Gluten-Free Vegan Blueberry Banana Bread
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.
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Servings: 12 servings
Calories: 230kcal
Equipment
Ingredients
- 2 cups all purpose gluten-free flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup coconut oil
- 1 teaspoon vanilla
- 2 tablespoons ground flaxseeds
- 2 very ripe bananas mashed
- 2 cups blueberries
Instructions
- Preheat oven to 375 degrees. Line a 9x5 loaf pan with parchment paper, spray or brush with cooking oil, and set aside.
- In a medium bowl, mix almond milk, coconut oil, ground flaxseeds, and vanilla. Set aside.
- Whisk gluten-free all-purpose flour, cane sugar, baking powder, cinnamon, and salt in another bowl.
- Add the almond milk mixture with the flour mixture and stir to fully combine using a spatula.
- Fold the mashed banana, followed by the blueberries, into the batter to combine.
- Transfer the batter to the prepared pan and bake for 90 minutes or until a fork inserted in the center comes out clean.
- Remove the finished bread from the oven and transfer it 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.
- Store cooled bread in an airtight container on the counter for 3 days.
Nutrition
Calories: 230kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 128mg | Fiber: 4g | Sugar: 23g | Vitamin A: 104IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg