Today has been a pretty good day so far. I started out with a workout on the bike. Due to the cold weather now, I ride inside with my bike on a trainer. I would much rather be outside, but the Indiana winter doesn’t exactly allow it. Then I went to the Recover Fast Spa. I did the hot-cold plunge today. It was intense. Going from 105 degree water to 50 degree water is quite a shock. It felt amazing when I was done!
Now back to the star of the show. Vegan Blueberry Banana Bread. I have been experimenting vegan recipes lately. I have to say, you wouldn’t even know this recipe is vegan. It tastes like your typical unhealthy banana bread. I actually made a second loaf today of banana walnut bread to take to some friends.
This bread was so moist. Thanks to the three, large, and very ripe bananas I used. By the way, the more ripe the bananas, the better they are for baking. If you have extra ripe bananas that you haven’t been able to use, you can peel them and and freeze them for whenever you need to use them.
This bread was a huge hit with my brother too. He helped finish off the loaf pretty quick. I think my favorite part was having the big blueberries to go with the banana flavor. Blueberry and banana is amazing in bread. You must try it!
PrintVegan Blueberry Banana Bread
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 12 slices 1x
Description
This vegan bread was super moist and had the perfect amount of sweetness. A delicious banana bread filled with blueberries. Perfect as breakfast or dessert.
Ingredients
- 1 cup (120g) whole wheat flour
- 1 cup (120g) oat flour
- 1 and 1/2 scoops (30g) unflavored brown rice protein powder*
- 2 tbsp. granulated stevia
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/3 cup (112g) organic light agave syrup
- 3 very ripe large bananas (335g)
- 3 tbsp. (42g) coconut oil
- 1/4 cup unsweetened almond milk
- 1 and 1/2 tsp. vanilla extract
- 1 cup (140g) blueberries
Instructions
- Preheat oven to 350F. Mix flour, brown rice protein, stevia, baking soda, baking powder and cinnamon in a bowl. Mash banana in a separate bowl. Heat coconut oil in a small bowl and add to mashed banana. Mix well. Add almond milk, agave syrup, and vanilla extract. Mix again. Combine wet and dry ingredients and mix well. Be careful not to over mix. Fold in blueberries. Spray a loaf pan or grease with coconut oil. Pour batter into pan. Bake for about 35-40 minutes or until a knife comes out clean. Mine took about 40 minutes and it was perfect. Let completely cool and slice into 12 slices.
Notes
* Can substitute for an equal amount of flour.
- Category: Breakfast/Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 11
- Fat: 4
- Carbohydrates: 34
- Fiber: 3
- Protein: 3
Test says
Wow! Great Recipe!
Dana Sibilsky says
I’ve been trying to go vegan. Do you have any tips or resources I can start reading?
Spencer Miller says
Hi Dana,
I very rarely do vegan recipes and do not eat a vegan diet. I do not know where to start reading, but I am sure you could just start doing some research online and find everything you need!
Spencer