Vegan Blueberry Banana Bread

I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀

I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.

I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀

Enjoy!

Vegan Blueberry Banana Bread
 
Ingredients
  • 5 Super Ripe Bananas, mashed
  • ¾ c. Applesauce
  • 2 T. Ground Flaxseed, mixed with ⅓ c. water (allow to sit 5 minutes to create flax "egg")
  • 1 t. Pure Vanilla Extract
  • ¾ c. Sucanat
  • ¼ c. Truvia
  • 2 c. Spelt Flour
  • ¾ t. Sea Salt
  • 1½ t. Baking Soda
  • 1 c. Regular Rolled Oats
  • 1 c. Frozen Blueberries, plus ½ c. for topping
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with coconut oil non-stick cooking spray.
  2. In the bowl of an electric mixer, beat the bananas, applesauce, flax "egg" and vanilla together on low speed.
  3. Add the sucanat and truvia and beat into the mixture on low speed.
  4. Add spelt flour, salt, baking soda and regular rolled oats. Beat on low speed until everything is well-combined.
  5. Gently fold in 1 cup of frozen blueberries and pour into the prepared pan. Sprinkle with remaining blueberries.
  6. Bake for 55-60 minutes, until a tester inserted in the middle comes out clean.
  7. Let cool in pan for 15 minutes then gently remove and cool to room temperature on a cooling rack. Store in an airtight container at room temperature for 2 days then store remainder in refrigerator.

 

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