Blueberry Oat Banana Bread (Vegan) (Edit recipe)

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This moist, tender bread is like a bowl of banana blueberry oatmeal, but better. The bananas are just ripe, the blueberries are plump and juicy and the oat crumble on top adds a crunchy sweetness. Throw in a little nutmeg and cinnamon and you have an irresistible loaf of banana bread.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

21

Serves: 8

Ingredients

Bread

2 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 cup Cane Sugar, (Zulka Pure Cane Sugar)
.25 cup Coconut Sugar, (Madhava Coconut Sugar)
4 Tbsp Oat Milk, Organic, - room temperature (Planet Oat Extra Creamy Oat Milk)
2 Tbsp Almond Milk Yogurt, - room temperature (Silk Vanilla Almond Milk Yogurt)
1 Tbsp Vanilla Extract
8 Tbsp Plant-Based Butter, - melted (Earth Balance Vegan Buttery Sticks)
300 grams Banana, - mashed (3 medium bananas)
1 cup Blueberries, - fresh or frozen
.5 cup Old Fashioned Oats
1 tsp Cinnamon, Ground
1 tsp Nutmeg, Ground

Crumble

2 Tbsp Plant-Based Butter, - melted (Earth Balance Vegan Buttery Sticks)
1 Tbsp All Purpose Flour
3 Tbsp Old Fashioned Oats
2 Tbsp Cane Sugar, (Zulka Pure Cane Sugar)
.25 tsp Cinnamon, Ground

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Process

Cook Mode

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℉ and prepare an 8×4 loaf pan.
In a small bowl, combine all of the crumble ingredients together and set aside.
In a medium bowl, add the flour, baking soda, baking powder, cinnamon and nutmeg, stir to combine and set aside.
In a medium bowl, add the mashed bananas, both sugars and melted butter, mix until well combined. Add the yogurt, milk and vanilla to the banana mixture, mix until well combined.
To the flour mixture, fold in the oats and blueberries and then add it all to the wet ingredients, gently fold until no more flour is seen. Pour the batter into the prepared loaf pan, sprinkle the crumble on top of the batter.
Bake the loaf for 70 minutes (1hour and 10 minutes) or until a toothpick inserted comes out clean.
Once done, let the loaf cool in the pan for 20 to 30 minutes before removing and transferring to a cooling rack.
Once completely cool, store in an airtight container at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	13 g
Carbohydrates:	62 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	169 mg
Fiber:	4 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.