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    Home » Recipes » Baking & Desserts

    Gluten-Free Vegan Blueberry Banana Bread

    Last updated - July 11, 2021; Published - April 21, 2020 By Rhian Williams 97 Comments

    Jump to Recipe Print Recipe
    A loaf of gluten-free vegan blueberry banana bread with three slices cut from it

    This Gluten-Free Vegan Blueberry Banana Bread is seriously moist, sweet and fruity and free from added sugar! It's packed with juicy blueberries, healthier than the traditional version and super easy to make! Great for breakfast, brunch, a snack or dessert!

    A loaf of gluten-free vegan blueberry banana bread with three slices cut

    I posted these Gluten-Free Vegan 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!

    Tips for what type of bananas to use

    Banana bread is always best made using ripe bananas. This is because they're naturally sweeter and they're softer so easier to mash. However, if you don't have any ripe bananas, this recipe will still work with normal bananas too.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mash the bananas in a wide-bottomed bowl using a fork.
    Mashed bananas in a white bowl against a white background
    • Mix together all the ingredients in a glass mixing bowl - use a measuring jug to measure out the plant-based milk.
    Gluten-free vegan banana bread batter with blueberries in a bowl
    • 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.

    Gluten-free vegan banana bread batter with blueberries in a loaf tin lined with baking paper
    • 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!

    Basic substitutions you can make

    • 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 replace the ground almonds (almond meal/almond flour) with ground walnuts.
    • For a nut-free version: replace 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.

    Things you can add to this recipe

    • 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.

    Should you use fresh or frozen blueberries?

    Either fresh or frozen blueberries will work for this recipe. For best results, carefully stir frozen blueberries into the batter at the very last minute, making sure they are still frozen when you mix them in. This will stop the colour of the blueberries 'bleeding' into the batter.

    Can you use other fruits?

    You can replace the blueberries with any other similar fruit, such as blackberries, raspberries or cherries. You can also use dried fruit instead, such as raisins or chopped dates or dried pineapple, papaya or mango.

    Can you omit the fruits altogether?

    Yes! Here are some alternative banana bread recipes which you might prefer if you don't want to add fruits:

    • Gluten-Free Vegan Chocolate Chip Banana Bread
    • Gluten-Free Vegan Banana Walnut Bread
    • Gluten-Free Vegan Chocolate Banana Bread

    How long does this 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. Unless eaten on the day that it's been made, I would recommend warming up your slice of banana bread in the toaster.

    Can you freeze this Banana Bread?

    Yes - just slice before storing in the freezer. 

    A loaf of gluten-free vegan blueberry banana bread with three slices cut

    More banana recipes

    • Banana Overnight Oats
    • Gluten-Free Vegan Banana Cake
    • Gluten-Free Vegan Chocolate Banana Bread
    • Vegan Banana Oatmeal
    • Gluten-Free Vegan Blueberry Banana Muffins
    • Gluten-Free Vegan Peanut Butter Banana Bread

    More blueberry recipes

    • Gluten-Free Vegan Blueberry Muffins
    • Gluten-Free Vegan Lemon Blueberry Cake
    • Gluten-Free Vegan Blueberry Pie
    • Vegan Lemon Blueberry Mug Cake

    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.

    A loaf of gluten-free vegan blueberry banana bread with three slices cut from it

    Gluten-Free Vegan Blueberry Banana Bread

    This Gluten-Free Vegan Blueberry Banana Bread is seriously moist, sweet and fruity and free from added sugar!
    4.58 from 66 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free vegan banana bread, vegan banana bread, vegan blueberry banana bread
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 10
    Calories: 220kcal
    Author: Rhian Williams

    Ingredients

    • 3 medium-sized ripe bananas
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 1 teaspoon apple cider vinegar *(ensure gluten-free if necessary)
    • Pinch salt
    • ½ teaspoon ground cinnamon (optional)
    • 150 g (1 ¼ cup) ground almonds (almond meal) **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 120 ml (½ 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

    Instructions

    • 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!

    Notes

    *The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.
    **You can alternatively use almond flour
    Nutrition Facts
    Gluten-Free Vegan Blueberry Banana Bread
    Amount Per Serving
    Calories 220 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g30%
    Sodium 44mg2%
    Potassium 155mg4%
    Carbohydrates 23g8%
    Fiber 4g16%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 28IU1%
    Vitamin C 4mg5%
    Calcium 65mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Kristina

      July 12, 2020 at 7:22 pm

      I used Bob’s Red Mill GF Baking Flour.

      Reply
      • Rhian Williams

        July 12, 2020 at 10:12 pm

        It could be your oven - you could try baking at a slightly lower temperature for a longer period of time. Hope that helps!

    2. Kim

      August 20, 2020 at 2:50 pm

      I was surprised not to see an egg substitute in the ingredients. I am considering adding chia eggs for extra fiber and as a binder. Would that drastically affect the finished product? Thank you!

      Reply
      • Rhian Williams

        August 20, 2020 at 3:40 pm

        You can add chia egg as an extra ingredient if you wish, but an egg replacement is really not necessary for this recipe!

    3. Yasuko

      August 21, 2020 at 2:48 am

      5 stars
      Thank you so much!
      It was great! First time feeling successful with your recipe .

      Reply
      • Rhian Williams

        August 21, 2020 at 11:42 am

        Thank you so much, so happy to hear that!

    4. MaryAnn

      September 05, 2020 at 8:26 pm

      I made this recipe today leaving out the cinnamon and it was a little boring. Next time I will add maple syrup or honey and put the cinnamon in it. Otherwise it was tasty.

      Reply
      • Rhian Williams

        September 06, 2020 at 1:44 pm

        Thank you so much for the feedback!

      • Hayley

        June 23, 2021 at 12:05 pm

        Looking forward to trying this recipe for my little girl. She has a lot of allergies. One question, could I replace the almond flour/ground sunflower seeds with flaxseed? Having problems finding ground sunflower and she can't have almonds? Thanks

      • Rhian Williams

        June 23, 2021 at 5:32 pm

        You can use flaxseed, but I'd recommend only using a third of the amount, and cutting down on the amount of plant-based milk. I hope that helps!

    5. N.S.

      November 30, 2020 at 1:00 pm

      Hi— haven’t tried to recipe yet, but soon will. Can fresh cranberries be used in place of blueberries? If yes, a 1:1 sub? Thanks

      Reply
      • Rhian Williams

        November 30, 2020 at 9:07 pm

        Yes that would work, but it might not be sweet enough as fresh cranberries are very sour. I'd suggest using dried cranberries instead of fresh, or if using fresh cranberries, I'd recommend adding some sweetener or sugar to the batter. Hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

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