Gluten-Free Vegan Blueberry Banana Bread

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This Gluten-Free Vegan Blueberry Bread is so moist, delicious, and soft. It is loaded with juicy blueberries. It is excellent served for breakfast, brunch, or tea. 

Gluten-Free Vegan Blueberry Banana Bread

My family, especially my husband loves my Vegan Gluten-Free Banana Bread and he is always requesting that I make him a loaf. Lately, I have been making different versions of banana bread like Strawberry Banana Bread and Gluten-Free Vegan Peach Banana Bread

Gluten-Free Vegan Blueberry Banana Bread

Blueberries are rich in antioxidants and one of my favorite superfoods. They are high in Vitamin C and potassium so they have anti-inflammatory properties. They are great to prevent chronic illnesses like heart disease and cancer. 

For the sweet bread, I’m using fresh blueberries but frozen blueberries are just as delicious. You won’t need to defrost your blueberries if they are frozen. However, you might need to bake your bread for a little longer. 

Blueberries sometimes sink to the bottom of quick loaves of bread and cake recipes, the reason this happens is that the batter is usually not thick enough. You won’t have to worry about that happening because, for all my gluten-free vegan desserts, my batter is usually very thick.

close up vegan gluten-free blueberry banana bread on a wooden board garnished with blueberries

Vegan Blueberry Banana Bread Ingredients

  • Non-Dairy Milk – almond milk, oat milk, soy milk, cashew milk, or rice milk are some of the non-dairy kinds of milk that are available in the grocery stores.
  • Coconut Oil – make sure your coconut oil is melted, you can heat your solid oil over the stovetop in a small pan then add your milk especially if your milk is refrigerated, this will warm up your milk but at the same time, your coconut oil will still remain liquid. You don’t want to use solid coconut oil because it won’t get mixed in properly in your batter. 
  • Vanilla – I love to use alcohol-free vanilla but you can use whichever you prefer,
  • Ground Flaxseeds – acts as a binder or replaces egg in your bread, you can make your own by blending flaxseeds in a dry blender. Substitute with chia seeds if you have estrogen dominance issues. 
  • Gluten-Free All-Purpose Flour – at the moment, I’m using Pillsbury All-Purpose Gluten-Free Flour but I have also had success using Krusteaz Gluten-Free All-Purpose Flour.
  • Organic Cane Sugar– I love to use the Florida Crystals Brand, Wholesome Organic Cane Sugar or you can substitute with Coconut Sugar.
  • Baking Powder – gives your bread a lovely rise. I use aluminum-free baking powder.
  • Cinnamon – you can substitute with a combination of 1 1/2 teaspoon coriander and 1/4 or 1/2 teaspoon cardamom if you are allergic to cinnamon.
  • Salt – I love to use Himalayan pink salt. 
  • Banana – use very ripe bananas that have speckles on them. This means the starches in the banana are breaking down into sugars. Your banana bread will definitely be sweeter with more flavor.
  • Blueberries – use fresh or frozen blueberries. 

Ingredients for banana blueberry bread on a white background with a whisk

How To Make Blueberry Banana Bread?

  1. Preheat oven 375 degrees. Line a 9×5 loaf pan with parchment paper, spray or brush with cooking oil and set aside.
  2. In a medium bowl, mix almond milk, coconut oil, ground flaxseeds, and vanilla. Set aside.
  3. Whisk gluten-free all-purpose flour, cane sugar, baking powder, cinnamon, and salt in another bowl. 
  4. Add the almond milk mixture with the flour mixture and stir to fully combine using a spatula.
  5. Fold the mashed banana followed by the blueberries into the batter. 
  6. Transfer the batter into the prepared pan and bake for 90 minutes or until a fork inserted in the center comes out clean.
  7. Remove finished bread from the oven and transfer to a wire rack, allow to cool for 5 minutes, then remove the bread from the pan using the parchment paper. Remove the paper and cool completely.

How Do You Know When Your Gluten-Free Vegan Blueberry Bread Is Finished Baking?

You can tell when your gluten-free bread is done baking when a fork or toothpick inserted into the middle comes out clean, if it’s not clean then you bake your bread for longer. 

How Long Will My Gluten-Free Vegan Blueberry Bread Last?

After your blueberry bread is completely cooled, store it in an airtight container or zip lock bag for 3 days on the counter. After that, cut your blueberry bread into individual slices and store in a freezer-safe container for about 2 months. 

Other Gluten-Free Vegan Blueberry Recipes 

  1. Blueberry Banana Smoothie
  2. Vegan Blueberry Cheesecake 
  3. Vegan Blueberry Pineapple Bread

overlay of gluten-free vegan banana bread in a pan lined with parchment paper on a wire rack

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

(

Per serving

)
Energy: 224 kcal / 936 kJ
Fat: 12 g
Protein: 3 g
Carbs: 28 g

Cooking Time

Preparation: 10 min
Cooking: 1 h 30 min
Ready in: 1 h 40 min
For: 12 Servings

Ingredients

Instructions

  1. Preheat oven 375 degrees. Line a 9x5 loaf pan with parchment paper, spray or brush with cooking oil and set aside.
  2. In a medium bowl, mix almond milk, coconut oil, ground flaxseeds, and vanilla. Set aside.
  3. Whisk gluten-free all-purpose flour, cane sugar, baking powder, cinnamon, and salt in another bowl. 
  4. Add the almond milk mixture with the flour mixture and stir to fully combine using a spatula.
  5. Fold the mashed banana followed by the blueberries into the batter to combine.
  6. Transfer the batter into the prepared pan and bake for 90 minutes or until a fork inserted in the center comes out clean.
  7. Remove finished bread from the oven and transfer to a wire rack, allow to cool for 5 minutes, then remove the bread from the pan using the parchment paper. Remove the paper and cool completely.
  8. Store cooled bread in an airtight container on the counter for 3 days.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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10 Comments
  1. Chris
    August 19, 2020

    First time baking this, used all purpose flour and flax meal because that’s what I had. Its heavy, sweet and satisfying.,

    • Michelle Blackwood, RN
      August 20, 2020

      Chris, thank you for leaving your feedback. It will help those who don’t have gluten-free all-purpose flour.

  2. Maya Jozefczyk
    August 17, 2020

    DELICIOUS loaf!! My boyfriend could not believe this was gluten free because it was so fluffy and rich at the same time. Best way to use ripe bananas!!! 😁

    • Michelle Blackwood, RN
      August 17, 2020

      Maya, I’m so happy you and your boyfriend enjoyed it. Thank you so much for sharing your feedback, I really appreciate it.

  3. Jill
    August 14, 2020

    Can I lessen the sugar? Do I need to substitute what I take out?

    • Jill
      August 14, 2020

      Oops sorry for duplication

  4. Jill
    August 14, 2020

    Can I use a lot less sugar? Do I need to add more of a dry ingredient if I lessen the sugar?

    • Michelle Blackwood, RN
      August 14, 2020

      You might need to, make sure the batter is like a thick pancake and bake until fork or toothpick inserted in the middle comes out clean.

  5. Doris willis
    August 13, 2020

    Will all purpose flour work for us who don’t need gluten free?

    • Michelle Blackwood, RN
      August 13, 2020

      Doris, I”m not sure because I only experimented with gluten-free flour. Our readers have had success in the past and usually let us know.