Description
A moist and flavorful treat combining the sweetness of bananas and the tartness of blueberries, perfect for breakfast or dessert.
Ingredients
- 2 overripe mashed bananas
- 1 cup plain and unsweetened almond or oat milk
- 1/4 cup melted vegan butter
- 3/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 1/2 cups regular or gluten-free all-purpose flour
- 1 cup almond flour or an additional 1/2 cup of regular or gluten-free all-purpose flour
- 1 cup fresh or frozen blueberries
- 2 oz vegan cream cheese
- 2 tbsp melted vegan butter
- 3/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mash the overripe bananas until smooth.
- Add in the almond or oat milk, melted vegan butter, and maple syrup. Stir until well combined.
- Mix in the baking powder, baking soda, and vanilla extract.
- Fold in the all-purpose flour and almond flour until just combined.
- Carefully fold in the fresh blueberries, ensuring they’re evenly distributed.
- Pour half of the batter into the loaf pan. Drop spoonfuls of vegan cream cheese into the batter, then cover with the remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the bread cool for at least 10 minutes before transferring it to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan