Blueberry Banana Bread

For those of you that follow me on Instagram, you know that I am a blueberry lover. Blueberries are my jam—hands down my favorite fruit! I eat blueberries every day, usually frozen because it’s more affordable year round. In the summer, I love going blueberry picking and enjoying blueberries in their fresh state.

Vegan Blueberry Banana Bread

 I realized this summer, I have very few blueberry recipes on my blog. Usually, I am just enjoying blueberries as is. One of my favorite ways to eat blueberries: frozen blueberries topped with soymilk. It’s my absolute favorite and reminds me of an ice cream treat. It’s kind of like an un-smoothie. I will warn you though, some frozen blueberries are just not the same for this. Some frozen blueberries are way too icy. I typically use the Kirkland frozen blueberries (not sponsored) and they have perfect texture.


Blueberry Picking

Now back to the recipe! My banana bread recipe is a hit around here. This recipe has been enjoyed by family members of all ages. It’s always popular. So I decided to take a little spin on it and add in some frozen blueberries. The results were delicious! It’s like eating banana bread with a blueberry jam!

vegan Blueberry Banana Bread


Blueberry Banana Bread
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  1. 1 teaspoon apple cider vinegar*
  2. ½ cup unsweetened plant-based milk of choice
  3. 2½ cups rolled oats
  4. 2 teaspoons cinnamon
  5. 1 teaspoon double acting baking powder (aluminum free)
  6. ½ teaspoon baking soda
  7. 2-3 ripe bananas (about 1 3/4- 2 cups)
  8. ½ cup pitted dates (about 6-8 medjool dates)
  9. 2 teaspoons vanilla extract
  10. 2 cups frozen blueberries
  1. Preheat the oven to 350F.
  2. In a small bowl, mix together the apple cider vinegar and unsweetened plant-based milk. Set aside and allow the milk to curdle (*This is used as a replacement for buttermilk).
  3. Place the oats in a blender and blend until the oats are fine like flour.
  4. Pour the flour into a bowl. Add the cinnamon, baking soda, and baking powder. Stir the mixture and set aside.
  5. In a blender, combine the bananas, apple cider vinegar and milk combo, pitted dates, and vanilla. Blend until smooth. *If you want textured bananas in the bread, blend just the dates, milk, and vanilla. Mash the bananas in a separate bowl and then hand mix into the date mixture.
  6. Pour the banana-date mixture into the bowl with the flour. Fold until the flour and the liquid are combined. Stir in the frozen blueberries.
  7. Line a loaf pan with parchment paper and then pour the banana bread batter into the pan. Bake for ~40-50 minutes or until complete (use a tooth pick to check the bread at about 40 minutes, if it comes clean remove the bread from the oven).
  8. Allow the pan to cool for several minutes and then remove the loaf from the pan and allow to cool on a cooling rack. Store remaining bread in an airtight container in the fridge.
Kristina DeMuth