Blueberry-Banana Bread
Q: What's black and yellow and soft all over?A: The bananas on our kitchen counter when we got home from the beach on Sunday.
Of course, when we left on Thursday, the bananas were firm and yellow, even a little green. I'd meant to take them with me, but in the rush of packing I forgot. By the time we got home, our bananas were so overripe that I could actually smell them as we entered the door.
But you know the old saying: When life gives you mushy bananas, make banana bread! Well, I may have just made that "old saying" up. Nevertheless, it's true that the riper the bananas, the better the banana bread, so finding several overripe bananas on my kitchen counter was not a hardship at all but an opportunity to make a treat for the family. And since it's blueberry season here, I saw it as a double opportunity and filled my banana bread with some of the plumpest, sweetest blueberries I've ever tasted. The result was incredible: The bananas make the bread extremely moist and lightly sweet, and the blueberries add a fruity surprise to every other bite. If you like bananas and blueberries, I think you'll love them together.
Before I hit you with the recipe, I want to let you know that the Tried & Tasted roundup has been posted over at Holy Cow. I mentioned before that people would be making recipes from this blog and then sharing them on their own blogs. Well, I'm just overwhelmed at the response: I counted 39 different entries, some of them of recipes I'd forgotten I made. It's going to take me a while to go through them all, but I will! Please visit some of them yourself--and tell them I sent you.
Blueberry-Banana Bread
(printer-friendly version)
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries
Preheat oven to 350F. Spray or wipe a 9x5-inch loaf pan with oil (I used a silicon loaf pan).
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.
Servings: 12Nutrition Facts
Serving size: 1/12 of a recipe (3 ounces).
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.
posted by SusanV at 9:34 AM
118 Comments:
Absolutely beautiful Susan! The photos are breathtaking. Would you mind sharing the camera settings you were using?
With Love,
Emily
Can I use regular sugar in place of Agave? Is it a different measurement or the same? Could I use frozen blueberries? It looks yummy!
I am so making this!!! It looks great and I love the ingredients list. So healthy.
looks perfect, I'm going to have to try this now.
Hey loving the new layout!!!
And this bread looks moist and mmmhhhh mmmmmhh yummy!
Emily, Thanks! Bread is difficult for me to shoot, and I wasn't 100% sure about these photos.
Here are the settings. The ISO is 100 for all three.
1st photo:
50mm
f/2.8
1/40 sec
2nd photo:
28mm
f/4.5
1/15 sec
3rd photo:
50 mm
f/4.5
1/10 sec
For all three, there's a bright window to the left and a white board to bounce light on the front right. I use a Tamron 17-50mm 2.8 lens on these and all of my recent food photos.
Angela, yes to both questions! If you use sugar, use 1/2 cup of soymilk or applesauce instead of 1/3.
Kelly and Tracy: I hope you enjoy it! My family polished it off in record time.
Jessica, thanks for noticing the new layout! You're one of the few who have mentioned it.
Wow two of my favorite things! I was just thinking this would be so so so good with a bit of melted peanut butter or almond butter on top! One of my favorite childhood treats was blueberry waffles with sliced bananas and peanut butter on top! Yummy!
I have some sad looking bananas that have been begging for a recipe just like this, thank you so much.
Yum That bread looks great!
I've never used blueberries in a banana bread before, I usually stick to chocolate chips and pecans ahha but this sounds good and your recipe is perfectly simple as well!
Thanks:)
That...looks so good! Also, very minimal ingredients. I'm going to have to try it!
Yum! I love banana bread. I make mine with diced apples but blueberries would be great too.
Gorgeous pics Susan! I love pictures of fresh fruit. Can't wait to try this - now I have to rush out and buy some fresh blueberries!!
What a great, simple recipe! Great thinking, Susan.
Love banana bread but never tried it with blueberries. I will have to try this! I always put ground flax in my breads - gotta get those omega 3's!!
This is just gorgeous, and ever-so timely, Susan! Blueberries and strawberries are on sale at the store now. :)
what temp does it bake at?
i'm making it w/o glasses on, so i might just be missing it. :D
I am making this on thursday on my first day off of school. Looks so good. I second one commenters idea of pb slather. blueberries and pb is one of my favorite combinations.
This looks great and I'm making it tonight with the leftover bananas in the house. I got through a few of them a few nights ago making that incredible muffin recipe you have. I found this blog a few weeks ago and it's been making my meals so much tastier! :D
Ooops! No, Jennyfurlynn, it's my mistake. I left out the temp! It's 350F. Thanks for catching that!
Herbivore, I never would have thought of peanut butter and blueberries, but I'm kinda curious now.
Hi Cidolem--so glad you like the muffins! (I assume you mean the Banana-Date-Walnut ones.) I'm glad my blog can be of help!
If I just have plain soy milk (I make my own) how much vanilla extract do you think I should add?
Mary, you can just use the plain without adding vanilla--it doesn't really add much flavor and was just what I had on-hand. But, if you like, you can add anywhere from 1/4 to 1/2 teaspoon of vanilla extract.
mmm, I love virtuous banana bread recipes!
Looks so amazing. I bought a huge amount of bananas cheap and have so far made banana brownies and banana muffins. This will definitely be my next baking escapade!
I've been keeping vanilla almond milk on hand instead of soymilk. Do you think it would work instead??
We are going to go blueberry picking and I love banana bread so.....blueberry banana bread is in my near future! hee hee
AndieC, this is a very forgiving recipe, so I think almond milk will work fine. It may not curdle like soymilk, but don't worry about that.
i want to try this recipe, but reduce the use of agave/sugar.. do you think i could use apple sauce or something instead? how much would you suggest? thank you!
Jenna, it's not a very sweet bread to begin with, but if you want to reduce the agave, I think apple sauce would be fine. Another option would be to use some dates that have been blended with water.
Oh wow! Gorgeous! I'd love to make this for my father, who's a diabetic. Do you think it would taste ok if I used a few packets of stevia and upped the applesauce or milk? By what ratio would you recommend?
I love banana bread, it's one of those things that call only for a few basic ingredients and come together in a flash, with delicious results. The addition of blueberries is a great idea: it certainly makes for an even more delicious bread!
Oh, yum! I'm often surprised at how fast my bananas turn spotty and over-ripe. I will definitely try this healthy and delicious-sounding recipe soon! Thank you for posting it!
This looks so good! You pictures are always so beautiful, they are the main reason I just HAVE TO make your recipes!
Awesome Vegan Girl
yum, i am soooo excited about berries. i have never made this bread with any fresh fruit besides bananas. delicious!
Perfect timing. With the warmer weather, I have a few bunches of bananas that are ripening too fast. I love banana bread and will definitely have to try this one.
Blueberries in banana bread, yum! I am going to try out this recipe :)
And I too like the new layout!
Banana bread is a favorite in my house, but I have never tried banana bread with blueberries. Sounds like a great combo! =)
Baking delicious cakes is the best way to don't waste the overriped fruit. I did the same yesterday, but with apples (we had an excess of them >.<)I suppose that I will post the recipe soon =)
It didn't surprise that so many people participated in the last Tried&Tasted. Your blog is the favorite of a lot of us! ^^
wow!!! these look absolutely incredible, Susan!
I live in australia, and blueberries are about $12 a punnet at the moment so i might have to substitute them for raspberries or use good old frozen ones!
i have been vegetarian for the last few years, and vegan for the almost 6 months! But thanks to your divine recipes, interesting blogs, and beautiful pictures, i am inspired to cook delicious, vegan meals!! being a vegan is no longer a sacrifice!!
Thank you for all your scrumptious recipes, i'll make this one tonight for breaky tomorrow!!!
p.s. it probably doesn't cut the fat-free or even low-fat tag, but i love to make banana bread with cranberries and coconut! and adding walnuts or pecans on top is a real treat!
I made this last night with maple syrup in place of the agave nectar and some walnuts, but without the blueberries because I just didn't have any. I love the bread, it's perfect and I don't miss the oil at all! Baked perfectly and didn't come out too dense like most of my vegan attempts at banana bread. Thanks so much for the recipe, this is surely a keeper!!!
This looks SO good, I can't wait to give it a shot. I've got the bananas but no blueberries in my kitchen or I'd start baking right now...
Is great!
Greetings and
prizes for you, here:
http://trydiani.blogspot.com/2009/06/new-awards.html
Diana
Susan! I am so making this bread. what a great combo - bananas and blueberries!
Hi Susan,
I don't have agave nectar. Can I substitute it with honey 1:1? I am curious about dates.How to measure dates and water? I have some mejdool dates and would love to use them up.
Love your recipes as always..
Nice calorie count stats! wow. looks delicious!
Your bread looks delicious! Especially for right now when blueberries are at their best. I love the simple, healthful ingredients too.
I'll have to try this vegan version of an old classic! Just a tip - dredge the berries in flour prior to folding them into the batter. This will prevent your berries from sinking to the bottom of the bread.
Thanks!
I made this recipe just yesterday because I had some bananas in need of lovin', and I've got to say: THIS RECIPE ROCKS!!!
I followed it using the applesauce, replacing blueberries with strawberries (because that's what I had on hand), and changing the 1/2 c. agave to 1/4 c. maple syrup. Since I reduced the sugary liquid that way, I had to add just a drizzle of almond milk to make the batter moist enough. I also made 12 muffins instead of 12 slices. (350* for 20 min)
The bread is beautiful; the fruits look like jewels. Everyone go try this!! Even my carnivorous family & boyfriend loved it! (Can you tell I'm excited?)
I made this recipe yesterday at 11 at night because she was just soooo appeling. My instinct wasn't wrong: this bread is wonderfully delicious!
I'm in love!
I just tried this recipe with the following changes. I used cherries instead of blueberries and I didn't have any agave nectar. So instead, I used 1/3 hazelnut milk AND 1/2 cup apple sauce. Oh, and also, I used rice flour to make it gluten-free. It was fantastic!! Both the bananas and cherries were very ripe so it didn't need any additional sweetener. I made 6 jumbo muffins so the baking time was reduced...about 40-45 minutes. Thanks so much for the amazing recipe! My husband will be in for a big surprise when he gets home!
I tried this recipe last night, doubled it and substituted honey for agave since I had it on hand. SO GOOD. My boyfriend, coworkers, and chiropractor all agreed, best banana bread ever! Thanks!
To Everyone reading this blog:
go and vote for our fav chef here on blogluxe. I was the first person who voted for her today.
PS: this is my first comment, but I do adore your blog oh so much!
Audrey
There is no beating banana bread....unless you add blueberries! Great idea!
This recipe is fantastic, thanks so much! I just came across your blog and couldn't resist trying a butter free banana bread - and you would never know its fat free! I'm seriously impressed. I'll be sharing this with friends here in the UK.
Hi,
I ran out of whole wheat flour and used oats. Also, sugar instead of agave and increased the soymilk to 1/2cup. The bread came out really chewy, could this be due to the oats?
Thanks,
AZ
Hi. I am a vegetarian transitioning to the vegan lifestyle. If you have any tips please check out my blog at:http://vega-tarian.blogspot.com/.
sidenote: Your recipes are amazing.
I made this tonight and it's super yummy!!!
Mmmm incredible recipe! I can't wait to get some brown mushy bananas happening (I keep trying, but little mouths keep eating them!).
This recipe is fantastic!! I can't wait to try it for myself. I might even try mixing some walnuts in as well. Thanks for such a delicious idea!!
:( it didnt work for me AT ALL! i think they didnt rise? i dont know cos i've only ever baked fairy cakes, pre-vegan so I used a load of eggs and butter and whatever. When i tried these they were really hard on the outside and like not at all cakey on the inside :( help please?
Laine, I'm so sorry to hear that! You didn't substitute or leave out anything? The lemon juice, baking powder, and baking soda are the leavening, so without any one of the three, there could be problems. Aside from that--and maybe differences in the elevation where you live, I just don't know.
AZ, oats are definitely chewier than wheat flour. Did you grind the oats or just use whole? I really wouldn't recommend whole oats.
im in cardiff, wales- would it be different here? i reduced the sugar by a lot, and used applesauce and milk. i might have done other things different unintentionally. ill have to try again. i need to learn to bake veganly! my closed-minded housemates are sure its impossible and think im being retarded when i suggest it grr! (i quickly discarded all evidence of my failed bread attempt!)
Has anyone made this gluten-free & would you like to share the recipe
Thank you
Laine, don't blame yourself. The difference in flour between what I used and what you used may account for the problem. I used a special white whole wheat flour that may not be available in Wales. I suggest finding a recipe that you like--without any substitutions or changes--and make it exactly as written. Try to find one that other people in the UK have tried with success. Good luck!
Anon, see the comment above from Erica C for how she made it with rice flour.
I made this loaf today, and it came out wonderfully well - thanks so much for the delicious and healthy recipe!
JUST made this... I had brown bananas with which I couldn't bear to part and this recipe came to the rescue! Perfect to make on a lazy Sunday - and it made the house smell divine! Deeee-lish... thanks again!
Fabulous loaf & stunning pictures Susan. This is my first time here. You've got a gorgeous blog. Thank you for the camera settings too. I need to experiment with my little camera!
Help! I made this over the weekend and it came out very wet. I cooked it well beyond the time called for and again the next day for a bit. It dried up, but then has become very wet again. What did I do wrong? I did add an extra banana (they weren't so ripe...no spots) and a few extra blueberries, but otherwise I followed the recipe.
I'm afraid that extra banana is the culprit, Anonymous. This is a very moist bread, so any added moisture--which is what the banana is--is going to push it over the top, away from bread and into the realm of pudding. It can stand a few extra berries, but next time, try it with only 3 bananas.
Yum! Yum! Yum! I just made this bread, and it great! Some banana breads are dry and tasteless. Not this one. I can hardly believe there are no eggs or oil. I doubled the recipe and did half sugar and half agave nectar (adjusting the soy milk accordingly). Definitely will make again!
so sad! i ran into a similar problem as laine. mine turned out to be complete liquid in the middle, to the point that it ran out when i sliced it. i baked it for an extra 20 minutes, which just resulted in a burnt outside with a runny middle. i'm usually a pretty successful vegan baker, so i'm not sure what happened. i was so looking forward to that delicious bread! it looks so good!
Hooray! Keep the sugar-free recipes coming...
This recipe looks amazing!! I think I'm going to make 12 muffins instead of one big loaf. Do I need to change the amounts of any of the ingredients? I'm almost tempted to lower the flour amount. Is that a bad idea?
I made this today and it turned out absolutely perfect and yummy.
Didn't have any blueberries on hand so I used red currants which are in high season here. Their tartness added a nice zing and a refreshing contrast to the bread. I also only used two heaping Tsp sugar (instead of agave sirup) to suit the much less sweet German taste. It was perfect - moist, slightly sweet, tart berries, yummy :-)
First of all LOVE your site!
Made your recipe today but I subsituted buckwheat flour for regular flour to make it gluten free. Plus buckwheat flour is high in protein, fibre and iron. One of life's perfect foods!
Yumm.....
Thanks for the recipe!
I made it today and I have to say this recipe was right on time because I had exactly three over-ripe bananas and I couldn't waste much time on cooking because I have a lot of studing to do for a test,so otherwise I would probably throw them away!But this recipe was so easy and I had almost all the ingredients at home!I made the sugar version and I added cherries instead of blueberries(blueberries are not such a common fruit here).I also had plain white flour but I dicoverd a package of oat bran I had used to make a breakfast cereal recipe a while ago,so I used 1 2/3 cups flour and 1/3 cup bran to add some fibre.
The result was delicious,if I may say so myself!I could never believe thet something so healthy and fat free could be so delicious!And the natural sugars of the bananas make it so sweet that I think I'll cut down on sugar next time!I'm not very experienced in cooking,even less in vegan cooking(vegan for 8 months) so I think it'll be even better next time I do it-because I plan to do it again...and again!
I discovered your blog a few weeks ago and this is the first recipe I'm trying but I can honestly say that everytime I check it,every new recipe,makes me happier for the fact that I'm vegan!The nutritional value chart towards the end of the recipes is something I appreciated from the beginning.I plan to try more recipes during the summer!
Thank you for this delicious recipe! I made it as a weekend breakfast treat and it was a big hit!
I completely love this recipe and it is now my default breakfast food! Since I didn't have any blueberries on hand when I made it, I tried using fresh cherries one time and fresh mango the next time and absolutely loved both! I also added some slivered almonds to add some crunch! Soooooooo good...I'm totally hooked!
Hi Susan,
I made a successful gluten free version of this using a rather elaborate mix of the flours and starches I had on hand (millet, buckwheat, quinoa, brown rice, tapioca, potatoe and arrowroot starch, a little xanthum gum) (plus I looked at two other gluten free recipes for ideas and comparisons--two of Karina's and one from a blog called gluten free gobsmacked). I also used a combination of agave, pear sauce and brown sugar (the sugar gives structure to gluten free recipes). For the blueberries I substituted our Idaho huckleberries, which are similar to blueberries. It turned out really great. My son is here visiting and he confirms it is delicious. Oh, I used vanilla soy yogurt, and I added a little more vanilla and lessened the lemon juice by half I think. Anyway, thanks for the template. I am happy I came up with a fat free gluten free version that works with huckleberries!
xo
moonwatcher
Sorry to butt in again,but it just occured to me..do I have to put it in the fridge if I don't consume it in 2-3 days?I'm alone at home these days and how much can one person possibly eat? :D
Moonwatcher, thanks for detailing your gluten-free version. I know that successful gluten-free baking often involves more than just changing the flour, so I hesitate to recommend that people try making my recipes gluten-free without looking at "real" gluten-free recipes. You've just helped a lot of people adapt this recipe!
Jenny, I would definitely store this in the refrigerator if not eaten the first day, especially if it's hot where you are. I think you could also slice it and freeze it if you wanted to keep it longer than 3 days.
I recently found your website, and love it thus far! I am very excited to make this blueberrybanana bread on Thursday for my family. I have been thinking about it for over a week now, and it keeps popping up in my dreams! I keep dreaming of over rip bananas, its pretty funny. Thanks for the great recipe!
-Alli
This looks and sounds SO good!! I love how healthy it is!!
I made this last night but in two smaller loaf pans...thus 50 minutes was perfect! My coworkers were raving that they couldnt tell the difference. So moist and perfectly delicious! Thanks again susan!
That blueberry banana bread was dangerous stuff. I made two loaves one evening and ate three slices the same night. The next day I just couldn't keep away from the stuff. (I put Earth Balance on it too.) Just as well a couple of the kids ate some too, to spare me having to use some willpower.
Thanks for another great recipe, Susan. I used wholemeal spelt flour(because that's what I had) and subbed demerara sugar because I'd run out of agave, but it still turned out really well.
The only problem was the colour. I had to use frozen blueberries because it's winter here in Australia and they turned the batter purple. Unfortunately, once cooked, it went sort of grey, so not the most attractive thing I've ever baked. It still tasted delicious though, and it just means I'm saving it all for myself! I can't wait until I can try it with fresh blueberries.
This recipe is absolutely fantastic! I love that it's totally healthy and low fat but you really can't even tell. It just tastes like delicious banana bread! I doubled the recipe and I only had 3/4 cup of agave, so I added 1/4 cup of turbinado sugar. I used half milk and half applesauce for the wet ingredient.
I also curdled my milk with 2 teaspoons of apple cider vinegar because (and this never happens, but never say never I guess) I ran out of lemon juice. My bread is delicious, moist, and held together really well unlike some vegan breads that get crumbly. I'm amazed at how moist it is with no added oil! Plus, bananas in blueberry bred? That's just brilliant!
And since people are asking you camera questions, I have one. How do you get your entire frame (or most of the frame) in focus when you're using a wider aperture? I am thinking it's becuase you do such long shutter speeds and use a tripod? Maybe I should get a tripod. Do you crop out parts of your photos, or do you use a macro lens a lot?
I have a 50mm lens and I usually hand hold...if you look on my food blog you can see that my DOF is always kinda narrow and sometimes the front of the frame is out of focus, which bugs me. I especially have this problem with bowls, I can never get my camera to focus where I want it too. I think I'm too used to people photography. I want to get better at still life though.
I'm so glad you liked the bread, t_f!
To answer you camera questions, yes I do use a tripod, pretty much always. I also use a remote shutter release so that I don't shake the camera when I'm taking the photo. I try to focus on what I think is the most important element and then take some shots with other parts in focus because sometimes what I think is the most important turns out not to make the best shot. I keep my camera set on aperture-priority, so I pick the aperture and the camera figures the correct shutter speed, and I try to take lots of shots at different apertures. I don't do a lot of cropping (that photo at the top of this post is an exception--I liked the isolation of one blueberry, so I cropped out the rest of the bread and berries).
I'm looking at your blog now, and your photos are really lovely. The cheesecake photo seems to have the entire side of the slice as well as the mint in focus--did you use a smaller aperture for that? I see what you mean about the front being out of focus in the bean salad and guacamole recipes, but that can be a good effect (I really like it on the guacamole shot).
I think that some lenses have a smaller depth of field than others, and that could be what's happening with yours. (I've always felt that way about mine, too, so I was surprised at the question!) I do tend to focus on something in the front so that I don't have so many shots with out-of-focus bowls. Also, I find that I use very few photos taken at maximum aperture and tend to like the ones at about 4.0 Though I just bought a 100mm macro lens, I've only used it for the samosas photos and will probably stick with 50mm for most food shots. I have a Tamron 17-50mm that lets me get pretty close to the food.
I hope this helps a little. Let me know if you have any more questions. I always like to talk photography!
I just made this recipe tonight! All my roommates loved it and it's 1/2 way gone (I hid a 2nd loaf, though, hehehe). This majorly scored points towards the convert my roommates to veganism effort!
I did change the recipes by replacing 15% of the flour with a hemp/flax/maca powder.
Lovely, Susan, and very timely! I had a bunch of over-ripe bananas and a big basket of blueberries just begging to be used, and they came together perfectly in this bread! Everyone in my family truly loved it.
This recipe is so so yummy. I subbed honey for agave... I didn't have enough agave and I have a whole gallon jar of raw local honey that is beckoning me to use it up. :D I also used 1 1/3 c white flour (the bleached kind. eek! :( it was all I had) and 2/3 c whole wheat. I love whole week, but my omni family does not so much.
This bread is moist and oh so healthy. I am taking it to a bible study tonight with a little extra honey to drizzle on top. :D
Yummy. Thanks Susan! Your recipes are oh so yummy.
Do you think it would be ok to add in some ground flax to up the omega-3's? Or would that be to much binding goodness in one beautiful loaf? I don't want to ruin an already beautiful thing. :D
Brooke
OMG this bread is delicious! I've been wanting to make it for a really long time now, but only just got the ingredients today. It tastes sooo good thank you so much!
I've made this twice now and my daughter loves it, so easy and so good! I added ground flax and cinnamon, I also used raw sugar instead of agave cuz its too pricey for me to use up in baking. Everything comes out great, except I used too many blueberries this time, more is not always better.
Tried this last night, having just acquired some new silicon bakeware! It's great, my partner loved it too.
I followed this recipe exactly and it still came out horribel way too much liquid. It didnt have the texture of a quick bread it had the texture of pudding no matter how long i cooked it.
Sorry to hear that, Anonymous. Sometimes differences in elevation as well as different moisture levels in flour can have that effect. If you decide to try again, I recommend increasing the amount of flour.
Thank you for this! I think this is the tastiest thing I have ever baked.
So I made this today, and it was absolutely delish! I added dried cranberries and tangy lemonade instead of the agave nectar/lemon juice, and i added some extra blueberries. it was so good! thanks for the inspiration
Susan,
I made the blueberry-banana bread today (I had all the ingredients, even the 3 over ripe bananas). The bread is very tasty. Plan to freeze some of it for later. Thanks for the recipe.
Doris :)
Thanks for the great recipe! Just as good as the non-vegan recipe I used to make (and much healthier!). The loaf was finished in a flash! I used almond milk (curdled just fine) and turbinado sugar instead of the agave nectar (added extra liquid as you'd suggested) and it came out great. Thanks again!
-Sharon
This was great - very light and healthy-feeling. I didn't have blueberries on hand, but I had a serious overflow of peaches from my CSA, so I used chopped up peaches instead. It was a little wet in the middle (I assume from the extra wetness of the peaches, I probably should have added a little extra flour), but still delicious!
I made vegan banana bread the other day but it was with oil...can't wait to try this version. New to this site, looks great, thanks, Kim
I've made this twice now. It's simple and delicious.
I made this using just ripe bananas and it still turned out very moist and delicious - just make sure to mash them pretty well! Love this recipe!
This is a fantastic recipe - I made it with apple sauce and frozen blueberries, and everyone thinks it is better than original!
I love your blog and have made many of your recipes, but have never posted before. This time though, I just had to tell you how good this banana bread is. It is AMAZING! Thanks so much for all of your recipes. They have made becoming a vegan easy! - KC
I made this last night it came out perfect. Soooo moist. I used almond milk,applesauce,vegan sugar, and added some walnuts. My husband ate 3 huge slices for breakfast this morning:)Will be a must have in the kitchen for now on. Thanks sooo much!! I love your recipes. Im making the Calamondin pie using grapfruit and oranges today- I already have the crust made and waiting. You are a cooking Goddess!!!!
Hi Susan,
I have seen and admired this recipe before. But I have another immediate problem. DO you have any thoughts on whether this can be tried in a microwave?
I am also looking for a basic eggless bread recipe for the microwave. Once i find something that works, I can probably try with various ingredients - sweet or savoury.
Thanks..
kamalkitchen@gmail.com
I haven't ever cooked it in the microwave, but since there are microwave banana bread recipes, I think it could be done. I'd probably start with 5 minutes at high power and then check it every few minutes. And if your microwave doesn't have a turntable, then turn it after 5 minutes.
This looks soooo good!! I can't wait to try it. :) Thanks for the recipe.
I made this today and it was lovely!
It's amazing how something so simple would turn out to be so delish. I now feel tempted to try it with other berries, esp. raspberries.
Thanks a lot!
I've made this bread before and I loved it. Can I use frozen blueberries and if so would I need to thaw them first?
Susan, can I use frozen blueberries, and if so, do I need to thaw them first?
You can use frozen berries. Just measure while they're still frozen and then let them thaw on the counter before you use them.
I was wondering, what could i use as a substitute for the agave nectar as ive never seen/heard of it, and therefore dont think its available where im from.
Sophy, just use sugar or any liquid sweetener (such as rice syrup).
Hi Susan, I love your blog. I have been a vegetarian since forever (im 17 now) and only recently I have thought about going more vegan and cutting out dairy and eggs ect. I love baking so much and I have found your recipes very helpful. I just made these last night and YUM!!! I put them in a muffin pan instead to make them muffins and had three of them this morning. =]
On your ingredients it says 2 cups of flour but in the brackets it just says 240g which is only 1 cup. I am a bit confused.
By weight, 1 cup of whole wheat flour is 120 grams, so 2 cups would be 240.
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