and your loaf will be a little smaller).
  3. To freeze the banana bread, I'd recommend cutting up individual slices of the bread and freezing them separately or in a large airtight container with parchment paper in between each slice.

Nutrition

Serving: 1slice without nuts | Calories: 203kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Sodium: 155mg | Potassium: 139mg | Fiber: 2g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!