Vegan Banana Blueberry Bread

This moist and tender banana blueberry bread is a delicious twist on the classic banana loaf, with bursts of juicy blueberries in every bite. Naturally sweetened with ripe bananas and maple syrup, it’s a comforting treat that feels indulgent but is entirely plant-based.

Whether you’re baking for a brunch, afternoon snack, or cozy breakfast, this loaf comes together effortlessly with minimal ingredients. It’s a reliable, wholesome option that’s also adaptable for gluten-free diets. One slice and you’ll be hooked on its fruity sweetness and warm cinnamon aroma.

Full Recipe:

Ingredients:

3 ripe bananas, mashed
1/3 cup maple syrup or agave nectar
1/4 cup neutral oil (like sunflower or canola)
1/2 cup non-dairy milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour (or gluten-free blend)
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Directions:

Preheat oven to 350°F (180°C). Grease a loaf tin and line it with parchment paper.
In a large mixing bowl, mash the bananas thoroughly.
Add maple syrup, oil, non-dairy milk, and vanilla extract. Whisk until combined.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the blueberries gently to avoid bleeding.
Pour the batter into the prepared loaf tin and smooth the top.
Optionally, sprinkle a few extra blueberries or banana slices on top for decoration.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 210 kcal | Servings: 10 slices

Why You’ll Love This Vegan Banana Blueberry Bread

There’s something universally comforting about a warm, freshly baked slice of banana bread. The aroma, the texture, the lightly caramelized crust, it’s nostalgic and soul-soothing. Now add in juicy, sweet blueberries, and you’ve got a show-stopping vegan treat that’s equally perfect for breakfast, a midday snack, or dessert.

This Vegan Banana Blueberry Bread takes everything we love about traditional banana bread and makes it plant-based without sacrificing taste or texture. It’s moist, naturally sweet, and filled with bursts of blueberry in every bite. It’s also super easy to make in one bowl with everyday ingredients, and completely free from eggs and dairy.

Whether you’re new to plant-based baking or a long-time vegan, this recipe will become a go-to in your kitchen. It’s ideal for meal prep, potlucks, or sharing with family and friends, plus, it’s kid-friendly and freezer-friendly!

The Role of Each Ingredient

One of the beautiful things about this recipe is how every ingredient plays a crucial role, both in flavor and in function:

Bananas: Ripe bananas are the heart and soul of this loaf. They act as a natural sweetener and egg replacer, providing moisture and binding power. The riper they are (lots of brown spots!), the better the flavor.
Maple Syrup or Agave: This gives a beautiful depth of sweetness that balances the tartness of the blueberries. It also makes the loaf refined sugar-free, which is a bonus.
Neutral Oil: Helps create that incredibly tender crumb. You can use any mild-tasting oil like sunflower, canola, or even melted coconut oil.
Non-Dairy Milk: Adds moisture and helps bring the batter together. Almond, soy, oat, or any plant milk works here.
All-Purpose Flour or Gluten-Free Blend: Gives the structure to the bread. If you’re using a gluten-free blend, make sure it includes xanthan gum or use one designed for baking.
Leaveners (Baking Soda and Baking Powder): A combo of both ensures a good rise and a light, fluffy texture.
Cinnamon: Just a hint, but it enhances the banana and blueberry flavors beautifully.
Salt: A touch of salt balances out the sweetness and rounds out the overall flavor.
Blueberries: The star add-in! Their tart juiciness cuts through the rich banana flavor. Fresh or frozen both works great, just don’t thaw frozen berries before adding, or they may bleed into the batter.

Baking Tips for the Perfect Vegan Loaf

Getting that perfect bakery-style loaf at home isn’t hard with this recipe, but a few extra tips can take it to the next level:

Use overripe bananas: The blacker, the better! They’re not only sweeter but also more aromatic and easier to mash.
Don’t overmix the batter: Stir until just combined. Overmixing activates the gluten too much, which can lead to a dense, gummy texture.
Line your pan: Even if your loaf pan is nonstick, parchment paper ensures the loaf comes out cleanly and helps avoid the dreaded broken bottom.
Check for doneness early: Every oven is different. Start checking around the 50-minute mark. Insert a toothpick, if it comes out clean or with a few moist crumbs (not wet batter), you’re good to go.
Let it cool completely: This helps the bread set and slice cleanly. As tempting as it is, slicing too soon can cause it to crumble.

Flavor Variations to Try

This recipe is already a winner as-is, but if you like to experiment in the kitchen, try some of these tasty twists:

Add nuts: Fold in 1/2 cup of chopped walnuts or pecans for crunch.
Chocolate chips: Blueberries and chocolate? Yes please! Add 1/3 cup of dark chocolate chips for a dessert-like twist.
Coconut: Shredded coconut (unsweetened) pairs beautifully with bananas. Add 1/4 cup to the batter or sprinkle on top.
Lemon zest: A touch of lemon zest added to the batter can really brighten the flavors.
Spices: Swap cinnamon for chai spice, pumpkin pie spice, or a pinch of nutmeg for seasonal variations.

Storage and Freezing Instructions

This bread stores really well, making it great for prepping ahead. Here’s how to keep it fresh:

Room Temperature: Store in an airtight container for up to 3 days. Make sure it’s completely cooled before storing to prevent sogginess.

Refrigerator: Keeps for up to a week in the fridge, but bring to room temperature or warm slightly before serving for best texture.

Freezer: Slice the loaf and freeze individual slices between pieces of parchment paper. Store in a ziplock bag or airtight container. It will keep for 2–3 months. To serve, thaw overnight in the fridge or warm in the toaster oven.

Substitution Options

We love how versatile this recipe is. If you’re out of something or catering to dietary preferences, here’s how to swap things:

Oil-Free: Replace the oil with unsweetened applesauce for a lower-fat option. The texture will be a little softer but still delicious.
Sugar-Free: You can omit the maple syrup entirely and rely solely on the bananas if they’re very ripe. Add an extra banana to compensate for moisture.
Gluten-Free: Use a high-quality 1:1 gluten-free flour blend. Make sure it contains xanthan gum or guar gum.
Nut-Free: This recipe is naturally nut-free as long as your plant milk and any add-ins (like chocolate chips) are nut-free.

Nutritional Benefits

This banana blueberry bread is not just comforting, it’s nourishing too. Let’s take a closer look at some of the health perks:

Bananas are rich in potassium, vitamin B6, and fiber. They help support heart health and digestion.
Blueberries are antioxidant powerhouses that promote brain health and reduce inflammation.
Maple syrup provides trace minerals like manganese and zinc, and is a more natural alternative to refined sugar.
Using plant-based milk and oil keeps this loaf free from cholesterol and saturated animal fats.

This recipe is perfect for those following a vegan diet, those with egg or dairy allergies, or anyone just looking to enjoy a wholesome, fruity snack.

Serving Suggestions

There are so many ways to enjoy this banana blueberry bread:

Toasted with vegan butter or nut butter (like almond or cashew)
Topped with coconut yogurt and extra blueberries
Served as part of a brunch spread with fresh fruit and coffee
Enjoyed as dessert with a scoop of vegan vanilla ice cream

You can also get creative and use it as a base for a breakfast parfait by layering crumbled pieces with non-dairy yogurt and granola.

Conclusion

Whether you’re new to vegan baking or a seasoned plant-based cook, this Vegan Banana Blueberry Bread is one of those simple, joyful recipes that just works. It’s adaptable, delicious, and a beautiful example of how plant-based food can be comforting, nourishing, and indulgent all at once.

Every bite is loaded with flavor, texture, and natural sweetness and it’s one of those recipes that you’ll find yourself making again and again. Perfect for cozy mornings, lunchbox treats, or afternoon pick-me-ups, this bread is a staple worth adding to your baking rotation.

It’s not just banana bread. It’s better banana bread, elevated with juicy blueberries and made with love, plants, and pantry staples.

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