Description
A moist, tender loaf filled with sweet bananas and juicy blueberries, perfect for breakfasts and potlucks.
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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Make a flax “egg” by mixing 2 tbsp ground flaxseed with 6 tbsp water and let it thicken for 5 minutes.
- In a large bowl, mash the ripe bananas and whisk in the oil, nondairy milk, brown sugar, and vanilla.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture just until combined.
- Gently fold in the blueberries that have been tossed in flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes until a toothpick comes out clean; tent with foil if the top browns too quickly after 30–35 minutes.
- Cool in the pan for 15 minutes, then transfer to a rack to cool before slicing.
Notes
This loaf freezes and thaws beautifully, making it great for meal prep. For lower sugar options, consider using sugar-free substitutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan