Gluten-Free Vegan Blueberry Banana Bread

Gluten-Free Vegan Blueberry Banana Bread
ThisGluten-Free Vegan Blueberry Banana Bread is seriously moist, sweet and fruity and free from added sugar!

Gluten-Free Vegan Blueberry Banana Bread

Gluten-Free Vegan Blueberry Banana Bread


  • 3medium-sized ripe bananas
  • 60g(1/4cup)coconut oil(or sub olive or vegetable oil)
  • 1teaspoonapple cider vinegar*(ensure gluten-free if necessary)
  • Pinchof salt
  • 1/2teaspoonground cinnamon(optional)
  • 150g(1 1/4cup)ground almonds (almond meal)**
  • 150g(1 1/4cup)gluten-free flour blend(or sub plain flour if not gluten-free)
  • 2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
  • 1/4teaspoonbicarbonate of soda (baking soda)
  • 120ml(1/2cup)unsweetened almond milk(or any other plant-based milk)
  • 100g(1cup)fresh blueberries

To decorate (optional):

  • 3tablespoonsflaked almonds or coconut


  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
  • Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
  • Add the blueberries and fold them in gently to make sure you dont crush them
  • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
  • Scatter over flaked almonds or coconut, if desired
  • Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool completely before cutting
  • Keeps covered in the fridge for up to a few days - best reheated in the toaster!


*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.
**You can alternatively usealmond flour

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