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Moist and flavorful Blueberry Banana Bread, packed with ripe bananas and juicy blueberries, creating the perfect balance of sweetness and tartness. This easy-to-make quick bread features a tender crumb and is ideal for breakfast, a snack, or dessert. Bursting with fruity flavors in every bite, this homemade treat pairs wonderfully with a cup of coffee or tea.
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Blueberry Banana Bread

his Blueberry Banana Bread is the perfect way to treat yourself or your loved ones to something special. Soft, sweet, and irresistibly fruity, it’s sure to become a favorite in your home.
Course Breakfast, Dessert
Cuisine American
Keyword Banana Bread, Blueberry Banana Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10

Ingredients

  • 3 medium-sized ripe bananas
  • 60 g 1/4 cup OF coconut oil or sub olive or vegetable oil
  • 1 teaspoon apple cider vinegar * ensure gluten-free if necessary
  • Pinch salt
  • 1/2 teaspoon ground cinnamon optional
  • 150 g 1 1/4 cup ground almonds (almond meal) **
  • 150 g 1 1/4 cup OF gluten-free flour blend or sub plain flour if not gluten-free
  • 2 heaped teaspoons OF baking powder ensure gluten-free if necessary
  • 1/4 teaspoon bicarbonate of soda baking soda
  • 120 ml 1/2 cup unsweetened almond milk (or any other plant-based milk)
  • 100 g 1 cup fresh blueberries

To decorate (optional):

  • 3 tablespoons flaked almonds or coconut

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
  • Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds. Sift in the flour, baking powder and bicarbonate of soda
  • Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter.
  • You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
  • Add the blueberries and fold them in gently to make sure you don’t crush them
  • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin), Scatter over flaked almonds or coconut, if desired
  • Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool completely before cutting
  • Keeps covered in the fridge for up to a few days - best reheated in the toaster!

Notes

  • *The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.
  • **You can alternatively use almond flour.