Blueberry banana bread – This is a healthy, moist and delicious blueberry banana bread recipe that is easy to make, free from refined sugars and packed with juicy blueberries. Perfect for breakfast, as a snack or dessert!
I have baked a loooot of banana breads in my life (or let’s say in the past five years as I didn’t know banana bread even existed before that). Usually I don’t even follow a specific recipe because I feel like banana bread is one of those things that always turn out well – no matter which flour you use, if the batter is a little too runny or whether you sweeten it or not.
Two days ago I made this blueberry banana bread. It turned out so perfectly moist and delicious so I felt the need to share the recipe with you right away. It is:
- whole grain
- refined sugar free
- oil free
- and super easy to make!
How to make this blueberry banana bread
You only need two bowls, a cup and a fork to make the batter. Start by mixing plant milk with apple cider vinegar and let it sit for 5 minutes. The apple cider vinegar helps in making the bread more fluffy – it’s such a simple method that I now apply even when I make pancakes. While the apple cider vinegar is ‘activating’, you mash the bananas. Three in number. Nice and ripe and spotty – those are the perfect bananas to make banana bread.
Next, add the mashed bananas to the plant milk-vinegar mixture and also add your sweetener. I only used 1/4 cup of maple syrup. You can use more or you can even leave it out completely. I see banana bread as a slightly sweet bread and not as a cake so I like to keep it only mildly sweet.
Wet ingredients are taken care of – now let’s move on to the dry ones. Simply mix them all together – flour, baking powder, baking soda, a pinch of salt and oats. The oats are not blended into flour but I used them straight from the package to add some nice texture.
Now, combine wet and dry ingredients with a fork, gently fold in blueberries and into the oven it goes! By the way, you can use both fresh or frozen blueberries. If using frozen, do not thaw them. Use them straight from the freezer.
Pro-tip: Eat your banana bread still warm with a scoop of ice cream and thank me later. My friends and I did this last weekend and it was h-e-a-v-e-n!
I hope you’ll enjoy this banana bread as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Blueberry banana bread
- 3/4 - 1 cup plant milk
- 1 teaspoon apple cider vinegar
- 3 ripe bananas
- 1/4 - 1/2 cup maple syrup or other sweetener
- 2 cups whole spelt flour
- 1,5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons oats
- one pinch of salt
- 3/4 cup fresh or frozen blueberries
Preheat your oven to 180 degrees Celcius and line a loaf pan with parchment paper.
In a large bowl, combine 3/4 cup plant milk (only add the remaining 1/4 if the batter is too dry later) and apple cider vinegar and let it sit for 5 minutes.
In the meantime mash the bananas. When the plant milk-vinegar mixture is ready, stir in the bananas and add the maple syrup.
Note: I used 1/4 cup of maple syrup and it was mildly sweet. If you like it a little bit sweeter, add more maple syrup accordingly.
In a seperate bowl combine flour, baking powder, baking soda, oats and a pinch of salt. Add the dry ingredients to the wet ones and mix everything together with a fork.
Fold in most of the blueberries at last and pour the batter into the pan. Top with remaining blueberries and a handful of oats.
Bake for 55-75 minutes. Mine baked for literally 75 minutes, but my oven is old and sometimes takes longer to bake. Either way, the banana bread is ready when it's risen quite a lot, when it's golden-brown on top and when a toothpick inserted into the center of the bread comes out clean. Don't take it out of the oven if there is still batter on the toothpick!
Let it cool down in the pan completely or enjoy it still warm.