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.
Don’t you just love banana breads? They are such an easy quick bread and always turn out good. This time I have done a Blueberry Banana Bread. It is so moist and perfect and I actually think it might be the best one I have ever made. How can that be possible?
Well, sometimes I think I might be crazy but it is really really good. I crack myself up. All these conversations going on in my head. Well, who else am I going to discuss my recipes with? Haha! Anyway, I digress. Make this banana bread because it is simple and, quite frankly, delicious!
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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 Slices
Calories 223kcal
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 Flax Seed Meal and 3 Tablespoons water
- 1/3 cup dairy free butter
- 2/3 cup sugar, organic
- 1 cup banana, its okay if it is a little bit more or a little bit less
- 1/2 cup frozen blueberries, defrosted
- 1/2 cup walnuts, defrosted
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 set for about 10 minutes.
- Turn out on a rack and let cool completely.
- Store as you would bread.
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.
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*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 220mg 9%
Potassium 203mg 6%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 17g
Protein 3g 6%
Vitamin A 6%
Vitamin C 3.2%
Calcium 2.3%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.
Bailey says
November 11, 2018 at 12:24 pmEvery 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.
Ginny McMeans says
June 18, 2015 at 8:52 pmYou did perfectly Heather. Sorry about that and I fixed the recipe. Thanks for letting me know.
Heather Mullins says
June 18, 2015 at 6:32 pmHi 🙂 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… 🙂
Ginny McMeans says
April 10, 2014 at 4:51 pmThat 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.
Lindsay Hout says
April 10, 2014 at 4:36 pmThank 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!