I know, I know. More banana bread. Even though I just made oatmeal banana bread last month, I felt compelled to make more. One of the recipes I get feedback on most often is my blueberry Greek yogurt banana bread. And I totally agree – it’s a good one. But we’ve cut dairy out these past few months, and I’ve been itching to makeover this old favorite into something new and vegan-friendly.
The original recipe also includes eggs (which we do eat), but since I wanted this to be accessible to my vegan friends, I subbed those out as well. I promise you can’t tell the difference. I also upped the amount of bananas used in the original recipe, and reduced the amount of sugar – it helps the natural sweetness of the banana really shine!
Banana bread is one of those things that is great on it’s own, and just gets better when you add fun fillings. I’ve made this three times now, and each time I add more and more blueberries. I’m sure there is a point where you’ve added too many, but I don’t seem to have reached it quite yet. I’ll keep you posted.
Blueberry Walnut Banana Bread
Prep Time: 10 minutes
Cook Time: 60-75 minutes
Ingredients (1 loaf)
1.5 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup organic cane sugar
2 tablespoons ground flax (+1/4 cup water)
4 ripe bananas, mashed
1 teaspoon vanilla
1/2 cup unsweetened almond milk
1/2 cup walnuts
1 cup frozen blueberries
Preheat oven to 350 degrees and grease a loaf pan. In a large bowl, combine all dry ingredients – flour, baking powder, salt, and sugar. If you prefer a different type of flour, feel free to sub that in. I like the chewiness (and added nutrition!) from using whole wheat.
In a small bowl, combine the ground flax with water to make a "flax egg" – let the mixture sit for a few minutes until thickened.
In another small bowl (sorry, this is a 3 bowl operation), mash the bananas and combine with the milk and vanilla. I like to leave the bananas a little lumpy so that I get big gooey bites of it in the final product. If you like smoother bread, whisk until the banana is pretty much pureed.
Combine the wet ingredients into the dry, and mix until just combined. Fold the walnuts and blueberries in – I like to use a LOT of both. In my opinion, you really can’t have too many.
Bake at 350 degrees for 60-75 minutes. The top will be golden brown, but test with a knife to make sure the middle has cooked through. It’s a pretty dense loaf!
Transfer to a cooling rack. Slice and eat a piece immediately.
I made this for my mom’s group this morning, and judging from amount that is left, I’d say it was a hit. The crust is crunchy and sweet, while the middle is gooey and dense – the best of both worlds.
It’s easy, it’s healthy, and as an added bonus – it makes your house smell amaaaaaaazing. Enjoy!