This Gluten-Free Vegan Blueberry Banana Bread is seriously moist, sweet and fruity and free from added sugar!
So I posted these Blueberry Muffins the other day for people in search of healthy breakfast or snack recipes, and this Gluten-Free Vegan Banana Blueberry Bread is another great candidate!
This Gluten-Free Vegan Blueberry Banana Bread is healthier than the traditional version as it’s naturally sweetened using bananas and blueberries, so it’s also free from added sugar.
If you prefer a sweeter banana bread, you could add a few tablespoons of a sweetener of choice such as maple syrup or agave syrup.
I decided to add blueberries for extra sweetness and flavour, and I love how they create little juicy pockets of fruitiness.
Although banana bread usually contains cinnamon, I wasn’t sure how everyone would feel about mixing cinnamon with blueberries, so I’ve left that as optional.
And if you’re not into blueberries, you can swap them for any other similar fruit, such as blackberries, raspberries or cherries.
The moisture in this banana bread comes not only from the bananas and blueberries, but also ground almonds, which help to bind the mixture together as well as helping the banana bread rise in the oven.
The almonds also add a nice amount of protein and fibre, making the banana bread more substantial too.
Though nothing beats a delicious slice of banana bread fresh out the oven, it keeps well covered in the fridge for up to a few days, and freezes well too, which makes it perfect for a quick breakfast.
Unless eaten on the day that it’s been made, I would recommend warming up your slice of banana bread in the toaster.
For more blueberry recipes, check out my:
And for more bananas, check out my:
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Helpful tools to make this Gluten-Free Vegan Blueberry Banana Bread:
Gluten-Free Vegan Blueberry Banana Bread
- 3 medium-sized ripe bananas
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar *(ensure gluten-free if necessary)
- Pinch of salt
- 1/2 teaspoon ground cinnamon (optional)
- 150 g (1 1/4 cup) ground almonds (almond meal) **
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
- 100 g (1 cup) fresh blueberries
To decorate (optional):
- 3 tablespoons flaked almonds or coconut
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
- Add the blueberries and fold them in gently to make sure you don’t crush them
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
- Scatter over flaked almonds or coconut, if desired
- Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
- Once out the oven, leave to cool completely before cutting
- Keeps covered in the fridge for up to a few days - best reheated in the toaster!
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