Moist, fluffy, and refreshing blueberry bread with a sweet and tart maqui berry frosting. This banana blueberry loaf is gluten-free, vegan, oil-free, and packed with antioxidants! Not to mention that it’s also super simple to bake. This blog post is kindly sponsored by SUNFOOD; however, all thoughts and opinions are my own.
Moist Blueberry Banana Bread
Yes, it’s true- this banana blueberry bread really does taste as good as it looks. I think we’ll all be coming out of 2020 as banana bread making experts with all this extra time we’ve spent at home, so it’s definitely good to have lots of fun ways to jazz up your baking and find new favorites.
This cake blends the creamy sweetness of banana, with the subtle freshness of blueberries and the tart and sweet flavor of maqui berries. The results – a banana blueberry cake that hits all the right flavor spots! Plus, with lots of fruits involved, this recipe also packs a whole lot of nutrition (and a healthy dose of antioxidants) too. Who says you can’t have a nutritional cake?
The Ingredients & Swaps
This healthy, blueberry banana bread recipe contains only 12 plant-based ingredients.
- Oat Flour
- Almond flour
- Chia Seeds – or flax seeds
- Baking powder
- Baking soda
- Maple syrup – or another liquid sweetener
- Coconut milk
- Lemon Juice – or lime juice
- Erythritol – or regular powdered sugar
- Maqui berry powder
Gluten-free baking can sometimes be a bit tricky for those not used to working with gluten-free flours. However, this vegan blueberry bread recipe couldn’t be much more straightforward. I’ve combined homemade oat flour (which is as simple as blending oats into a flour consistency) and almond flour (blanched and ground almonds) as my gluten-free base.
Ingredient swap: If you aren’t gluten-free, you could use spelt flour.
Instead of almond flour, you could use another finely ground nut/seed—for example, hazelnuts, hemp seeds, or shredded coconut etc. However, avoid coconut flour as it absorbs moisture, with a low fat content.
As an egg substitute, I used ground chia seeds, which bind to the liquids in the recipe and create a gelatinous substance that works incredibly well in the place of an egg.
Ingredient Swap: Flaxseed meal works just as well as chia seeds. However, the bananas also work as an egg substitute in this particular recipe. As well as adding sweetness and various vitamins and minerals.
I love to use canned (or homemade) coconut milk due to its higher fat content and thicker consistency. Avoid using any watered-down carton milk such as oat, rice, and almond milk.
Ingredient Swap: Oat cream, soy cream, or even homemade cashew milk will work as a coconut milk substitute. Each will adjust the flavor of the cake slightly. Alternatively, you can use any plant-based milk with the addition of 2 tablespoons of oil.
Read the recipe tips & variations section for more ingredient swaps and recipe notes!
The Superfood Glaze
If there’s the opportunity to add additional nutrients and health benefits to a sweet treat while not ruining the flavor – well, you’d have to, right? It’s why I love to add veggies to my baked goods too. Like my Sweet Potato Brownies, my Best Vegan Brownies (with peas!), or this Chocolate Zucchini Cake.
It is also why I topped this banana blueberry bread with a superfood Maqui Berry and lemon glaze. I used raw, organic Maqui Berry Powder from SUNFOOD , which I absolutely love; The color is a vibrant purple, the flavor is tangy and sweet, and it’s absolutely packed with incredible health properties.
Maqui berry powder contains tons of antioxidants, such as healthful anthocyanins and polyphenols. In fact, they contain up to 3x more antioxidants than blueberries, raspberries, and strawberries. They also contain several essential vitamins and minerals, including Vitamins A, C, B1, B3, magnesium, calcium, and potassium.
Maqui Berry Health Benefits
The combination of the antioxidants, vitamins & minerals in the maqui berries lead to a long list of potential health benefits, including:
- Reduced risk in certain chronic diseases, including cancer, heart disease, diabetes, arthritis, etc.
- Anti-inflammatory benefits – particularly benefiting and combating diseases, including heart disease and type 2 diabetes.
- It can help to control blood sugar levels by affecting the way our bodies use carbs.
- Some research shows that the berry extract may also help to reduce harmful LDL cholesterol levels.
- And it can even help to improve gut flora and overall gut health.
Sunfood’s Maqui Berry powder, in particular, is raw, non-GMO, and freeze-dried to maintain its superfood power and enzymatic activity. Plus, it is just the most gorgeous purple color!
Just make sure to consume your maqui powder raw – in treats like this Raw Blueberry Cheesecake or this Raw Bliss Balls.
This Recipe Is:
- High in antioxidants
- Refined sugar-free
- Easy to make
How To Make Banana Blueberry Bread
If you want an easy bake that packs tons of flavor, then look no further than this banana blueberry oatmeal bread. In fact, the entire recipe (glaze included) is made up of just five steps!
Step 1: Begin by placing all the dry ingredients into a bowl and stirring until thoroughly combined, with no clumps.
Step 2: Next, process all of the wet ingredients (apart from the blueberries) in a food processor/blender and pour it into the bowl with the dry ingredients. Stir to combine and, once smooth, fold in the blueberries.
Step 3: Line a loaf pan with parchment paper (my tin was 8x4x2.5″) and pour or spoon the mixture into the pan.
Step 4: Bake in the oven for around 40 minutes as 180C/356F. You can check that the blueberry banana loaf is ready by inserting a toothpick into the center of the cake. It should come out almost clean (but definitely not ‘wet’).
When ready, remove it from the oven and allow it to cool.
Step 5: Prepare the maqui glaze by first processing the Erythritol into a fine powder (the same consistency as confectioners/icing sugar). Mix in the lemon/lime juice, maqui berry powder, and a splash of plant-based milk and whisk. If the frosting is too thick, then add more milk or lemon/lime. If it’s too thin, then add more Erythritol.
Pour or spread the glaze over the blueberry bread and leave to chill in the fridge once more until set.
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
How To Serve & Store
This blueberry banana bread is a truly versatile offering. Serve it up at events, birthdays, for dessert, or even breakfast! If you decide to omit the glaze, then you could serve warm with lashings of vegan butter, jam, or nut butter.
- Store this lemon blueberry bread in the fridge for up to five days.
- It is also freezer-friendly before frosting/glazing, for up to three months.
I prefer to slice mine up and place on a tray to freeze, before transferring to an airtight container. That way, you can grab out individual slices as needed. Simply allow thawing and eat cold or pop into the toaster for a warm and fruity treat!
Recipe Tips & Variations
- You can use fresh or frozen blueberries for this lemon blueberry bread recipe. Just note that frozen blueberries can affect the color of your batter and add extra moisture to the batter. Leave to thaw, rinse, and pat dry, to avoid this.
- To make the oat flour, simply process in a blender or electric spice/coffee grinder into a flour consistency.
- You can substitute the maple syrup for any liquid sweetener of your choice in the batter.
- This recipe can be used to make gluten-free blueberry muffins or mini muffins. However, the baking time will vary.
- Feel free to add some pureed blueberries to the glaze. You’ll likely not need the plant-based milk as the berries will provide moisture and extra flavor.
- You could also make a vegan cream cheese frosting with the maqui berry powder instead of a glaze.
- There is no need to soak the chia seeds/flaxseed in water to create an ‘egg.’ I’ve tested both versions and found it to works fine by just adding the ground seeds to the batter.
- Instead of the glaze, you could use a ‘crumble topping,’ as I used for these Apple Crumble Muffins. And/or sprinkle with some toasted almond flakes or shredded coconut.
- If you have issues with the blueberries sinking to the bottom of the lemon blueberry bread, mix them with a tablespoon or two of cornstarch. Otherwise, pour a thin layer of cake batter into the cake tin before folding in the blueberries to the rest of the batter.
- Strawberries and raspberries can replace the blueberries if they are all you have to hand.
If you give this delicious lemon blueberry bread recipe a try, I’d really appreciate a comment and rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan.
Blueberry Banana Bread
- 2 cups (220 g) oat flour gluten-free if needed (see notes)
- 1/2 cup (60 g) ground almonds (almond flour) see notes
- 1 tbsp ground chia seeds or ground flax seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 (200 g) ripe bananas
- 1/4 cup (80 g) maple syrup or any other liquid sweetener
- 1/3 cup (80 ml) coconut milk canned (see notes)
- 1 2/3 cup (170 g) blueberries
- 2 tbsp lime juice or lemon juice
- 5 tbsp Erythritol or powdered sugar
- 1-2 tsp lime juice (see notes)
- 1 tbsp plant-based milk
- 2 tsp maqui berry powder (optional)
- Add all dry ingredients to a bowl and stir until there are no clumps. Preheat oven to 360 degrees F (180 degrees C).
- Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients. Stir with a whisk, then fold in the blueberries.
- Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the pan.
- Bake in the oven for about 40 minutes. The bread is ready when a toothpick inserted into the center of the loaf comes out almost clean (crumbly is fine but not wet). Let it cool completely.
- For the maqui berry frosting: Process the Erythritol in your food processor or electric spice/coffee grinder until it's very fine like icing sugar. Add it to a small bowl and combine with the plant-based milk, the lime/lemon juice, and the Maqui berry powder. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin, add more Erythritol. Spread the frosting over the bread and place it in the fridge until the frosting hardens. Enjoy!
- Simply process oats (regular oats or gluten-free oats) in your dry blender or food processor to make oat flour. You can also use spelt flour if you're not gluten-free.
- Instead of almond flour (100% ground almonds), you can use any other finely ground nuts/seeds of choice. For example ground hazelnuts, ground hemp seeds, etc. I don't recommend coconut flour (as it absorbs a lot of moisture and the fat content is low). Shredded unsweetened coconut is a better option since it has almost the same fat content as ground almonds which makes the bread moist.
- Instead of canned coconut milk, you can use any other plant-based milk or cream (the higher the fat content the better will be the taste) with the addition of 2 tablespoons oil. Homemade cashew milk or almond milk etc. works too (don't use too much water though).
- Nutrition facts are for one piece of the bread if you cut the loaf into 10 pieces.
Nutrition information is an estimate and has been calculated automatically
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Hello, Is it static oven or fan oven at 180C?
Hey, I used a gas oven. But I also have a toaster oven (no fan). 🙂
Hi Ela! Can I replace The oat flour with rice flour? Thanks!!
Hi Mariel, I never tried that in this recipe, so I am not sure how it will turn out. You will most likely need less liquid then. 🙂
If im going to make teh receipe with egg and withouth chia seeds, how many eggs should i put?
It works for cupcakes as well?
Hi Karen, not sure, as I am a vegan and do not bake with eggs, so you will need to experiment. Probably one will be enough.
Yes, you can use this recipe to make muffins and bake them shorter (around 25 minutes). 🙂
I am glad you liked it, Anita. 🙂
Hi ela ????. This looks delicious. Also Thanks for take your time and give us the information about calories .. I just have a question .. how many servings does this bread provide in order for me to know that I’m getting 184 calories. ????
Hi Patricia, that is mentioned in the recipe notes: “Nutrition facts are for one piece of the bread if you cut the loaf into 10 pieces.”
Amazing recipe Ela!
Halved the recipe, used almond milk + 1 tbsp coconut oil and baked for almost 40 minutes. Not dry at all, fudgy and gorgeous 😀 my bf loved it too! (still eating as I’m speaking 😉 )
Awesome! So happy it turned out yummy. Thank you, Eva. 🙂
Is it possible to omit any sweetener in the recipe?
Hi, I wouldn’t recommend it, because it won’t taste good. 🙂
May I ask if I can substitute liquid sweetener with date paste for example? Or apple pure?
Hi Julia, yes, I think date paste should be fine. 🙂
SUPER YUMMY!!! And sooooo simple!!!!
I followed the recipe exactly
with no glaze and still delicious!!! I made mini loaves and baked for thirty minutes- perfect!!!
Will be making this again. and sharing the recipe with friends and family! Thank you so much for a simple fantastic recipe! ????
You are very welcome, Christina! I am so glad it turned out delicious. 🙂
Could you use frozen bananas ?
Hello Virginia, I never tried it. I believe frozen bananas would add extra moisture to the batter, therefore, I would recommend using a little less plant-based milk. 🙂
Can frozen blueberries be used in this recipe?
Hello Kellie! Yes, it’s actually mentioned in the post:
I tried this recipe now for the second time and was not succesful 🙁 the batter grows and then goes down again when I turn the oven off and it also doesnt look like in your picture. Mine looks and tastes really sticky like it would be still raw. Do you know what could it be?
Hello Alexandra! I am sorry it didn’t turn out well. Since the bread is egg-free and gluten-free it won’t rise much (mine didn’t really rise either, you can see that it’s quite flat). However, it shouldn’t come out very dense. Maybe you used a loaf pan that was smaller than mine. Then you would need to bake it longer, otherwise, it will be still uncooked. A larger pan, which is more shallow, will make it definitely not dense. Also, maybe your baking powder wasn’t super fresh. Baking powder that is old will not work and baked goods won’t be fluffy.
If you say it tastes “sticky”, you might refer to the sticky mouth feeling of oat flour which is very common. To avoid it (some people don’t like it), you can try using buckwheat flour or quinoa flour next time. Hope this helps. 🙂
Thanks for the amazing recipe… Everyone liked including my kids .
That’s awesome! I am so glad you all enjoyed it. 🙂
Very delicious…I did tweak it a bit after my first load. I added 1/4 cup of plant based milk as I thought my mixture was a bit dry. Second loaf came out much more moist!
So happy it came out very delicious. 🙂
Thanks for your feedback, Winnie!
I love this recipe! Thank you!
Will the bread be able to be frozen?
That’s awesome, Marley! Yes, it should freeze well. 🙂
My girlfriends call this Magic Bread…definitely a hit!
I love the name “Magic Bread”. 🙂
I found myself a rare, early winter box of organic blueberries last week and when I saw this recipe, I knew I had to make it. I don’t do sugar, so I substituted applesauce for the maple syrup. I also didn’t do the glaze. But the bread came out great and it’s a keeper. I’ll be making this again and maybe swapping out the blueberries for strawberries on occasion. Thanks!
Sounds amazing, Christine! Thanks for your great feedback! 🙂
Can I substitute Erythritol for xylitol?
That should be fine. 🙂
I’d love to try this recipe but I don’t have any lime/lemon at hand. Can I sub this with ACV and if so, at what quantities? Thanks so much
You can use ACV (same amount) but I think it tastes much better with lime/lemon juice. 🙂