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.
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.
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!
- 1 teaspoon apple cider vinegar*
- ½ cup unsweetened plant-based milk of choice
- 2½ cups rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon double acting baking powder (aluminum free)
- ½ teaspoon baking soda
- 2-3 ripe bananas (about 1 3/4- 2 cups)
- ½ cup pitted dates (about 6-8 medjool dates)
- 2 teaspoons vanilla extract
- 2 cups frozen blueberries
- Preheat the oven to 350F.
- 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).
- Place the oats in a blender and blend until the oats are fine like flour.
- Pour the flour into a bowl. Add the cinnamon, baking soda, and baking powder. Stir the mixture and set aside.
- 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.
- 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.
- 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).
- 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