Healthy blueberry banana bread (vegan, one-bowl)

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Who doesn’t love banana bread? This vegan banana loaf is packed with juicy blueberries, low in sugar, and absolutely delicious!

This recipe works perfectly in a junior loaf pan (6.375 x 3.75 inch). I have also tested it several times in a regular 8 x 4 inch loaf pan by using 1.5x the ingredients. (If you use 1.5x the ingredients, a 12-cup muffin pan will work as well!)

You can line the baking pan or simply grease it with cooking oil.

For best results, I would recommend measuring the ingredients with a kitchen scale. If you are using measuring cups, make sure to scoop the dry ingredients into the cup, then level off the top with a knife or spatula. 

For a different variation, feel free to use other berries in place of the blueberries! (Just make sure the total weight is 100 grams; you may also have to chop the berries if they are large.)

More dessert recipes made in a loaf pan:

• Fluffy blueberry lemon loaf cake
• Chocolate peanut butter banana loaf cake
• Chocolate banana bread

Healthy blueberry banana bread (vegan, one-bowl)

Who doesn't love banana bread? This vegan blueberry banana loaf is packed with juicy blueberries, low in sugar, and absolutely delicious!

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Prep Time 10 mins

Cook Time 50 mins

Course Snacks / Desserts

Servings 1 junior loaf

Ingredients

  

• 1 1/4 cup all-purpose flour | 150g
• 1 1/4 tsp baking powder | 6g
• 1/4 tsp baking soda | 1g
• pinch sea salt
• 2 tbsp sugar | 25g*; such as pure cane sugar
• 2 mashed ripe bananas | large
• 3 tbsp neutral oil | 45g; such as canola or grapeseed
• 1/4 cup plant-based milk | 60g
• 2/3 cup blueberries | 100g; fresh or frozen

Instructions

• Preheat oven to 350F / 180C and grease a junior loaf pan. (See notes below for a regular loaf pan.)
• In a bowl, combine the wet ingredients: bananas, sugar, oil, and milk. 
• Sift in all the dry ingredients: flour, baking soda, baking powder, and salt. Toss in the blueberries, then fold the mixture with a spatula until combined.
• Transfer the batter to the pan and bake for 50-60 minutes, or until an inserted skewer comes out clean. 
• Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

This recipe, as written, works for a 6.375 x 3.75 inch pan. For an 8 x 4 inch loaf, scale up the ingredients by 1.5.

*I only used 2 tablespoons of sugar because I don’t like my bread very sweet. You can omit sugar completely; the loaf will be more dense and even less sweet. For a sweeter bread, use up to 1/2 cup (100g) sugar; the loaf will be fluffier and much sweeter. I’ve tested this recipe with no sugar and up to 1/3 cup sugar, but traditional banana bread recipes call for large amounts of sugar and tend to be more moist.

Keyword Bananas, Berries, Dessert, Snacks & desserts, Sweet breads