I recently whipped up my Blueberry Banana Bread Recipe featuring ripe bananas, maple syrup, almond flour, coconut oil, and fresh blueberries. Each slice offers a moist bite with a hint of vanilla. This vegan treat stands as one of my favorite sweet vegan recipes, perfect for every moment.

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I recently discovered a new twist on a classic treat and I’ll be sharing my Blueberry Banana Bread recipe with you. I began with 3 ripe bananas, mashed really well, and mixed in 1/3 cup maple syrup and 1/4 cup melted coconut oil.

Next, I added 1 teaspoon vanilla extract along with a flaxseed mix (1 tablespoon flaxseed meal and 3 tablespoons water that sat for 5 minutes) which really gave it a boost. I then folded in 1 cup almond flour, 1/2 cup gluten-free oat flour and the leavening agents – 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

The real star though was the 1 cup of fresh (or thawed frozen) blueberries which brought just the right amount of tang. This recipe is not just a dessert but a healthy sweet option that works well for those craving a nutritious yet tasty bite.

Enjoy experimenting with it as a vegan, gluten-free treat!

Why I Like this Recipe

I really love how this recipe turns out so moist and delicious every single time. The mashed bananas and blueberries mix together so well, giving it a sweet, natural flavor that feels really homemade. I also like that its made with healthier ingredients like maple syrup and almond flour, which makes me feel better about what I’m eating. And since its vegan and gluten-free, I can share it with friends without worrying about dietary issues. Lastly, it’s super easy to make, which means I can whip it up even on busy mornings without too much fuss.

Ingredients

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Bananas add moisture, fiber and natural sweetness to the loaf.
Maple syrup is a natural sweetener rich in minerals that gives mellow flavor.
Coconut oil provides healthy fats, adds moisture and improves texture but can be rich.
Flaxseed acts as an egg replacer, adding fiber and omega fatty acids for nutrition.
Almond and oat flours add gluten-free protein and carbohydrates while keeping the bread tender.
Blueberries bring antioxidants, slight acidity and juicy bursts of flavor in every bite.
Vanilla extract enhances flavor with a warm aroma that beautifully balances the mix.
This blend of ingredients creates a moist, tasty and wholesome homemade treat youll love.

Ingredient Quantities

3 ripe bananas, mashed

1/3 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 tablespoon flaxseed meal mixed with 3 tablespoons water (let sit for 5 minutes)

1 cup almond flour

1/2 cup gluten-free oat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh or frozen blueberries (if using frozen, thaw and drain)

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper.

2. In a small bowl, stir together 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for about 5 minutes.

3. In a large bowl, mash 3 ripe bananas really well, then mix in 1/3 cup of maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract.

4. Next, add the flaxseed mixture from before into the banana mix and stir it together.

5. In another bowl, whisk together 1 cup almond flour, 1/2 cup gluten-free oat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

6. Slowly mix the dry ingredients into the wet ingredients just until combined. Try not to overmix it.

7. Gently fold 1 cup of fresh or thawed and drained frozen blueberries into the batter.

8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

9. Bake in the preheated oven for about 50 to 60 minutes. Check it by inserting a toothpick in the center; if it comes out clean, its ready.

10. Let the banana bread cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely then enjoy!

Equipment Needed

1. Oven – You need an oven preheated to 350°F to bake the banana bread.
2. Loaf Pan – A loaf pan is needed; you can either grease it or line it with parchment paper.
3. Small Bowl – Use a small bowl to mix the flaxseed meal with water.
4. Large Mixing Bowl – A large bowl is required to mash the bananas and combine the wet ingredients.
5. Medium Bowl – Have a separate bowl ready to whisk together the almond flour, oat flour, baking soda, baking powder, and salt.
6. Fork or Potato Masher – You will need a fork or a potato masher to mash those ripe bananas well.
7. Whisk – Use a whisk for properly combining the dry ingredients.
8. Measuring Cups and Spoons – Accurately measuring out liquids and dry ingredients is key.
9. Spatula – A spatula is useful for gently folding the dry mix into the wet mix and smoothing out the batter in the loaf pan.
10. Toothpick – Keep a toothpick handy to poke the center of the banana bread to check if it’s done.
11. Wire Rack – After baking, use a wire rack to cool the bread completely before serving.

FAQ

Q: Can i use frozen blueberries?
A: Yup, you sure can. Just be sure to thaw and drain them first so your bread doesn't turn out too soggy.

Q: What if i don't have flaxseed meal?
A: No worries, you can mix 1 tablespoon chia seeds with 3 tablespoons water instead. It works just fine as an egg replacer.

Q: Can i substitute the maple syrup with another sweetener?
A: Yes, you can use honey or even agave nectar if that's what you got, but it might change the flavor a bit.

Q: How can i tell if my blueberry banana bread is done?
A: Just stick a toothpick in the center. If it comes out clean or with only a few crumbs, it's all set.

Q: How should i store the bread?
A: It's best kept in an airtight container at room temperature for a couple days or in the fridge if you want it to last longer.

Blueberry Banana Bread Recipe Substitutions and Variations

Mashed bananas: try using 1 cup of unsweetened applesauce or even pumpkin puree, but keep in mind the flavor might change a bit
Maple syrup: you can swap it out with honey or agave nectar if you don’t have any maple syrup on hand
Melted coconut oil: if coconut oil is hard to find, melted butter is a good alternative for most of the fat you need
Almond flour: if you’re out of almond flour, you could use another nut flour like cashew or even a gluten free all purpose flour, though the texture might be slightly different
Flaxseed meal mix: for a similar binding power, try chia seeds that have been mixed with water, or even use one egg instead

Pro Tips

1. Make sure your bananas are super ripe so they mash up easily and bring a natural sweetness to your bread. If they’re a bit underripe, the flavor might come out flat.
2. Let the flaxseed mix sit undisturbed; it takes a few minutes to do its job as a binder. This little wait really helps keep your bread together.
3. When folding in your blueberries, do it gently. Overmixing at this point can break them up and turn your pretty bread into a blueberry mush.
4. Keep an eye on your baking time since oven temperatures can vary. Pop a toothpick in around the 50 minute mark, and if it comes out mostly clean then you’re good to go.

Blueberry Banana Bread Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

158

kcal

Equipment: 1. Oven – You need an oven preheated to 350°F to bake the banana bread.
2. Loaf Pan – A loaf pan is needed; you can either grease it or line it with parchment paper.
3. Small Bowl – Use a small bowl to mix the flaxseed meal with water.
4. Large Mixing Bowl – A large bowl is required to mash the bananas and combine the wet ingredients.
5. Medium Bowl – Have a separate bowl ready to whisk together the almond flour, oat flour, baking soda, baking powder, and salt.
6. Fork or Potato Masher – You will need a fork or a potato masher to mash those ripe bananas well.
7. Whisk – Use a whisk for properly combining the dry ingredients.
8. Measuring Cups and Spoons – Accurately measuring out liquids and dry ingredients is key.
9. Spatula – A spatula is useful for gently folding the dry mix into the wet mix and smoothing out the batter in the loaf pan.
10. Toothpick – Keep a toothpick handy to poke the center of the banana bread to check if it’s done.
11. Wire Rack – After baking, use a wire rack to cool the bread completely before serving.

Ingredients

3 ripe bananas, mashed
1/3 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 tablespoon flaxseed meal mixed with 3 tablespoons water (let sit for 5 minutes)
1 cup almond flour
1/2 cup gluten-free oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, thaw and drain)

Directions

Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper.
In a small bowl, stir together 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for about 5 minutes.
In a large bowl, mash 3 ripe bananas really well, then mix in 1/3 cup of maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract.
Next, add the flaxseed mixture from before into the banana mix and stir it together.
In another bowl, whisk together 1 cup almond flour, 1/2 cup gluten-free oat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Slowly mix the dry ingredients into the wet ingredients just until combined. Try not to overmix it.
Gently fold 1 cup of fresh or thawed and drained frozen blueberries into the batter.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 50 to 60 minutes. Check it by inserting a toothpick in the center; if it comes out clean, its ready.
Let the banana bread cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely then enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.