Award Winning Blueberry Banana Bread (Gluten-Free, Vegan, Peanut-Free) (Edit recipe)

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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.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

50 minutes to 1 hour

INGREDIENTS

Serves: 8-12

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature, plus more for greasing pan
0.75 cup Cane Sugar, Organic
1 tsp Pure Vanilla Extract
4 tsp Lemon Juice, Freshly squeezed
0.25 cup Unsweetened Vanilla Almond Milk, Or other non-dairy milk
3 cups Gluten Free Rolled Oats, Organic, Old-Fashioned Oats
1 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Salt
3 whole Banana, Very ripe, medium-size bananas, mashed
1.25 cups Blueberries, Fresh blueberries

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Process

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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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Show nutritional information

This is our estimate based on online research.
Calories:	356
Fat:	13 g
Carbohydrates:	57 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	322 mg
Fiber:	6 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.