Blueberry Banana Bread with Vegan Cream Cheese Frosting Recipe
Introduction
This Blueberry Banana Bread is a moist, naturally sweet treat perfect for breakfast or a cozy snack. Made with ripe bananas, fresh blueberries, and a hint of vanilla, it’s a delicious vegan-friendly loaf that everyone will enjoy.
Ingredients
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- ¼ cup melted vegan butter
- ¾ cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups regular or gluten-free all-purpose flour
- 1 cup almond flour (or an additional ½ cup regular or gluten-free all-purpose flour)
- 1 cup fresh blueberries (frozen blueberries can be used if out of season)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper.
- Step 2: In a large bowl, mash the ripe bananas with a fork. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla extract. Mix well using a fork or whisk.
- Step 3: Stir in the regular all-purpose flour and almond flour until a thick batter forms. Gently fold in the blueberries.
- Step 4: Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil and continue baking.
- Step 5: Remove the bread from the oven and allow it to cool in the pan before transferring to a wire rack.
- Step 6 (Optional): To make the vegan cream cheese frosting, mix 2 oz vegan cream cheese, 2 tablespoons melted vegan butter, and ¾ cup powdered sugar until smooth. Drizzle or spread the frosting over the cooled loaf and serve.
- Step 7: If skipping the frosting, enjoy warm slices with a pat of vegan butter for extra richness.
Tips & Variations
- For a nut-free option, substitute the almond flour with additional all-purpose flour.
- Using frozen blueberries is fine, but do not thaw them beforehand to avoid bleeding into the batter.
- Add a teaspoon of cinnamon or nutmeg for extra warmth and flavor.
- If you prefer a less sweet bread, reduce the maple syrup to ½ cup.
Storage
Store the blueberry banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and warm slices in a toaster oven or microwave before serving. If frosted, keep refrigerated and consume within 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dairy milk instead of almond or oat milk?
Yes, you can substitute with any milk of your choice, including dairy milk, but the bread might have a slightly different texture and flavor.
How do I prevent blueberries from sinking to the bottom?
Lightly toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the bread.
PrintBlueberry Banana Bread with Vegan Cream Cheese Frosting Recipe
A moist and flavorful Blueberry Banana Bread made with ripe bananas, fresh or frozen blueberries, and a blend of all-purpose and almond flours. This vegan recipe uses maple syrup as a natural sweetener and can be topped with an optional creamy vegan cream cheese frosting for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf, approximately 8 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Banana Bread
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- ¼ cup melted vegan butter
- ¾ cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups regular or gluten-free all purpose flour
- 1 cup almond flour or an additional ½ cup regular or gluten-free all purpose flour
- 1 cup fresh blueberries (or frozen if out of season)
Cream Cheese Frosting
- 2 oz vegan cream cheese
- 2 tablespoons melted vegan butter
- ¾ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas using a fork. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla extract. Mix thoroughly with a fork or whisk until well combined.
- Add Dry Ingredients and Blueberries: Stir in the regular all-purpose flour and almond flour until a thick batter forms. Gently fold in the blueberries, being careful not to crush them.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the oven for approximately 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly before the middle is done, cover the loaf with foil and continue baking until fully cooked.
- Cool and Frost (Optional): Remove the loaf from the pan and allow it to cool. If desired, prepare the vegan cream cheese frosting by whisking together the vegan cream cheese, melted vegan butter, and powdered sugar with a hand mixer. Drizzle or spread the frosting over the cooled bread before serving.
- Serving Suggestion: If not frosting, enjoy warm slices with a pat of vegan butter for extra richness.
Notes
- If fresh blueberries are not available, frozen blueberries work well—no need to thaw before folding into the batter.
- Cover the bread loosely with foil during baking if it starts to brown too quickly to prevent burning.
- For a nut-free option, substitute almond flour with additional all-purpose or gluten-free flour.
- Ensure bananas are very ripe for maximum sweetness and moistness in the bread.
- The cream cheese frosting is optional but adds a delicious creamy layer that complements the fruity bread.
Keywords: blueberry banana bread, vegan banana bread, blueberry bread, vegan cream cheese frosting, gluten-free banana bread option, healthy sweet bread
