Blueberry Banana Bread with Vegan Cream Cheese Frosting Recipe
This Blueberry Banana Bread is a moist, flavorful vegan loaf packed with fresh blueberries and natural sweetness from ripe bananas and maple syrup. Made with a combination of all-purpose and almond flours, this bread is optionally topped with a creamy vegan cream cheese frosting, making it perfect for breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Batter
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- 1/4 cup melted vegan butter
- 3/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 cups regular or gluten-free all-purpose flour
- 1 cup almond flour (or an additional 1/2 cup regular or gluten-free all-purpose flour)
- 1 cup fresh blueberries (or frozen if out of season)
Frosting (Optional)
- 2 oz vegan cream cheese
- 2 tbsp melted vegan butter
- 3/4 cup powdered sugar
Instructions
- Preheat Oven: 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.
- Prepare Batter: In a large bowl, mash the overripe bananas using a fork. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla extract. Mix thoroughly using a fork or whisk until well combined.
- Add Flours and Blueberries: To the wet mixture, add the all-purpose flour and almond flour. Mix gently until a thick batter forms. Carefully fold in the blueberries to distribute them evenly without breaking them.
- Bake Bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for about 50 minutes or until the loaf has risen completely and the top is golden brown. Use a toothpick inserted into the center to check for doneness; it should come out clean. If the top browns too quickly before the center is cooked, cover the loaf loosely with foil and continue baking until done.
- Cool and Frost (Optional): Remove the loaf from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. To make the frosting, beat the vegan cream cheese, melted vegan butter, and powdered sugar together with a hand mixer until smooth. Drizzle or spread the frosting on top of the cooled bread.
- Serve: Enjoy your blueberry banana bread warm with a pat of vegan butter if you prefer it without frosting. Slice and serve as a delicious breakfast or snack.
Notes
- Use frozen blueberries if fresh are not in season. Thaw and drain excess moisture before adding.
- You can substitute oat milk with any other plant-based milk of your choice.
- Cover with foil during baking if the top browns too fast but the center remains undercooked.
- The almond flour adds moisture and a subtle nutty flavor but can be replaced with additional all-purpose flour if needed.
- For best results, use overripe bananas as they provide natural sweetness and moisture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: blueberry banana bread, vegan banana bread, blueberry loaf, vegan baking, dairy-free bread, healthy banana bread
