How to make Vegan Banana Blueberry Bread – Gluten Free
So I was really craving banana bread the other day and had some really ripe bananas to use up so I set about finding a good Vegan Gluten Free Banana Bread and stumbled across a recipe that also mixed blueberries in it….which I also had on hand and needed to use up haha so win/win. 😀
I thought, what a perfect recipe because instead of adding processed sugar like you might normally in other banana bread recipes, the sweetness from the bananas and blueberries makes this super moist, delicious bread a must! To top it off it has slivered almonds across the top which once they’re roasted in the oven, give it that extra awesome crunch texture alongside the moistness of the fruit.
It tastes best when it’s fresh out of the oven with some melted vegan butter over a slice. It lasts a couple of days in the fridge (if you can manage not to demolish it in one sitting haha) and I find myself warming it up in the microwave for 30 seconds or under the grill cos I prefer it warm but of course you can eat your banana bread cold.
Anyways enough of me waxing lyrical about this blueberry banana bread. Time to get onto how to actually make this yummy Vegan Blueberry Banana Bread. This recipe is of course gluten free as well. I did notice that using gluten free flour and almond flour does make it more of a moist mix then if you’d use normal wheat flour, (I find this with most cake/bread type mixtures I make but I also might have added a bit too much milk) so if you don’t have a gluten intolerance then you can feel fine to swap out the GF flour for normal wheat flour if you prefer a less dense, moist texture but to me it’s still delicious either way.
If you would like to see the video version of the banana bread recipe click the link below.
Otherwise continue scrolling further down for the written recipe.
Ingredients you will need for the banana bread.
How good do those blueberries look?
Flour, cinnamon and mashed banana ready to mix.
Ready to go in the oven.
Thick slice of banana bread with oozing melted vegan butter on it…warm out of the oven…get in MY BELLY 😀
RECIPE
Prep Time: 15 mins
Cook Time: 45-50 mins
Serves: 6-8 Slices (depends how thick you like them, you might get more, I just like a generous slice)
Ingredients:
– 3 medium sized ripe bananas
– 1/4 cup coconut oil (or substitute it with olive or vegetable oil)
– 1 teaspoon apple cider vinegar
– Pinch of salt
– 1/2 teaspoon ground cinnamon (optional)
– 1 & 1/4 cup Almond Meal or Almond Flour
– 1 & 1/4 cup gluten-free Plain Flour blend (or substitute with plain flour if you don’t need this gluten free)
– 2 heaped teaspoons baking powder (ensure gluten free)
– 1/4 teaspoon bicarbonate of soda (baking soda)
– 1/2 cup (120 ml) unsweetened almond milk (or any other plant-based milk)
– 100 g (1 cup) fresh blueberries
– 3 tablespoons flaked almonds or coconut (optional – to decorate across the top)
Method:
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) & grease a loaf tin and line it with baking paper
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Peel the bananas and place in a wide mixing bowl, then mash the bananas with a fork until reasonably smooth
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If the coconut oil is quite thick then place in a bowl and melt over a saucepan of boiling water or put in a normal bowl and melt in the microwave (skip this step if it’s already at liquid consistency or using any other oil)
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In another mixing bowl add in the almond meal, along with the melted coconut oil, then add the vinegar to the same bowl along with the salt (and cinnamon if using)
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Sift in the gluten free flour, baking powder and bi-carb soda
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Add the mashed bananas, and mix well, adding the almond milk a small amount at a time as you may not need to use it all depending on how ripe and soft your bananas are – you may also need to add a little more milk if your bananas are dry (I ended up adding a bit too much milk so my bread was a bit too moist…but still tasted good)
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Fold the blueberries in gently to make sure you don’t crush them
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Transfer the mixture into a loaf tin lined with greased baking paper
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Sprinkle the slivered almonds or coconut across the top, if desired. I push them into the mix just a little bit so they don’t bake too quick.
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Now bake in oven for around 45-50 minutes until risen and golden brown and an inserted skewer comes out clean
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Once out the oven, leave to cool in the tin for 5 minutes before transferring onto a cooling rack. It will cut best if you wait till it’s cooled however I’m usually too impatient and want it while it’s still warm…but yeah be mindful it mightn’t cut as easy if you do it straight away.
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The banana bread will keep covered in the fridge for up to a few days – best reheated in the toaster or microwave and slathered with some vegan butter! Totally delicious!
Notes
The acidity in the apple cider vinegar reacts with the bicarb soda to help make the bread fluffy. If you can’t get hold of vinegar, you can substitute it with lemon juice.
