Name: Easy Vegan Blueberry Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 3 medium-to-large ripe bananas (about 1 1/2 cups mashed); 1/3 cup neutral oil (such as canola or light olive); 1/2 cup nondairy milk; 2/3 cup packed light brown sugar; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1 heaping cup fresh or frozen blueberries (tossed with 1 tsp flour)

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This Easy Vegan Blueberry Banana Bread is a moist, tender loaf studded with sweet bananas and bursts of juicy blueberries. It’s a foolproof recipe that I’ve baked many times for weeknight breakfasts and potlucks. I test small tweaks every time so the texture stays reliably soft and the flavor stays bright.

Why Make This Recipe

It’s naturally egg-free and dairy-free, so it works for many diets without sacrificing texture.
The fruit keeps the bread moist and adds natural sweetness, cutting back on added sugar.
It’s quick to mix in one bowl and bakes in about an hour — great for grab-and-go breakfasts.
Blueberries add antioxidants while bananas boost potassium and fiber.
Personal insight: I love this loaf because it freezes and thaws beautifully, so a single bake covers breakfasts for days. If you prefer lower-sugar options, you might like this sugar-free banana bread recipe I tested as well.

Recipe Overview

Prep time: 15 minutes
Cook time: 50–60 minutes at 350°F (175°C)
Total time: about 1 hour 10 minutes including cooling
Servings: 8–10 slices (1 standard 9×5-inch loaf pan)
Difficulty: Easy
Method: One-bowl mixing, fold in blueberries, bake in a greased 9×5-inch loaf pan until a toothpick comes out clean.

My Experience Making This Recipe

I developed this version after testing a half-dozen ratios of banana, oil, and flour to avoid a gummy crumb. I learned that 3 medium-to-large ripe bananas (about 1 1/2 cups mashed) with 2/3 to 3/4 cup total wet fat keeps the loaf tender without oiliness. Tossing blueberries in a little flour before folding stopped them from sinking every time.

How to Make Easy Vegan Blueberry Banana Bread

Start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment. Make a flax “egg” (2 tbsp ground flaxseed + 6 tbsp water) and let it thicken for 5 minutes. In a large bowl mash 3 ripe bananas, whisk in 1/3 cup neutral oil (like canola or light olive), 1/2 cup nondairy milk, 2/3 cup packed light brown sugar, and 1 tsp vanilla. Whisk dry ingredients (1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon) in a separate bowl, then add to wet just until combined. Gently fold in 1 heaping cup fresh or frozen blueberries (tossed with 1 tsp flour). Pour batter into pan, smooth the top, and bake 50–60 minutes; if the top browns too quickly, tent with foil after 30–35 minutes. Cool 15 minutes in the pan, then transfer to a rack to finish cooling before slicing.

Expert Tips for Success

Use ripe bananas that are heavily spotted — they add sweetness and moisture and help structure the crumb.
Make the flax eggs ahead and let them gel for a full 5–10 minutes to better mimic egg binding.
Toss blueberries with a teaspoon of flour to keep them from sinking or bleeding too much into the batter.
Measure flour by spooning into the cup and leveling with a knife to avoid a dry, dense loaf. A kitchen scale (about 220 g for 1 3/4 cups all-purpose) gives best results.
Use an instant-read thermometer if unsure: the center should register about 205°F (96°C) when fully baked.

How to Serve Easy Vegan Blueberry Banana Bread

Slice and serve warm with a smear of vegan butter or nut butter for breakfast.
Toast slices lightly and top with yogurt (dairy-free if needed) and extra berries for brunch.
Cut into small squares for party platters or pack slices for lunchboxes or picnics.
For a dessert twist, warm a slice and serve with a scoop of vegan vanilla ice cream and a sprinkle of toasted oats.

Storage and Reheating Guide

Store cooled bread at room temperature in an airtight container or wrapped in foil for up to 2 days. For longer storage, refrigerate up to 5 days in an airtight container to slow mold. Freeze slices or whole loaf for up to 3 months; wrap tightly in plastic wrap and place in a freezer bag. Reheat frozen slices in a 325°F (160°C) oven for 10–15 minutes or microwave 20–30 seconds per slice; for best texture, refresh in a 350°F (175°C) oven for 5–8 minutes after thawing.

Recipe Variations

Gluten-free: Substitute 1:1 gluten-free flour blend that contains xanthan gum and add 1–2 tbsp nondairy milk if batter seems thick. See tested approaches in many GF recipes for best blends.
Lower-oil: Replace half the oil with unsweetened applesauce (equal volume) for a lighter loaf, but expect a slightly softer crumb.
Nutty add-ins: Fold in 1/2 cup chopped walnuts or pecans for crunch and more protein.
Lemon-blueberry: Add 1 tsp lemon zest and 1 tbsp lemon juice to the wet mix for a lemony lift that brightens the blueberries.

Nutritional Highlights

Bananas provide potassium and natural sugars, which fuel energy without processed sweeteners.
Blueberries provide antioxidants and a vitamin boost that pairs well with whole-grain flour if you choose it.
Allergen information: this recipe contains wheat (gluten) unless you use a certified gluten-free flour; it is naturally egg- and dairy-free. Portion guidance: one slice (about 1/8th loaf) is a reasonable serving for breakfast or a snack.

Troubleshooting Common Issues

Dense or gummy loaf: You likely overmixed the batter or added too much flour. Fold dry into wet just until combined and check your flour measurement.
Soggy center: You may need more baking time or your pan could be too small; tent with foil and bake an extra 10–15 minutes, checking doneness with a toothpick or thermometer.
Blueberries turning the batter purple: Use fresh berries or toss frozen berries well in flour; folding them in gently keeps color transfer minimal.

Frequently Asked Questions

Q1: Can I use frozen blueberries without changing the recipe?
A1: Yes. Do not thaw them first; toss frozen blueberries in a teaspoon of flour and fold them into the batter straight from the freezer. This prevents color bleed and sinking. You may need to add 3–5 extra minutes to the bake time.

Q2: How ripe should the bananas be for best flavor and texture?
A2: Use bananas that are mostly brown-spotted or mostly brown — they mash easily and are sweeter, which reduces the need for extra sugar. Under-ripe bananas will make the loaf less flavorful and can affect moisture.

Q3: Can I halve this recipe to make muffins?
A3: Yes. Use a standard 12-muffin tin, fill each cup about 3/4 full, and bake at 350°F (175°C) for 18–22 minutes. Check with a toothpick; muffins will bake faster than a loaf.

Q4: Will this recipe hold up in high altitude?
A4: At high altitude, reduce baking powder by 1/8 to 1/4 tsp, slightly increase liquid (by 1–2 tbsp), and reduce sugar by 1–2 tbsp if you notice collapsing. Watch the bake time closely and use a thermometer to confirm doneness.

Conclusion

If you want other vegan takes on blueberry banana loaves, check this Vegan Blueberry Banana Oat Bread – The Simple Veganista for an oat-forward version. For a slightly different texture and ratio, try Vegan Banana Blueberry bread – Rainbow Nourishments. If you prefer a lighter sweetener profile with a tested method, see Healthy Vegan Blueberry Banana Bread – Easy Recipe | Donut …. For gluten-free bakers, this Gluten Free Vegan Blueberry Banana Bread – The Loopy Whisk outlines useful flour blends. Another reliable GF take is available at Gluten-Free Vegan Blueberry Banana Bread – Rhian’s Recipes.

Easy Vegan Blueberry Banana Bread