Go Back
+ servings
Closeup view of slices of Blueberry banana bread.
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


  • 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


  • 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.


This is great at room temperature and also toasted with dairy free butter spread on top.
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.


Serving: 1Slice | Calories: 223kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 220mg | Potassium: 203mg | Fiber: 3g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 0.9mg