Vegan Blueberry Banana Bread – Moist & Easy!

Stop what you are doing and make this vegan blueberry banana bread! It’s soft, fluffy, and incredibly moist with vegan Greek yoghurt, full of deep banana flavour and juicy blueberries in every single slice. Topped with more fresh blueberries and a split banana before baking, it comes out of the oven looking absolutely stunning with zero effort. No eggs, no dairy, no fuss! Just a really, really good loaf that you are going to want to make on repeat all year round.

*This post may contain affiliate links. For full disclosure visit our Affiliate Disclosure page.

Right, you have bananas and they’re going brown right in front of your eyes on your kitchen counter. And you’re standing there wondering what to do with them. You are exactly where you need to be today, make this vegan banana blueberry bread immediately!

I have made a lot of banana bread in my time, but this vegan blueberry banana bread has become one of my favourite versions yet. The banana gives you that classic, comforting loaf cake base that we all know and love, and then the blueberries come in and just completely take it to a whole new level of deliciousness. It’s so, so, sooo good.

As always, it’s super easy to make too. The hardest part is literally the wait for it to bake. Your kitchen is going to smell incredible, and you will be hovering in front of the oven from about the 40 minute mark, I am not going to lie. If you love banana bread, you will love this recipe. 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour is the base of this vegan blueberry banana bread, like other banana bread recipes of mine. It gives the bread that soft, tender crumb. Standard all-purpose plain flour works perfectly if you are located in the US. For a gluten-free version, swap for a 1:1 gluten-free flour blend.

Caster sugar: Caster sugar dissolves quickly and evenly into the batter, so I love using it over any other types of sugar. If you want to make it more wholesome, coconut sugar is a great less refined swap and adds a subtle caramel note that actually pairs well with banana.

Vegetable oil: Oil is what keeps this loaf beautifully moist and soft for days. It doesn’t solidify when cool like butter does, which means every slice stays tender and delicious. Sunflower or rapeseed oil are both ideal. Coconut oil may work in this recipe, but I haven’t tried it, it might give the loaf a firmer texture as coconut oil solidifies at room temperature. .

Bananas: The riper the better, seriously. Very overripe bananas, the ones that are very speckled or almost fully brown, are sweeter, softer, and give you a far more intense banana flavour in the finished loaf. 

Blueberries: Fresh blueberries are absolutely ideal here, folded through the batter and piled on top before baking so you get juicy, bursting berries in every single slice. Frozen blueberries would work too as a substitute. Fold them in straight from frozen.

Soy milk: Soy milk is used with apple cider vinegar to make a vegan buttermilk, which gives the loaf its lovely lift and tender texture. Soy works best because of the higher protein content, but any unsweetened plant milk such as oat or almond will work as a substitute in the same quantity.

Other ingredients: Vanilla extract, baking powder, baking soda, cornflour, and apple cider vinegar.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

2lb loaf tin: A standard 2lb loaf tin is what you need for this vegan blueberry banana bread. It gives you the perfect depth for an even bake and those gorgeous tall, domed slices. Line it with baking parchment and leave an overhang on the long sides so you can lift the whole loaf out cleanly once it’s cooled.

Large mixing bowl: You’ll need a large mixing bowl for combining all your dry ingredients and then bringing the full batter together. Go for a wide, stable one with plenty of room so folding in the blueberries doesn’t turn into a spillage situation.

Measuring jug: A measuring jug is perfect for making your vegan buttermilk and combining all the wet ingredients before they go into the dry mix. The spout makes pouring easy and controlled.

Fork or potato masher: You’ll need a fork or potato masher (I prefer a potato masher) to mash the bananas until smooth before adding them to the wet mixture. The riper your bananas, the easier this is. If yours are very ripe, a fork alone does the job brilliantly, but a masher speeds things up nicely.

Silicone spatula: A silicone spatula is your best friend. Use it to gently fold the wet and dry ingredients together, to carefully fold in the blueberries without crushing them, and to scrape batter into the tin. 

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan blueberry banana bread

Preheat your oven to 180°C (350°F) and line your 2lb loaf tin with baking parchment. Good preparation is key to smooth operation! 

Step 1: Make the vegan buttermilk

In your measuring jug, combine the soy milk and apple cider vinegar, give it a quick stir, and set it aside. It will start to curdle and thicken slightly, and that is exactly what you want. This is your vegan buttermilk, and it’s one of the things that gives this loaf a soft, fluffy texture!

Step 2: Mash the bananas and combine the wet ingredients

Peel your ripe bananas and mash them in a bowl with a fork or potato masher until as smooth as you can get them. A few small lumps are fine, but the smoother the better for an even crumb throughout the loaf. Add the mashed banana to the jug of vegan buttermilk along with the vegetable oil and vanilla extract, and stir everything together until well combined and smooth.

Step 3: Mix the dry ingredients

Now in your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until everything is fully combined and lump-free. Whisking the dry ingredients together properly before the wet goes in ensures your raising agents are evenly distributed, which means a consistent, well-risen loaf.

Step 4: Bring the batter together and fold in the blueberries

Onto making the batter now! Pour the wet mixture into the dry ingredients and fold everything together gently with your silicone spatula until just combined. Don’t overmix, I cannot stress this enough! Overmixing develops the gluten and gives you a dense, tough loaf rather than the soft and fluffy one we are going for. Once the batter is just combined, add your blueberries and fold them in gently, being careful not to crush them.

Step 5: Top and bake

Pour the batter into your prepared loaf tin and smooth the top evenly. Lay a peeled banana split lengthways right down the centre of the loaf, then press the remaining blueberries across the surface for that gorgeous, bakery-style finish. 

Place in the centre of your preheated oven and bake for 50 to 60 minutes, until well risen, golden on top, and a skewer inserted into the centre comes out clean. If the top starts to brown too quickly before the loaf is cooked through, lay a loose piece of foil over it for the last 10 to 15 minutes. Cool in the tin for 10 to 15 minutes, then lift onto a wire rack to cool completely before slicing. Enjoy!

Serving tips and ideas

• Serve a warm toasted slice with vegan butter for the most comforting, simple breakfast or morning treat! Always my favourite way to have banana bread.
• Pair with a dollop of coconut yoghurt and a drizzle of maple syrup for something a little more indulgent but still healthy-ish.
• Toast a slice lightly and top with vegan cream cheese and a few extra fresh blueberries for a next-level breakfast!
• Drizzle with a simple vanilla glaze made from icing sugar and a splash of plant milk over the cooled loaf for a beautiful and professional look. Simple but makes it look so lovely.
• Serve warm with a scoop of vegan vanilla ice cream as an easy summer dessert that’s loved by your family and friends!

Expert tips and tricks

Use very ripe bananas

I know I already said this in the ingredients section but I’ll make a dedicated section in case you missed it. The riper your bananas, the sweeter and more flavourful your loaf will be. Simple! If yours aren’t quite there yet, give them a few more days on the counter.

Don’t over mix the batter

Say it with me: fold gently and stop when the batter is just combined. Yes. The moment you can no longer see streaks of dry flour, put the spatula down. Overmixing is the number one reason a banana bread comes out dense and heavy rather than soft and fluffy, and it is such an easy thing to avoid. A few small lumps in the batter are completely fine and will bake out perfectly.

Don’t open the oven door too early

I know it’s tempting, especially when the kitchen smells soooo incredible. But opening the oven door before the loaf has had time to bake can cause the structure to collapse before it’s fully set, and you’ll end up with a sunken centre. No thank you. Wait until the 50-minute mark before you go checking it.

Let it cool before slicing

This is one of the hardest parts of the whole recipe aside from waiting for it to come out of the oven. But slicing into a warm banana bread means crumbly and messy slices and a loaf that hasn’t fully set yet. Give it at least 30-60 minutes on the cooling rack before you cut in, and you will be so glad you waited. The texture firms up beautifully as it cools and the slices will be clean and gorgeous.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Turn this into a blueberry banana chocolate chip loaf by folding a generous handful of dairy-free chocolate chips into the batter! Banana, blueberry and chocolate is such a winning combination, don’t you think?! 
• Fancy a nutty version? Fold in a handful of roughly chopped walnuts or pecans for added crunch and a lovely nutty flavour that pairs really well with both the banana and the blueberries.
• Make it a spiced banana bread by adding a generous pinch of cinnamon and a little ground ginger to the dry ingredients. Warmly spiced banana and blueberry is absolutely delicious, especially in early autumn for a cosy night in.
• Swap the blueberries for raspberries for an equally delicious, vibrant loaf with a slightly more tart flavour that works brilliantly with the sweet banana.

How to store

• Room temperature: Once completely cooled, store your vegan blueberry banana bread in an airtight container at room temperature for up to 1 day. The oil and banana in the batter keep it wonderfully moist, so it stays soft and delicious. Keep it away from direct sunlight or heat. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the banana bread out at room temperature, as it can spoil quickly.

• Refrigerator: For longer storage, keep the loaf in an airtight container in the fridge for up to 2 to 3 days. It will firm up slightly when cold, so bring slices back to room temperature, give a slice a quick microwave, or pop it in the toaster to bring it back to that soft, fresh-baked texture.

• Freezer: This loaf freezes well for up to 2 to 3 months. Once fully cooled, slice it up and wrap each slice individually in cling film, then pop them into a freezer bag or airtight container. This way you can grab a slice whenever you need one without defrosting the whole thing. Defrost at room temperature or pop in the toaster for a freshly baked feel.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use frozen blueberries?

Yes absolutely, frozen blueberries work in this recipe and are a great option year-round. The key is to not thaw them first, fold them straight into the batter from frozen. Thawed blueberries release a lot of liquid and can turn the whole batter an unappetising shade of grey or purple.

Why is my banana bread gummy in the middle?

A gummy, tough loaf may mean a few things. One of the things I can think of is overmixing, so try not to mix the batter until completely smooth with a whisk. It’s a sure way to make a gummy loaf. Another thing might be that you added too much liquid. Weigh your ingredients rather than cup-measuring them. 

Why did my blueberries sink to the bottom?

This is a really common banana bread thing, not that I mind it but it would be nice to have blueberries evenly throughout the loaf, isn’t it? The best way to help prevent it is to toss the blueberries in a small amount of flour before folding them into the batter. The flour creates a light coating that helps the blueberries grip and float in the batter and stay suspended during baking rather than sinking straight to the bottom.

Can I reduce the sugar?

You can reduce the sugar if you prefer a less sweet loaf or if your bananas are very ripe and already bringing a lot of natural sweetness. But reduce the sugar significantly and it will affect the moisture in the loaf and overall structure, so I wouldn’t recommend reducing it too drastically.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this blueberry banana bread because it is:

• simple yet super tasty
• easy to make
• great for taking to school and work
• perfect for sharing
• lovely party gift

Want more recipes like this?

Try my other delicious banana and dessert recipes you might enjoy!

• Banana Brownies
• Apple Banana Muffins
• Banana Chocolate Chip Muffins
• Banana Tahini Muffins
• Chocolate Banana Cake
• Pumpkin Banana Bread
• Blueberry Sheet Cake
• Strawberry Blueberry Pie
• Blueberry Cobbler

Visit the bread and loaves page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

Print