This delicate vegan blueberry bread, with its soft banana edge and crumbly finish, easily seizes the spotlight without any added sugar, eggs, or usual suspects. It’s hard to scoff at simplicity when this morning treat is bursting with full, fruity flavors followed by a tease of cinnamon.
Banana Bread & Muffins
- 4 ripe bananas (conventional is fine given the hard exterior)
- 4 organic, pasture-raised eggs OR 4 flax eggs (made with 4 tablespoons ground flax; see directions)
- 1/2 cup dry-roasted almond or peanut butter
- 2 teaspoons organic vanilla extract
- 1/2 cup organic coconut flour
- 2 teaspoons organic ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder (alternatively mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to substitute).
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/2 cup frozen organic blueberries
Crumb topping (optional):
- 1 tablespoon almond flour
- 2 tablespoons organic walnuts or pecans, coarsely chopped
- 1/2 teaspoon organic ground cinnamon
- Oven: preheated to 350 degrees
- Bread pan, lined with parchment paper
- Alternatively use a disposable paper pan
- Food processor
- Cooling rack
Preheat the oven to 350 degrees.
If you wish to use flax eggs rather than regular eggs: 1 flax egg consists of 1 tablespoon ground flax with 3 tablespoons warm water. To make 4 flax eggs (as required for the recipe) combine 4 tablespoons ground flax with 3/4 cup warm water in a small bowl, then let the mixture sit at room temperature for at least 15 minutes. After the allotted time has passed, mix the ingredients together, noticing how the egg replacement has thickened.
Line a bread pan with parchment paper or use a prepared paper pan.
In a food processor, blend the bananas, eggs, nut butter and vanilla until smooth.
In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until fully combined. Fold in the frozen blueberries, then transfer the dough into the bread pan, smoothing the top for even distribution.
Optionally, mix the crumb topping together in a separate bowl and sprinkle across the top of the dough. Increase the amount of crumb topping depending on preference.
Bake for 50 minutes or until a toothpick comes out clean. Cool for 30 minutes before removing the bread (with the parchment still attached) out of the pan. Peel back the parchment, transfer the bread to a cooling rack and allow it to finish cooling. Wrap and store in the refrigerator. Alternatively, slice generous pieces and freeze in individual bags for later consumption.