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.
Servings 10 slices
Ingredients
Dry ingredients:
- 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
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
Frosting:
- 5 tbsp Erythritol or powdered sugar
- 1-2 tsp lime juice (see notes)
- 1 tbsp plant-based milk
- 2 tsp maqui berry powder (optional)
Instructions
- 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!
Notes
- 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
Calories
184
% Daily Value*
Fat
6.2
g
10
%
Carbohydrates
25
g
8
%
Sugar
9.8
g
11
%
Protein
4.7
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.