vegan blueberry banana bread

Lemon zest completes the mix of delightful flavors in this fat-free vegan breakfast bread. Thanks to Susan at fatfree vegan kitchen blog for her excellent recipe.  After two months of nonblogging/winter hibernation, repeated success with this bread inspired me to go ahead and blog my tweaked version.  Confession: I don’t measure the nutmeg. I just grate enough to dust the mashed bananas well. 20140311_150036


3 slightly overripe bananas
1/3 c almond milk (original unsweetened)
4 T brown rice syrup
2 T lemon juice + zest of half a lemon
1 c all-purpose flour
1 c whole wheat pastry flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
3/4 t cinnamon20140311_134427
1/2 t or so freshly grated nutmeg
1/2 c walnuts
1 heaping cup blueberries

Preheat oven to 350 F. Spray or grease loaf pan (9 x 5) with coconut oil.
Step One: Chop walnuts coarsely, then toast for about seven minutes over medium heat. Stir them every once in a while as they become fragrant and begin to turn golden brown.
Step Two: Mix together in larger of two bowls the flours, baking powder, baking soda, salt, cinnamon, and walnuts.
Step Three: Mash bananas well with a fork. Grate nutmeg over them. Zest half a lemon and toss it over the bananas. Juice lemon(s) till you have two tablespoons of juice.
Step Four: Combine wet ingredients into smaller of two bowls: mashed banana mixture, almond milk, brown rice syrup, and lemon juice.
Step Five: Pour wet mixture into dry mixture. Stir gently till it becomes a nice dough — don’t overdo it. Fold in blueberries.
Step Six: Bake at 350 till golden brown, 55 minutes to an hour.

The banana bread slips right out, pretty much right away. Cool on a rack and serve still warmish, or toasted piece by piece (my favorite way to eat this) with Olivio spread.!

6 thoughts on “vegan blueberry banana bread

Add yours

  1. And saved! You may end up being my husband’s new best friend though! I’ll have to ditch the walnuts, but that’s ok. It sounds wonderful! Weekend project! 🙂


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