Forget the dry, crumbly vegan bakes of the past. This Blueberry Banana Bread is a masterclass in moisture, combining the jammy sweetness of bursting berries with the structural integrity of caramelized bananas.
But the real showstopper? The Vegan Cream Cheese Frosting. It provides that signature tangy “zip” that balances the deep, earthy sweetness of the loaf, elevating a humble breakfast bread into a dessert worthy of any dinner party.
The Science of the Vegan Crumb
When baking without eggs, the “secret weapon” is the banana itself. Bananas act as a natural emulsifier and binder. To ensure the bread doesn’t become too heavy, we use a touch of apple cider vinegar mixed with plant milk to create a “vegan buttermilk.” This reacts with the baking soda to create a light, airy lift that supports the weight of the fresh blueberries.
Ingredients You’ll Need
For the Bread:
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Bananas: 3 very ripe (black spots are your friend!).
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Fresh Blueberries: 1 ½ cups (tossed in a teaspoon of flour to prevent sinking).
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Coconut Oil: 1/3 cup, melted (gives a subtle richness).
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Coconut Sugar or Brown Sugar: ½ cup.
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Flax Egg: 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 mins).
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All-Purpose Flour: 1 ½ cups (or a 1:1 gluten-free blend).
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Warm Spices: 1 tsp cinnamon, ½ tsp nutmeg.
For the Vegan Cream Cheese Frosting:
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Vegan Cream Cheese: 8 oz (ensure it’s room temperature).
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Vegan Butter: ¼ cup, softened.
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Powdered Sugar: 1 ½ cups.
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Lemon Juice: 1 tsp (to amplify the tang).
Step-by-Step Instructions
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