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!
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.