Vegan Blueberry Banana Bread with Cream Cheese Frosting Recipe
Introduction
This Blueberry Banana Bread is a moist and flavorful treat perfect for breakfast or a snack. Packed with fresh blueberries and ripe bananas, it offers a delightful balance of sweetness and texture. Whether you’re vegan or just looking for a wholesome loaf, this recipe is simple and satisfying.
Ingredients
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- 1/4 cup melted vegan butter
- 3/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1 1/2 cup regular or gluten-free all purpose flour
- 1 cup almond flour (or an additional 1/2 cup of regular or gluten-free all purpose flour)
- 1 cup fresh blueberries (if not in season, frozen blueberries are fine)
- 2 oz vegan cream cheese
- 2 tbsp melted vegan butter (for frosting)
- 3/4 cup powdered sugar (for frosting)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper.
- Step 2: In a large bowl, mash the ripe bananas with a fork. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla. Mix well using a fork or whisk.
- Step 3: Stir in the all-purpose flour and almond flour until a thick batter forms. Gently fold in the blueberries to avoid bursting them.
- Step 4: Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until the loaf has risen fully and is golden brown on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Step 5: If the top browns too quickly before the center is cooked, cover the loaf loosely with foil and continue baking until done.
- Step 6: Remove the bread from the oven and allow it to cool in the pan for a few minutes before transferring to a wire rack.
- Step 7: For the vegan cream cheese frosting, beat together the vegan cream cheese, melted vegan butter, and powdered sugar until smooth and creamy. Drizzle or spread over the cooled bread before serving.
- Step 8: If you prefer no frosting, enjoy a warm slice with a pat of melted vegan butter for extra richness.
Tips & Variations
- Use frozen blueberries if fresh are out of season; thaw and drain them to prevent excess moisture.
- Substitute maple syrup with agave nectar or coconut sugar for different sweetness notes.
- To make it nut-free, replace almond flour with extra all-purpose flour.
- Add a teaspoon of cinnamon or nutmeg for a warm spice flavor.
Storage
Store the blueberry banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dairy milk instead of almond or oat milk?
Yes, regular dairy milk can be used if you are not avoiding animal products. The texture and flavor will remain delicious.
How do I prevent the blueberries from sinking in the batter?
Toss the blueberries lightly in a small amount of flour before folding them into the batter. This helps them suspend evenly throughout the bread.
Print
Vegan Blueberry Banana Bread with Cream Cheese Frosting Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This moist and flavorful Blueberry Banana Bread combines ripe bananas and fresh blueberries into a wholesome loaf perfect for breakfast or a sweet snack. Made vegan with almond milk, vegan butter, and optional vegan cream cheese frosting, this recipe is easy to prepare and can be adapted for gluten-free diets. The loaf bakes to a golden brown with a tender crumb, enriched by the natural sweetness of maple syrup.
Ingredients
Bread Batter
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- 1/4 cup melted vegan butter
- 3/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 cup regular or gluten-free all-purpose flour
- 1 cup almond flour (or an additional 1/2 cup regular or gluten-free all-purpose flour)
- 1 cup fresh blueberries (or frozen if out of season)
Vegan Cream Cheese Frosting (optional)
- 2 oz vegan cream cheese
- 2 tbsp melted vegan butter
- 3/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare your loaf pan by greasing it with non-stick baking spray or lining it with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, use a fork to mash the overripe bananas thoroughly. Add the almond or oat milk, melted vegan butter, maple syrup, baking powder, baking soda, and vanilla extract. Whisk or mix with a fork until all wet ingredients are well combined.
- Add Flours and Blueberries: Gradually add the regular all-purpose flour and almond flour to the wet mixture. Mix gently until you form a thick batter. Carefully fold in the fresh or frozen blueberries to distribute them evenly without breaking.
- Bake the Bread: Pour the thick batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for about 50 minutes or until the loaf has risen fully and the top is golden brown. Check doneness by inserting a toothpick into the center; it should come out clean. If the top darkens too quickly but the center is not cooked, cover the top with aluminum foil and continue baking until done.
- Cool and Prepare Frosting: Remove the bread from the oven and allow it to cool in the pan for a few minutes before transferring to a wire rack. While the bread cools, prepare the optional vegan cream cheese frosting by mixing vegan cream cheese, melted vegan butter, and powdered sugar with a hand mixer until smooth and creamy.
- Serve: Once cooled, drizzle the frosting over the bread if using. Alternatively, enjoy warm slices with a pat of melted vegan butter for a simple finish.
Notes
- If fresh blueberries are unavailable, frozen blueberries work well; do not thaw them before folding into the batter to prevent color bleeding.
- Cover the bread with foil during baking if the top browns too fast to ensure even cooking.
- For a gluten-free version, use gluten-free all-purpose flour and ensure all ingredients are certified gluten-free.
- The banana bread is best eaten within 2-3 days but can be stored refrigerated for up to a week or frozen for longer storage.
- Adjust sweetness by slightly reducing maple syrup if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry banana bread, vegan banana bread, gluten-free banana bread, vegan cream cheese frosting, healthy banana bread, easy baking recipe
