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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:
Healthy blueberry banana bread (vegan, one-bowl)
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.
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