I have made quite a number of vegan recipes now. I have made multiple veggie burgers, and Green Curry Thai Tofu, Cupcake, Cauliflower and more. I would say that the easiest recipes to adapt to vegan from there cream based ingredients are desserts. I think that makes sense because in making main dishes, one often starts with meat. So the variation delta is much greater with main dishes. Desserts only need a substitute for the cream. Coconut milk, almond milk, soy milk are easily substituted to create the desserts you love. For this Vegan Blueberry banana Bread, I substituted almond milk for the 1/4 cup of milk needed and non-dairy butter for the traditional butter.
The bread is going to be very moist with bananas as the main ingredient. It is almost unfair to call this vegan bread. Is your favorite banana made with chocolate chips or blueberries? For me, it is probably chocolate. Does that make this banana bread a cake? Can we use blueberries and call it suitable for breakfast? I believe that by making this bread vegan, it is both a breakfast and a dessert. I might be on to something. What should we call it? Bressert or desfast? Please weigh in. Which name do you prefer.
This Vegan Blueberry Banana Bread is so good and so easy to make. If you have never tried a vegan recipe, try this one and consider this recipe a stepping stone to trying more vegan recipes. The substitutes to make this a Vegan banana bread vegan are the almond milk and vegan butter. I believe we can all imagine that these two ingredients would not really change the taste of the banana bread you have come to know. So give it a try.
The mashed bananas, and then, the blueberries added.
The Vegan Blueberry Banana Bread in the oven.
The Vegan Blueberry Banana Bread out of the oven.
The Vegan Blueberry Banana Bread plated.
Vegan Blueberry Banana Bread
- 2 Cups All-purposse Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Allspice
- 1/2 Cup Vegan Spread
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 3 whole Ripe Bananas mashed
- 1/4 Cup Almond Milke
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla extract
Combine together the non dairy milk and apple cider vinegar; set aside.
Preaheat the oven at 350F.
Grease a loaf pan with non stick cooking spray.
In a large combine together the flour, baking soda, salt and spice.
In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
Add the wet ingredients to the flour mixture until just combined.
Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean.
Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing.
Serve and enjoy!