Vegan Blueberry Banana Bread
The thing with making banana bread is that you have to wait all week for those dang bananas to ripen before you can get cooking. But once those bananas are ready? It’s well worth it. Especially for this amazing vegan blueberry banana bread I spotted on the Daily Garnish blog. I love a recipe that doesn’t need any tweaking – Emily already used a “flax egg” and whole wheat flour…a girl after my own heart!
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 – I omitted these
1 cup frozen blueberries – I added about another half cup
Click here for instructions.
The ingredients were extremely easy to whip together and the batter tasted amazing. That’s my favorite part about vegan baking – if you want to eat the batter, feel free!
Despite my love for nuts, Funk and I hate them in baked goods, so I left the walnuts out and upped the blueberries. Do not come near us with walnuts in brownies, or peanuts in peanut butter cookies. But outside of baked goods? Nuts are like our life support. We have a steady supply of at least 6 bags of nuts in the cabinet, not including the bag Funk keeps at work and the mini-tin of almonds I keep in my work bag at all times. What? You never know when you’re going to want cinnamon almonds over salted almonds, or raw cashews instead of roasted. Always be prepared!
Anyway, into the oven this blueberry banana loaf went. Since my oven consistently clocks in at 500 degrees (or hotter) no matter what temperature you set it, I baked this for only 40 minutes instead of 60. The inside of this bread was perfectly dense and gooey, just like I love it, with a soft crust on the outside. Later in the season, I think I’ll try it with chopped fresh strawberries. I do believe this is hands down the best banana bread I’ve ever had.