Blueberry banana bread with maqui berry frosting. This moist blueberry bread is vegan, gluten-free, oil-free, moist and healthy.

Blueberry Banana Bread

This delicious blueberry banana bread with an amazing Maqui Berry frosting is vegan, gluten-free, oil-free, high in antioxidants and easy to make.
Course Breakfast, Dessert
Cuisine American
Keyword bananabread, blueberries, blueberrybread, gluten-free, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 8-inch loaf
Calories 184kcal
Author Michaela Vais


Dry ingredients:

  • 2 cups oat flour (GF if necessary) (220 g) *see recipe notes
  • 1/2 cup almond flour (60 g) *see recipe notes
  • 1 tbsp ground chia seeds or ground flax seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Wet ingredients:

  • 2 ripe bananas (200 g)
  • 1/4 cup maple syrup or any other liquid sweetener (80 g)
  • 1/3 cup coconut milk canned (80 ml) *see recipe notes
  • 170 g blueberries
  • 2 tbsp lime juice (or lemon juice)



  • Put all dry ingredients in a bowl and stir until there are no clumps.
  • 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. Now 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 loaf pan.
  • Bake in the oven at 356 degrees F (180 degrees C) for about 40 minutes. The blueberry banana bread is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.
  • For the maqui berry frosting: Put the Erythritol in your food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl 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 on the bread and put it in the fridge until the frosting is hard. Enjoy!


  • Simply process oats (regular oats or gluten-free oats) in your dry blender or food processor to make oat flour.
  • 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 and fluffy.
  • 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). 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.


Calories: 184kcal | Carbohydrates: 25g | Protein: 4.7g | Fat: 6.2g | Sugar: 9.8g