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sliced blueberry bread with maqui berry frosting

Blueberry Banana Bread

Moist, fluffy, and refreshing blueberry bread with a sweet and tart maqui berry frosting. This blueberry loaf is gluten-free, vegan, oil-free, and packed with antioxidants! Not to mention that it's also super simple to bake.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 slices


Dry ingredients:

Wet ingredients:

  • 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



  • 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 Facts
Blueberry Banana Bread
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.