This Gluten-Free Vegan Blueberry Banana Bread is seriously moist, sweet and fruity and free from added sugar!
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!
Why you’ll love this Gluten-Free Vegan Blueberry Banana Bread:
- it’s undetectably vegan and gluten-free
- it’s super moist
- it’s packed with juicy blueberries
- it’s fragrant and fruity
- it’s healthier than the traditional version
- it’s free from added sugar
- it’s full of banana flavour
- it’s perfectly sweet
- it’s super easy to make
- it’s filling and satisfying
- it’s great for breakfast, brunch, a snack or dessert!
How to make this Gluten-Free Vegan Blueberry Banana Bread
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas in a wide-bottomed bowl using a fork.
- Mix together all the ingredients in a glass mixing bowl – use a measuring jug to measure out the plant-based milk.
- Transfer the mixture to a one-pound loaf tin.
Tip: Line the tin with greased baking paper to make it easier to remove the banana bread afterwards.
- Scatter over flaked almonds to decorate, if desired.
- Bake in the oven for around 45 minutes, until an inserted skewer comes out clean.
Tip: Leave the banana bread to cool down on a cooling rack before putting it away to store, to make sure it doesn’t get soggy!
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- if you prefer a sweeter banana bread, you can sweeten it with any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can omit the cinnamon – I wasn’t sure how everyone would feel about mixing cinnamon with blueberries, so I’ve left that as optional
- you can add a handful of chopped walnuts or some desiccated coconut
- you can top the banana bread with flaked almonds or coconut flakes before baking
- you can use either fresh or frozen blueberries
- you can substitute the blueberries with any other similar fruit, such as blackberries, raspberries or cherries.
How long does this Blueberry Banana Bread keep for?
Although 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. It freezes well too – just slice before storing in the freezer. Unless eaten on the day that it’s been made, I would recommend warming up your slice of banana bread in the toaster.
More banana recipes:
More blueberry recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
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 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 until you get a loose batter. 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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