Description
This vegan, gluten-free Blueberry Banana Bread combines ripe bananas, fresh blueberries, and wholesome flours to create a moist and flavorful loaf. Sweetened naturally with maple syrup and enriched with coconut oil, it’s a perfect healthy treat for breakfast or snack that caters to those with dietary restrictions while still delivering delicious homemade comfort.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Fruit
- 1 cup blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the bread evenly.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until you achieve a smooth consistency, which will act as a natural sweetener and binder.
- Combine Wet Ingredients: Add the maple syrup, melted coconut oil, and vanilla extract to the mashed bananas and mix well to blend all wet ingredients together.
- Prepare Dry Ingredients: In a separate bowl, whisk together almond flour, gluten-free oat flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing and ensure tender bread texture.
- Add Blueberries: Gently fold in the fresh blueberries to preserve their shape and prevent them from bursting too much in the batter.
- Pour Batter: Pour the batter into a greased loaf pan, spreading it out evenly for consistent baking.
- Bake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Let the bread cool in the pan for a few minutes, then transfer to a cooling rack before slicing to retain structure and flavor.
Notes
- Ensure bananas are very ripe for natural sweetness and moisture.
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent color bleeding.
- If a loaf pan isn’t available, muffin tins can be used for mini bread servings.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For added texture, sprinkle nuts or seeds on top before baking.
