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Blueberry Banana Bread

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This delicious vegan Blueberry Banana Bread recipe is filled with plenty of blueberries and walnuts. It’s a super moist banana nut bread and I think it might be the best one I’ve made yet. On top of that, it is a simple and fast recipe that you’ll love making over and over again.

Overhead view of many slices of breakfast laying next to the rest of the loaf on a wooden cutting board.

Don’t you just love banana bread? They are such an easy quick bread and can be changed up so easily.

This time it’s a Super Moist Banana Nut Bread with Blueberries. It is perfect and I actually think it might be the best one I have ever made. How can that be possible?

It is so comforting to know that one is sitting on your kitchen counter and you can snack on it whenever you please. This version is also quite nutritious because it’s packed with healthy wholesome ingredients and sweetened with organic sugar.

It also doesn’t take long before it pops out of the oven and you can enjoy that first bite. All the more reason to love this recipe—quick, easy to make and it always turns out good.

The flavor combination is amazing!

Closeup view of slices of Blueberry banana bread.

Blueberries and Walnuts are The Stars!

As if a regular vegan blueberry banana bread recipe isn’t already a treat in itself—try my Breakfast Banana Cake—this loaf has something extra special with each bite:

Wonderful sweet blueberries!

These fruits add a burst of juiciness to every bite. No need to top it off with any jam, because these berries have already got you covered.

A simple slice such an excellent snack in itself.

I used frozen berries for the photos in this recipe. But you can use fresh blueberries anytime you can get your hands on them

  • Fiber-Rich Walnuts

Walnuts add a nice crunch to banana bread. They’re naked in so they’re a little softer than raw walnuts.

They’re also full of fiber and contain tons of healthy fats too.

I particularly like them in this recipe because of the earthy flavor they add to the bread. They balance the sweetness in this bread.

Chef’s Tips

  • When baking with blueberries always fold them into the batter at the very end to make sure that they stay intact. It is to prevent any blue streaking before the mix goes into the oven.
  • You can see the nice color of the batter in the photo below. The raw batter doesn’t come up too far in the pan but it rises well to give you a nice thick slice.

Above head photo of raw batter in a loaf pan.

Enjoy this vegan Blueberry Banana Bread Any Time of the Day!

I really mean this. There is no wrong time to enjoy this homemade quick bread.

The smell is fantastic. But I do recommend to let it cool a bit first. And I promise that you will be rewarded for the wait.

It slices much better when it’s cooled.

We enjoy it as a snack, for breakfast, and even dessert. Cold or toasted it is great! I slather dairy-free butter on it when it’s toasted.

Make this banana bread because it is simple and, quite frankly, delicious!

Front view of blueberry laden slices of banana bread.

This post contains affiliate links. Read my disclosure policy here.

What Do You Think?

If you take a photo of your beautiful fresh Super Moist Banana Nut Bread I would love to see it. Let those blueberries shine. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

Closeup view of slices of Blueberry banana bread.
Print
5 from 2 votes

Blueberry Banana Bread

This Blueberry Banana Bread is so moist and perfect that I actually think it might be the best one I have ever made. On top of that it is simple and fast.
Course Breakfast
Cuisine Quick Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 Slices
Calories 223kcal
Author Ginny McMeans

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon flaxseed meal and 3 tablespoons water
  • 1/3 cup dairy-free butter
  • 2/3 cup sugar, organic
  • 1 cup banana, it's okay if it is a little bit more or a little bit less
  • 1/2 cup frozen blueberries, defrosted
  • 1/2 cup walnuts, chopped

Instructions

  • Grease a 9" x 5" loaf pan.
  • Mix the flax seed meal and water together and set aside to thicken.
  • In a large bowl, with a Hand Mixer, cream the vegan butter and sugar together until it is light and fluffy. This takes about 5 minutes.
  • Stir in the flax seed 'egg' mixture and mashed banana.
  • Add the flour, baking powder, baking soda and salt and stir until it is just blended. Do not over mix.
  • Fold in the blueberries and walnuts.
  • Pour into the prepared loaf pan and spread evenly. Bake at 350 degrees for 1 hour.
  • Remove from oven and let sit for about 10 minutes. Turn out on a rack and let cool completely.

Notes

This is great at room temperature and also toasted with dairy free butter spread on top.
TO FREEZE:
After the loaf has cooled you may freeze it in any freezer save container.  I would probably pack it in a freezer bag and then slip it into another freezer bag.
The loaf defrosts quickly so it really doesn't take any planning. Just take out of the freezer and put in the refrigerator the night before.

Nutrition

Nutrition Facts
Blueberry Banana Bread
Amount Per Serving (1 Slice)
Calories 223 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 220mg9%
Potassium 203mg6%
Carbohydrates 33g11%
Fiber 3g12%
Sugar 17g19%
Protein 3g6%
Vitamin A 300IU6%
Vitamin C 2.6mg3%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe has been updated from when it was originally published in November 2013. More information was added for clarity and quality.

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Blueberry Banana Bread Pin photographed from above

Close photo of breakfast and the inside cut of the banana bread with many slices tilted and piled on each other.

Moist Blueberry banana Bread with sliced pieces.

Reader Interactions

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  1. Ginny McMeans

    Thank you so much Suee33. Yes, you can use gluten-free flour but buy one of the mixes (Bob’s Red Mill or Arrowhead Mills) that has a 1:1 substitute. You can’t just go straight across with one kind of gluten-free flour.

  2. Suee33

    I made this yesterday. It was a fast recipe to put together, it has a thick batter. It came out GREAT and it IS Delicious – will be making this many times.
    Can you use a GF flour in this recipe?

    Thank you Ginny,

  3. Bailey

    Every time I make this I say I’m going to tell you how much we love it. Well, finally! We love it. It comes out perfect every time and is super easy. The batter tastes good too.

  5. Heather Mullins

    Hi 🙂 I am getting ready to throw this into the oven, but am I missing where I was supposed to throw the flax mixture into the batter? I stirred it in with the banana, hopefully that works… 🙂

  6. Ginny McMeans

    That is so fantastic Lindsay! Thank you very much. Yes, the flour mixture sounds good too. If you have a springform pan and like chocolate you might want to try the Decadent Chocolate Torte. It is amazing for baked goods.

  7. Lindsay Hout

    Thank you for posting this recipe! I used half whole wheat flour and half bread flour. This was hands down the best vegan baked good I’ve ever made!