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Freshly baked blueberry banana bread with blueberries on top

Blueberry Banana Bread

A moist and delicious blueberry banana bread perfect for morning coffee or a sweet snack, using overripe bananas and fresh blueberries.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the bread
  • 2 pieces overripe mashed bananas Make sure they are very ripe for the best flavor.
  • 1 cup plain and unsweetened almond or oat milk
  • 1/4 cup melted vegan butter
  • 3/4 cup maple syrup Reduce slightly if you prefer less sweetness.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 1/2 cups regular or gluten-free all-purpose flour
  • 1 cup almond flour Can replace with more all-purpose flour.
  • 1 cup fresh blueberries Frozen blueberries can be used as a substitute.
  • 2 oz vegan cream cheese
  • 2 tbsp melted vegan butter For layering in the batter.
  • 3/4 cup powdered sugar For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, mash the overripe bananas until smooth.
  3. Add in the almond or oat milk, melted vegan butter, and maple syrup. Stir until well combined.
  4. Gently mix in the baking powder, baking soda, and vanilla extract.
  5. Gradually fold in the all-purpose flour and almond flour until just combined.
  6. Carefully fold in the fresh blueberries, ensuring they’re evenly distributed.
Baking
  1. Pour half of the batter into the loaf pan. Drop spoonfuls of vegan cream cheese into the batter, then cover with the remaining batter.
  2. Bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
  3. Let the bread cool for at least 10 minutes before transferring it to a wire rack.

Notes

Store in an airtight container for up to three days. Can be frozen for up to three months. Thaw at room temperature or warm in the oven before serving.