Using bananas instead of oil makes this fat-free banana bread extremely moist and lightly sweet, and the blueberries add a fruity surprise to every bite.
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.
- 3 large over-ripe bananas
- 2 tablespoons lemon juice
- 1/3 cup vanilla soymilk or apple sauce (80 ml)
- 1/2 cup agave nectar (120 ml) see notes below
- 2 cups white whole wheat flour or regular whole wheat flour (240 g)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (240 ml)
- Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil or use 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 into 12 slices and serving.
Nutritional info is approximate.
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Corinne SJuly 27, 2016 at 8:16 am
My bread came out chewy and underbaked, despite leaving it in for 70 minutes. It was also very sweet, and I probably wouldn’t combine bananas an blueberries with nectar again. I used Almond milk instead of soy, and I added 1/4 cup more blueberries, because I wanted to use up what I had left. The bottom half and ends of the loaf were very underbaked.
KristenApril 16, 2020 at 1:02 pm
I also made this recipe and the only substitution I made was 2 cups of 1:1 GF flour instead of the wheat flour. I kept putting it back in the oven and it just wouldn’t bake. Any advice would be appreciated!
ljohnsApril 26, 2020 at 12:13 pm
Oh no, I also use GF only, but in muffin tins for 20mins (applesauce vs soy milk). I also sub between agave and maple syrup both work. This is the brand of flour I use – I find the blends with too much cassava flour are chewy/dense. https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
DoreenAugust 5, 2016 at 5:03 am
How essential is using soy milk and lemon juice to curdle? Could home made almond milk be subbed instead?
The recipe looks amazing.
Susan VoisinAugust 5, 2016 at 6:51 am
Almond milk should work just fine. Hope you enjoy it!
DoreenAugust 7, 2016 at 4:06 pm
Thanks for your reply Susan. I made it as per recipe with soy milk and it was delish! Will try almond milk next time.
LucindaAugust 23, 2016 at 12:02 pm
Is it possible to only use baking soda? No baking powder? And is it possible to not use the salt?
Susan VoisinAugust 23, 2016 at 5:52 pm
Baking powder and salt both affect the rising of the bread, and leaving them out might give you bad results. You could look online and see if there is a substitute for the baking powder but I don’t really recommend it.
JennyKSeptember 30, 2016 at 12:30 pm
I made this today and it turned out great. I baked it for 50 minutes and it was perfect. I have a particular pet peeve about people who substitute like 5 of 9 ingredients and then complain that it didn’t turn out right. Sheesh! That said, I will admit that I used coconut milk instead of soymilk and maple syrup instead of agave, because those are what I had. Having read the comments it appeared that those substitutions would not mess with the chemistry or wet weight of the batter and they didn’t. Yay!
RileyFebruary 21, 2017 at 11:38 pm
I just made this bread and it’s pretty good. I made it into 12 muffins instead of the loaf and baked at 350 for 20 minutes. I also reduced the agave by about half (maybe even less than 1/4 C… I eyeballed) and I regret doing that because the muffins really are not sweet enough. So I just made a little icing glaze and spread that on top of the muffins. Hopefully that helps. Either way, this bread is decently moist and a bit dense and chewy. Overall good!
PoppyMay 12, 2017 at 8:12 am
I’ve been making this recipe for 4 years, so thought I should finally comment. This is one of my go-to desserts as it’s easily portable, always comes out great, and even omnis devour it not knowing it’s vegan let alone oil-free and whole grain! The only changes I make is I use whole wheat pastry flour and raw sugar instead of agave. I haven’t needed to modify the liquid ingredients because the sugar basically melts while cooking. I’m always recommending this recipe to other people too. Thanks Susan, your website really is a treasure trove of delicious recipes!
ChristinaJuly 16, 2018 at 9:12 pm
I would prefer to use coconut sugar instead of agave. Did you use 1/2 cup of raw sugar as substitute? Thanks!
Victoria SheridanJune 13, 2017 at 5:23 pm
This is hands down the best ever recipe for a vegan quick bread! I substituted maple syrup for the agave (and actually reduced the amount to 1/3 cup and it was still plenty sweet for us); I also added 1/2 cup of cornmeal in place of 1/2 cup of the flour and thought it added a nice texture.
I’ve been searching and searching for a vegan quick bread — and have tried several only to end up with either gummy, flat, or very dry breads.
This recipe is just perfect — as are all of Susan’s recipes here!
CathyOctober 10, 2017 at 7:02 pm
Hi Susan! Just wondering what the shelf life is for this banana bread? What is the best way to keep it moist after I bake it?
I have made this bread on numerous occasions which has been delicious every time 🙂 I am hoping that it could last until Thursday if I made it today.
Susan VoisinOctober 10, 2017 at 10:26 pm
I think it could easily last three days, but I would refrigerate it just to make sure.
Melissa DooleyNovember 6, 2017 at 10:57 am
I made this today as a breakfast bread. I added chia seeds flax, pumpkin seeds and sliced almonds. And for the sweetener I used about 1/2 cup of honey. It came out great. Light and fluffy. Oh I also added a little more almond milk than what it called for about 1/2 cup extra.
DianeJanuary 13, 2018 at 5:50 pm
Excellent recipe! I just made it, with applesauce, not soy milk, and my vegan and non-vegan children love it! I followed the recipe exactly but did leave it in the oven for an additional 15-20 minutes. Will make again very soon. Thanks!
IreneFebruary 26, 2018 at 10:33 pm
I’ve been using this recipe as a template for breakfast muffins for ages and today’s batch was perfection. I used applesauce instead of soymilk, freshly ground oat flour instead of wheat, an extra banana instead of the agave, and added a heaping 1/4 tsp ground cardamom. Baked for 20 minutes at just a bit over 350° (but who really knows with my oven). Yum!
Catherine Pakenham-WalshApril 7, 2018 at 6:21 pm
Hi I would really love to try making this but can’t use regular flour have you tried it with any other flours ?? Thanks Kate 😀
Susan VoisinApril 7, 2018 at 11:22 pm
I personally haven’t, but if you check the comments, I’ll bet there are people who have made it will different flours.
MelissaApril 17, 2018 at 7:55 am
How can i make this gluten free?
JanetJune 10, 2018 at 10:27 am
This did not cook. Even after an extra 20 minutes in the oven, it was raw. Very disappointing because the ingredients were expensive and are now wasted.
Susan VoisinJune 10, 2018 at 10:34 am
That’s very disappointing! I don’t know what could have gone wrong because I’ve never had that happen.
SaraAugust 3, 2018 at 6:22 am
Our family loves this bread! Due to allergies, we did not use the soy milk. We made 3 mini loaves and let them cook for 40 minutes. They turned out great! I love sweets and I did not find this to be sweet at all. They were not gooey or sticky either. Our picky 10.5 year old ate 1 loaf all by himself withing a couple of hours. He even asked it I could make it daily. It is not often that our family finds baked goods that do not contain egg or other allergens. I will be trying it will the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I except that to turn out sticky but I want to try it. Thank you for a great recipe that our family enjoys!
KariDecember 1, 2018 at 3:36 pm
How can I make this gluten free?
Susan VoisinDecember 1, 2018 at 4:39 pm
Sometimes replacing the flour with a gluten-free baking blend works, but I haven’t tried it myself.
AnetaFebruary 23, 2019 at 10:04 am
I just tried to make it and it was an absolute disaster – stayed in the oven for over 80 minutes and not even half baked!
Only substituted soy milk for coconut milk, otherwise followed the recipe.
Now it’s sadly in the bin…
Susan VoisinFebruary 23, 2019 at 11:43 am
I’ve never heard of that happening. Coconut milk may have made a difference, depending on the kind you used. Otherwise, I would check your oven’s thermostat.
AlyssaApril 6, 2019 at 11:39 am
I made this today as a breakfast treat. I used spelt flour and silk almond/cashew protein milk and it was great. This recipe was light and moist. I think next time I will omit the blueberries and instead use walnuts and chocolate chips!
HJune 18, 2019 at 3:53 pm
Not only is it the best vegan banana bread I’ve ever had, but it’s definitely top 3 best banana bread I’ve ever had… ever… vegan or not!
Susan VoisinJune 18, 2019 at 8:31 pm
I’m so happy to hear that! It’s my favorite, too.
Lindsay HoutSeptember 4, 2019 at 5:34 am
I have made this SO MANY times! This was my dad’s go to snack when he switched to a plant based diet. My whole family loves it! I am using this same basic recipe today to make Nutella Swirl Banana for my boys (who are vegetarian, not vegan). I subbed the agave for sugar, because that’s all we had. I am so excited to see how it comes out! Thanks!
SibOctober 21, 2019 at 8:07 pm
Best one yet! I did not change anything major except I used 1/2 cup maple syrup instead of the 1/2 cup agave nectar. It’s so good and moist! Thank you. I’ve made it 3-4 times already and they’re addicting. Nice breakfast and nice snack!
Kim BakerJune 11, 2021 at 4:22 pm
agreed! I forgot that I didn’t have enough Agave so I used brown rice syrup. That worked for me!!!
KarenJune 1, 2020 at 5:17 pm
Everyone loved it! It was a little underbaked but I like it that way because we heat it up for breakfast and don’t like it to get over cooked the second time.
Question: would you sub any other fruit for the blueberries? Just trying to mix it up!
Susan VoisinJune 1, 2020 at 5:31 pm
I think almost any fruit would work if you cut it into blueberry-sized pieces. Peaches, strawberries, pineapple—the sky’s the limit! 😀
KathiSeptember 11, 2020 at 2:51 pm
Just made minus the blueberry’s and added walnuts…. absolutely fantastic!!!
ChrisMay 2, 2021 at 9:19 am
Kim BakerJune 11, 2021 at 4:19 pm
Susan, I have tried many banana bread recipes as a vegan, but once again, yours is my favorite!!! Awesome. It turned out perfect!
I didn’t have soy milk, but I did have homemade soy yogurt. So I didn’t use the milk or lemon , but used a tad more yogurt to replace those ingredients. Fresh blueberries handed to my that morning from someone who didn’t want them went right into the bowl. Oh happy day!
FrannyAugust 3, 2021 at 6:21 pm
I had three mushy bananas on the counter, and was craving vegan banana bread – so of course I turned to Susan first! This recipe is excellent. I was out of blueberries and used a cup of chopped walnuts. Turned out perfect!! Nice and moist and not too sweet. I used maple syrup in place of agave, and increased the oven temperature to 375 degrees because we live at a higher altitude (3500 feet). The loaf baked through in 50 minutes. Next time I will try it with blueberries, Thanks, dear Susan! This recipe is a keeper!
LindaDecember 16, 2022 at 8:49 pm
I love your recipes. I’d like to try this, but I’m hesitant to try it without an exact measurement of the bananas. 3 large bananas just isn’t exact enough for me. Could you either give a weight for the bananas or a volume of them once mashed? Thanks, Linda.
KateDecember 25, 2022 at 1:18 pm
Ive made this recipe now like 50 times. Its my go-to favourite #1 favourite recipe of all time. Its easy to make and super easy to eat 😀 Ive made it with blueberries, walnuts, chocolate chips, raisins and plain- and its good EVERY way you make it. Ive also tried making it with agave, maple syrup, white sugar, and brown sugar and each way is different but the bomb diggity in their own way. There are days i freeze it and eat it frozen or eat the whole loaf straight out of the oven. I just wanted to leave you a comment since I make this recipe almost every day. Thanks so much for website! i love it!