Here is the recipe to the amazing Blueberry Bread I made last weekend. It was soooo good. Laila loved this and she normally hates regular berries, so this tells you something. I mainly ate this in the morning after breakfast with a small cuppa coffee. Enjoy!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: Makes 3 small loaves or 1 large loaf
Vegan Blueberry Banana Bread
A super-moist, super-scrumptious dairy-free banana bread recipe studded with sweet blueberries. Even if you're not vegan, you will love this bread!
Ingredients
6 tablespoons warm water
2 tablespoons ground flax seeds
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut milk (the kind in a can—not the light kind either!)
1 teaspoon lemon juice
1/2 cup melted coconut oil
2/3 cup granulated sugar
3 large ripe bananas, mashed
1 cup fresh blueberries
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: Makes 3 small loaves or 1 large loaf
Vegan Blueberry Banana Bread
A super-moist, super-scrumptious dairy-free banana bread recipe studded with sweet blueberries. Even if you're not vegan, you will love this bread!
Ingredients
6 tablespoons warm water
2 tablespoons ground flax seeds
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut milk (the kind in a can—not the light kind either!)
1 teaspoon lemon juice
1/2 cup melted coconut oil
2/3 cup granulated sugar
3 large ripe bananas, mashed
1 cup fresh blueberries
I also added 1/3 cup walnuts for crunch
Instructions
Preheat oven to 350ºF.
Combine the warm water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture and fold in the blueberries.
Spray 3 small bread tins (or 1 large one) with an oil mister or grease them lightly with coconut oil. Pour the batter into the tins and place them on a baking sheet. Bake the small loaves for 30-40 minutes, or a large one for about an hour, until a toothpick inserted into the center comes out clean; the bread will be dense and moist. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.
To store leftovers, wrap tightly in plastic wrap and refrigerate.
Notes
To keep the blueberries from sinking to the bottom of the loaf pans, toss them in a light dusting of flour before adding them to the batter.
Instructions
Preheat oven to 350ºF.
Combine the warm water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture and fold in the blueberries.
Spray 3 small bread tins (or 1 large one) with an oil mister or grease them lightly with coconut oil. Pour the batter into the tins and place them on a baking sheet. Bake the small loaves for 30-40 minutes, or a large one for about an hour, until a toothpick inserted into the center comes out clean; the bread will be dense and moist. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.
To store leftovers, wrap tightly in plastic wrap and refrigerate.
Notes
To keep the blueberries from sinking to the bottom of the loaf pans, toss them in a light dusting of flour before adding them to the batter.
