Vegan Blueberry Lemon Banana Bread

Blueberry banana bread just works—especially when you need something simple, nourishing, and realistic for a busy week. Made with ripe bananas for natural sweetness, juicy blueberries for flavor and antioxidants, and pantry staples you likely already have, this is no-stress baking at its best.

Whether you need a quick breakfast, an easy snack, or something to prep ahead, this recipe fits right in. I know that you already know—having something ready to grab can make all the difference.

2 cups all purpose flour (I use gluten-free)

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cinnamon

1 cup coconut milk full fat, from a can

1 cup coconut sugar

1 flaxseed "egg"

2 medium bananas, mashed

1 1/2 cups frozen blueberries

Preheat the oven to 350° F. Line with parchment paper an 8-inch loaf pan. Set aside.

In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
In a second large bowl, whisk together coconut milk, coconut sugar, flaxseed egg, and mashed bananas.
Add the wet ingredients to the dry ingredients. Mix until well-combined and there are no dry spots. Fold in the blueberries.
Pour banana bread mix into the prepared loaf pan. Bake for 50-60 minutes. Cook for an additional 10-20 minutes if the banana bread hasn’t cooked all the way through. You can test this by using a toothpick and inserting it into the center. If it comes out clean, it’s done.
Cool for 20-40 minutes. And enjoy.

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