Home » Gluten Free Vegan Blueberry Banana Bread

Gluten Free Vegan Blueberry Banana Bread

|| byKat

This fabulous gluten free vegan blueberry banana bread is incredibly easy to make – and it’s also one of the best banana bread recipes I’ve ever made or tasted. It has the most perfect soft and squishy texture, and it’s packed full of blueberries, so that you really get a burst of juicy, jammy blueberry goodness in every single bite. And you don’t need any egg replacements to make it!

Overhead view of slices of gluten free vegan blueberry banana bread on a sheet of brown parchment paper.

If I could only make a single banana bread recipe for the rest of my life… I’m pretty sure that this would be it. Because this just might be THE BEST banana bread I’ve ever made or tasted.

It turns out that you don’t really need eggs, dairy or gluten to make a truly fabulous banana bread. This amazing gluten free vegan blueberry banana bread is the perfect proof. Because I can promise you that it will be a hit with EVERYONE, even if they tend to be sceptical of gluten free and/or vegan food. Yes, it’s really *that* good.

Gluten free vegan blueberry banana bread on a sheet of brown parchment paper with a few slices already cut.

Before we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

What makes this blueberry banana bread so amazing?

It’s just ridiculously soft and moist, without being too dense or pudding-y, which can sometimes be a problem when you remove both gluten and eggs from a recipe (especially one that contains A LOT of wet ingredients – like banana bread).

It seriously has the most perfect soft, squishy texture. And if you can’t tell, I simply adore it.

I also almost-but-not-really overstuffed this banana bread with blueberries. Listen, if I’m making a blueberry banana bread, then I want *at leat* one blueberry in every single bite. Well, in this recipe, you get more like two to three blueberries in every bite… but the more, the merrier.

The great thing is that while the blueberries do bring extra moisture to the banana bread, they don’t make it soggy or stodgy. Instead, they’re super juicy and almost jammy in texture, and the slight tartness they add works fabulously well with the sweet, caramelised banana bread.

Overhead view of slices of gluten free vegan blueberry banana bread on a sheet of brown parchment paper.

How to make THE EASIEST gluten free vegan blueberry banana bread

This gluten free vegan blueberry banana bread recipe seriously couldn’t be more straightforward. It’s sooo easy to make and absolutely fail-proof. There’s no creaming of butter and sugar, or anything like that. It’s just a fuss-free recipe, perfect for when you’re feeling a bit lazy but also really want something sweet and comforting.

You just need to combine all your wet ingredients with all your dry ingredients until you get a smooth batter with no flour clumps (though you might have a few banana pieces in there, depending on how well you mashed them). Then, fold in your blueberries, pour the batter into a lined 2lb (9×5-inch/23x13cm) loaf tin and bake until golden and your whole kitchen smells simply divine.

You also don’t have to coat your blueberries in flour. I know that that’s a common piece of advice that supposedly helps to prevent your blueberries from sinking to the bottom during baking… but I just don’t find it necessary.

I’ve found that so long as your batter isn’t too runny (and this one isn’t), the thickness of the batter alone is more than sufficient for keeping your blueberries suspended and evenly distributed throughout your banana bread. (And the same is also true for cakes, muffins, and so on).

Overhead view of slices of gluten free vegan blueberry banana bread on a sheet of brown parchment paper.

No egg replacements!!!

There’s no egg replacements in this recipe: no chia or flax egg, no aquafaba. They’re just not necessary.

You can (and will) get the most perfect banana bread texture without them. Trust me. I’ve tested this recipe several times and it works brilliantly every single time.

(To be fair, I tested it more times than was *strictly* necessary for recipe development… what can I say, I’m in love with this banana bread.)

Gluten free vegan blueberry banana bread on a sheet of brown parchment paper with a few slices already cut.

I seriously can’t wait for you to try this recipe. 

Because with every bite you get the caramelised edges and the soft, squishy interior. You get the caramel notes of baked bananas and light brown sugar, and the slightly tart, jammy juiciness of all the blueberries.

It’s basically like a warm, sweet, cosy hug in banana bread form. And I really hope you’ll love it.

Happy baking!

Signature of the author, Kat.

Gluten free vegan blueberry banana bread on a sheet of brown parchment paper with a few slices already cut.

More amazing banana bread recipes

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Gluten Free Vegan Blueberry Banana Bread

This fabulous gluten free vegan blueberry banana bread is incredibly easy to make – and it’s also one of the best banana bread recipes I’ve ever made or tasted. It has the most perfect soft and squishy texture, and it’s packed full of blueberries, so that you really get a burst of juicy, jammy blueberry goodness in every single bite. And you don’t need any egg replacements to make it!
Print Rate
Prep Time 30 mins
Cook/Bake Time 1 hr
Total Time 1 hr 30 mins
Servings 10

Ingredients

  • 3 medium bananas, finely mashed (about 350g peeled weight, 1½ cups mashed)
  • 1 tbsp lemon juice
  • 115 g (1 stick, ½ cup) vegan butter, melted and cooled until warm (I used the Stork vegan butter block that’s available in the UK. However, most firm vegan/dairy free butter blocks will work well.)
  • 150 g (¾ cup) light brown sugar
  • 40 g (3 tbsp) unsweetened plain or Greek-style vegan yoghurt, room temperature
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ½ tsp salt
  • ¼ tsp ground cinnamon (optional)
  • ¼ tsp ground nutmeg (optional)
  • 200 g (about 1½ cups) fresh blueberries

Instructions

  • Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 2lb/900g (9x5-inch/23x13cm) loaf baking tin with parchment/baking paper.
  • In a large bowl, whisk together the mashed bananas, lemon juice, melted vegan butter, light brown sugar, vegan yoghurt and vanilla together until well combined.
  • In a separate bowl, whisk together the plain gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon (if using) and nutmeg (if using).
    Tip: I like to add warming spices (cinnamon and nutmeg) to my banana bread, even if I'll be adding fruit, such as blueberries, into the batter. You can omit the spices if you want.
  • Add the dry ingredients to the wet, and whisk well until you get a smooth batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them).
  • Fold in the blueberries until they're evenly distributed in the batter.
    Tip: You can reserve some blueberries for scattering on top of the batter before baking, if you wish.
  • Transfer the batter into the prepared loaf tin and smooth out the top. If you've set aside any blueberries, scatter them over the top.
  • Bake in the pre-heated oven at 375ºF (190ºC) for about 1 hour - 1 hour 10 minutes, or until well risen, golden brown on top and an inserted toothpick/skewer comes out clean or with a few moist crumbs attached. 
    If the banana bread starts browning too quickly, cover it with aluminium foil (shiny side up) and continue baking until done. It's best to cover it with aluminium foil when it starts becoming a deep golden colour.
  • Once baked, allow it to cool in the loaf tin for about 10 minutes, then transfer it out of the tin and onto a wire rack to cool.
  • The banana bread is best served warm or cooled completely to room temperature.
  • Storage: The gluten free vegan blueberry banana bread keeps well in a closed container in a cool dry place for 3-4 days.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

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