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Healthy Blueberry Banana Bread for Easy Summer Baking

Fruit-filled quick bread · Breakfast, snack, or brunch · Moist, easy, and naturally sweet

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Snack, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 overripe bananas mashed
  • The riper the bananas the sweeter and softer the loaf will be.
  • 1 cup plain unsweetened almond milk or oat milk
  • Use any unsweetened milk you like. Whole milk also works if dairy is not a concern.
  • ¼ cup melted vegan butter
  • Adds richness and moisture. Regular melted butter may be used if preferred.
  • ¾ cup maple syrup
  • Brings natural sweetness and a warm flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour or gluten-free all-purpose flour
  • A 1:1 gluten-free baking blend works well if you want a gluten-free loaf.
  • 1 cup almond flour
  • Adds tenderness and a subtle nutty flavor. If skipping almond flour use additional all-purpose flour as needed for the proper batter texture.
  • 1 cup fresh blueberries
  • Fresh berries are ideal but frozen blueberries can work. Do not thaw frozen berries before adding them.
  • Optional Cream Cheese-Style Frosting
  • 2 ounces vegan cream cheese softened
  • 2 tablespoons melted vegan butter
  • ¾ cup powdered sugar

Method
 

  1. Prepare the pan
  2. Preheat the oven to 375°F. Grease a 9x5-inch loaf pan or line it with parchment paper so the bread lifts out easily.
  3. Mash the bananas
  4. Add the ripe bananas to a large mixing bowl. Mash them with a fork until mostly smooth with a few small lumps.
  5. Add the wet ingredients
  6. Pour in the almond milk, melted butter, maple syrup, and vanilla. Whisk until the mixture looks smooth and evenly combined.
  7. Stir in the leavening
  8. Add the baking powder and baking soda. Stir well so they distribute evenly through the batter.
  9. Add the flours
  10. Add the all-purpose flour and almond flour. Mix gently until a thick batter forms. Avoid overmixing, or the bread may turn dense.
  11. Fold in the blueberries
  12. Gently fold in the blueberries with a spatula. Stir just enough to distribute them without crushing the berries.
  13. Bake the loaf
  14. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  15. Protect the top if needed
  16. If the top is browning too quickly but the center is not fully baked, loosely cover the loaf with foil and continue baking until the middle is set.
  17. Cool completely
  18. Let the bread cool in the pan for about 10 to 15 minutes, then transfer it to a wire rack. Cool before frosting or slicing for the cleanest texture.
  19. Add the optional frosting
  20. Beat the vegan cream cheese, melted vegan butter, and powdered sugar until smooth. Drizzle or spread it over the cooled loaf, then slice and serve.

Notes

  • Use very ripe bananas. Bananas with brown spots are sweeter and easier to mash.
  • Do not overmix the batter. Quick breads stay softer when mixed gently.
  • Toss berries lightly in flour if desired. This can help keep blueberries from sinking too much.
  • Use fresh blueberries for the prettiest slices. Frozen berries work, but they may streak the batter purple.
  • Check the center carefully. Banana bread can look done on the outside before the middle is fully baked.
  • Cool before frosting. Warm bread will melt the frosting and make it runny.
  • Make it nut free. Skip almond flour and use all-purpose flour instead if needed.