Blueberry Oat Banana Bread (Vegan)
A beautifully moist, slightly sweet banana bread full of plump blueberries and a hint of oats, topped with a sweet oat crumble. A delicious addition to breakfast or an afternoon snack.
Ingredients
- 2 cups / 240 grams all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ cup / 100 grams cane sugar
- ¼ cup / 50 grams coconut sugar
- 4 tbsp plant based milk (room temperature)
- 2 tbsp plant based yogurt (room temperature)
- 1 tbsp vanilla extract
- 1 stick / 113 grams plant based butter (melted)
- 300 grams mashed banana ( 3 medium bananas)
- 1 cup blueberries (frozen or fresh)
- ½ cup old fashioned oats
- 1 tsp cinnamon
- 1 tsp nutmeg
Crumble
- 2 tbsp plant based butter with salt (melted)
- 1 tbsp all purpose flour
- 2 tbsp cane sugar
- 3 tbsp old fashioned oats
- ⅛ tsp cinnamon
Instructions
- Preheat oven to 350℉ and prepare an 8x4 loaf pan.
- In a small bowl, combine all of the crumble ingredients together and set aside.
- In a medium bowl, add the flour, baking soda, baking powder, cinnamon and nutmeg, stir to combine and set aside.
- In a medium bowl, add the mashed bananas, both sugars and melted butter, mix until well combined. Add the yogurt, milk and vanilla to the banana mixture, mix until well combine.
- To the flour mixture, fold in the oats and blueberries and then add it all to the wet ingredients, fold in until no more flour is seen. Pour the batter into the prepared oaf pan, sprinkle the crumble on top of the batter.
- Bake the loaf for 70 minutes ( 1hour and 10 minutes) or until a toothpick inserted comes out clean. Once done, let the loaf cool in the pan for 20 to 30 minutes before removing and transferring to a cooling rack. Once complete cool, store in an airtight container. Will stay fresh on the counter for up 3 days, will stay fresh in the refrigerator for up to 5 days.