Award Winning Blueberry Banana Bread (Gluten-Free, Vegan, Peanut-Free)
A Grand Prize-winning recipe in Food52 + Pinterest’s My Golden Recipe Contest in 2022, this perfectly moist + delicious, allergy-friendly blueberry banana bread is easy to make and always a crowd-pleaser. Terrific for breakfast or a mid-afternoon snack.
PREP TIME
10 minutes to 15 minutes
COOK TIME
50 minutes to 1 hour
INGREDIENTS
11
Serves: 8-12
Ingredients
- 0.5 cup0.5 cup0.5 cup Plant-Based Butter, Softened at room temperature, plus more for greasing pan
- 0.75 cup0.75 cup0.75 cup Cane Sugar, Organic
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 4 tsp4 tsp4 tsp Lemon Juice, Freshly squeezed
- 0.25 cup0.25 cup0.25 cup Almond Milk, Unsweetened Vanilla, Or other non-dairy milk
- 3 cups3 cups3 cups Gluten-Free Rolled Oats, Organic, Old-Fashioned Oats
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 3 whole3 whole3 whole Banana, Very ripe, medium-size bananas, mashed
- 1.25 cups1.25 cups1.25 cups Blueberries, Fresh blueberries
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°. Grease 9“ x 5“ nonstick loaf pan with plant-based butter; set aside.
- In large mixing bowl, stir to combine plant butter, sugar, vanilla and lemon juice.
- Add oats to food processor until oats resemble a grainy flour. Transfer oat flour to medium mixing bowl.
- Place oats in food processor; pulse “chop” until oats resemble a grainy flour. Transfer oat flour to medium mixing bowl.
- Add baking powder, baking soda & salt to bowl with oat flour; whisk to combine.
- Add dry ingredients to bowl with plant butter ingredients; start to combine.
- Stir in almond milk until combined.
- Add mashed banana; mix well.
- Gently fold in blueberries.
- Evenly spoon batter into prepared pan.
- Bake on middle rack of oven for 50-60 minutes, or until top is golden and center no longer jiggles when pan is gently shaken.
- Cool in pan atop wire rack for 30-45 minutes, then carefully flip pan over to remove banana bread to wire rack to continue cooling.
- Use serrated knife to slice into 1-inch thick slices, or desired thickness. Makes 8 to 12 servings, depending on thickness of slices. Serve at room temperature.
Notes
Wrap cooled loaf tightly in foil; will keep fresh at room temperature for up to 3 days, then store leftovers in refrigerator for additional 2 days. A whole loaf can also be frozen, once bread is completely cooled to room temperature. Wrap bread tightly in foil, then wrap tightly in plastic wrap + place in large resealable freezer bag (making sure to remove all the air in the bag before sealing completely). Freeze for up to 3 months. This recipe can also be made into 12 regular-sized muffins. The baking time will be reduce to about 25-30 minutes.
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Baked Goods Breakfast Dairy Free Desserts Egg Free Gluten Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 356 |
| Fat: | 13 g |
| Carbohydrates: | 57 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 244 mg |
| Fiber: | 6 g |
| Sugars: | 26 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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