1 loaf tin mine is 22 x 11.5 x 6 cm / 8.8 x 4.5 x 2.4 inches
Ingredients
4mediumbananasripe, yield about 400g when peeled
125ml /½ cupplant-based milk
80ml /⅓ cupolive oilor other vegetable oil
2tablespoonmaple syrupoptional
300g /2 cupsplain flourgluten-free, if needed, see notes
2teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
½teaspoonbicarb/baking sodaoptional
200g /1 ½ cupsblueberriesfresh or frozen
Instructions
Preheat your oven to 175°C/350°F. Grease the loaf tin.
Peel the bananas and put them in a large bowl. Mash them with a fork or a potato masher.
Add plant-based milk, oil of choice and maple syrup, if using, and combine.
Now, add the dry ingredients (flour, baking powder, cinnamon and salt) on top and mix them a bit together before combining them with the wet ingredients underneath. Stir through the blueberries.
Spread the batter in the prepared loaf tin. Bake for about 50 minutes. The crust should be all brown and firm, but yet springy, to the touch.
Leave it in the tin for about 5-10 minutes before removing it. Let it cool down on a cooling rack. You can slice your banana bread after about 20 minutes.
Notes
Gluten-free: I’ve tried a few different gluten-free flours. My absolute favourite is plain buckwheat flour! But a regular gluten-free flour blend or a mix of different flours will do too.Storage: You can keep this vegan blueberry banana bread in an airtight container or a bread bag in the fridge for up to a week.