Blueberry Banana Bread (vegan & gluten-free) Recipe
There is something truly magical about a loaf of Blueberry Banana Bread (vegan & gluten-free) fresh out of the oven. This recipe captures the cozy comfort of banana bread, infused with the lovely burst of juicy blueberries and the wholesome goodness of gluten-free flours. Each moist slice offers a perfect balance of natural sweetness, subtle spices, and a tender crumb that vegan and gluten-free eaters will absolutely adore. It’s not just a tea-time treat; it’s a heartfelt hug wrapped in bread form, ideal for sharing with friends or savoring on a quiet morning.
Ingredients You’ll Need
Gathering the right ingredients is such a joy because they’re all natural, simple, and work harmoniously together to create the perfect Blueberry Banana Bread (vegan & gluten-free). Each plays a crucial role in the bread’s texture, moisture, or flavor, making it irresistibly delicious.
- Bananas (3 medium, about 300 grams): Ripe bananas provide natural sweetness and moisture, crucial for binding and flavor.
- Ground almonds (1 cup, 100 grams): Adds a nutty depth and tender crumb to this gluten-free loaf.
- Sorghum flour (3/4 cup, 95 grams): A sturdy gluten-free flour that keeps the bread light but hearty.
- Brown rice flour (1/2 cup, 70 grams): Offers a mild flavor and helps balance texture for that perfect slice.
- Tapioca flour or arrowroot (1/4 cup, 30 grams): Infuses a bit of chewiness, assisting the bread to stay soft and moist.
- Baking powder (1 teaspoon): Gives the loaf a gentle rise and fluffiness.
- Bicarbonate of soda (1 teaspoon): Helps create that tender crumb combined with acidic ingredients.
- Cinnamon (1 teaspoon): Infuses warming notes that pair beautifully with bananas and blueberries.
- Ginger (1 teaspoon, optional): Adds a subtle spicy kick for an extra layer of flavor.
- Pinch of sea salt: Enhances all the sweet and savory flavors within.
- Ground flaxseed (2 tablespoons) + 6 tablespoons water: The vegan egg substitute that binds everything perfectly.
- Olive oil (1/4 cup, 60 ml): Keeps the bread moist and adds richness without overpowering.
- Apple cider vinegar (2 teaspoons): Activates the baking soda and adds brightness.
- Maple syrup (2 tablespoons) or almond milk for sugar-free option: Sweetens naturally without refined sugar.
- Blueberries (1 cup, 150 grams): Juicy bursts of tart flavor that make every bite exciting.
How to Make Blueberry Banana Bread (vegan & gluten-free)
Step 1: Get Ready and Prep Your Base
Start by preheating your oven to 350 °F (180 °C) and lining a 10″ x 4 1/2″ loaf tin with baking paper. This simple prep sets the stage for baking success and keeps your bread from sticking.
Step 2: Create Your Flax “Egg”
Mix the ground flaxseed with 6 tablespoons of water and let it thicken into a gel-like consistency. This flax “egg” is your secret weapon for creating that perfect vegan binder. Patience here means a better texture in every slice.
Step 3: Mash the Bananas
Peel and mash your ripe bananas with a fork until smooth. These natural sweeteners are the backbone of the banana bread’s moistness and rich flavor.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together ground almonds, sorghum flour, brown rice flour, tapioca flour, baking powder, bicarbonate of soda, cinnamon, optional ginger, and a pinch of sea salt. Taking time to combine these ensures even distribution of everything that makes this bread rise and taste amazing.
Step 5: Combine Wet Ingredients
In another bowl, whisk together your thickened flax eggs, olive oil, apple cider vinegar, and your choice of maple syrup or almond milk. This wet mix brings richness and activates those leavening agents when combined with the dry ingredients.
Step 6: Bringing It All Together
Add the wet ingredients and mashed bananas to the dry bowl and stir gently until everything is just combined into a thick, beautiful batter. Avoid over-mixing to keep the loaf tender.
Step 7: Fold in the Blueberries
Gently fold in the fresh blueberries to distribute them evenly without breaking too many. Their juicy sweetness shines best when they stay intact in the batter.
Step 8: Bake to Perfection
Transfer the batter to your lined loaf tin, smooth the surface, and bake for around 45 minutes or until a cocktail stick inserted in the center comes out mostly clean with a slight moisture—this means the bread is perfectly sticky and moist without being underdone.
Step 9: Cool and Optional Decor
Once baked, allow the bread to cool completely before slicing. If you want to elevate it further, top with whipped plant-based cream, extra blueberries, flaked coconut, and edible dried cornflowers for an impressive and delicious finish.
How to Serve Blueberry Banana Bread (vegan & gluten-free)
Garnishes
Simple toppings like a dollop of whipped plant-based cream, a sprinkle of flaked coconut, or a few fresh blueberries add a fresh burst of texture and beauty to your slices. Edible dried cornflowers also make the presentation feel extra special and inviting.
Side Dishes
This bread pairs wonderfully with a hot cup of herbal tea or coffee, morning smoothies, or even a bowl of fresh fruit salad for a well-rounded breakfast or snack experience. Its natural sweetness balances savory sides like vegan cream cheese or nut butters as well.
Creative Ways to Present
Try serving slices topped with almond butter and a drizzle of maple syrup or layering between thick slices of vegan cream cheese and berry jam to make a delightful sandwich treat. You could also cube leftover bread for a vegan-friendly bread pudding or French toast variation.
Make Ahead and Storage
Storing Leftovers
Once cool, wrap your Blueberry Banana Bread (vegan & gluten-free) tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days—perfect for quick grab-and-go breakfasts or snacks.
Freezing
This loaf freezes beautifully. Slice it beforehand for easy portioning and pop the slices in a freezer-safe bag or container. When you want a treat, just thaw slices overnight in the fridge or at room temperature, and warm gently to bring back that freshly baked feeling.
Reheating
Reheat slices in a toaster or warm in the oven for a few minutes to revive the moist, tender texture and bring out the sweet aroma of bananas and blueberries. Avoid microwaving if possible to maintain the bread’s crumb and flavor integrity.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to gently fold them into the batter while still frozen to avoid turning your batter purple. You might want to pat them dry slightly to reduce extra moisture.
Is it necessary to use all three types of flour?
Yes, the combination of ground almonds, sorghum, and brown rice flours creates the perfect balance of texture and structure in this gluten-free loaf. Tapioca flour adds chewiness, so each plays a unique role that’s worth keeping.
How ripe should the bananas be?
The riper, the better! Look for bananas with brown spots and a sweet fragrance—these provide the most moisture and natural sweetness, essential for that perfect flavor.
Can I substitute the olive oil for another oil?
Yes, you can use melted coconut oil, avocado oil, or even a neutral vegetable oil. Olive oil keeps the flavor mild and moist, but feel free to use what you have on hand.
Is it possible to make this bread sugar-free?
Definitely! Simply swap the maple syrup for almond milk or another unsweetened plant milk. The natural sweetness from bananas and blueberries will keep the loaf deliciously satisfying.
Final Thoughts
There’s a deep joy in baking something as wholesome and delicious as this Blueberry Banana Bread (vegan & gluten-free), especially knowing it suits so many diets without sacrificing flavor or texture. Whether you’re an experienced baker or just starting, this recipe is a warm, inviting way to enjoy a naturally sweet, tender loaf that’s sure to become a beloved favorite. Go ahead, give it a try, and watch how quickly it disappears at your table!
