Step-by-Step Instructions
1. The Wet Foundation
Preheat your oven to 350°F (175°C). In a large bowl, mash the bananas until smooth. Whisk in the sugar, melted coconut oil, and your “flax egg.” The mixture should look glossy and thick.
2. Sift and Fold
In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually fold the dry ingredients into the wet. Just before the flour disappears, gently fold in the blueberries.
Pro Tip: Don’t over-mix! If you work the batter too hard, the blueberries will bleed, turning your bread a muddy purple rather than a vibrant gold with blue “jewels.”
3. The Bake
Pour the batter into a lined loaf tin. Bake for 50–60 minutes. Because vegan breads are quite moist, use the “toothpick test”—it should come out clean or with just a few dry crumbs. Let the loaf cool completely before frosting.
4. Whip the Frosting
While the bread cools, beat the vegan cream cheese and butter until fluffy. Sift in the powdered sugar and add the lemon juice. Whip for 2–3 minutes until it looks like a thick, spreadable cloud. Slather it generously over the top of the cooled bread.
Why This Duo Wins
| Feature | Standard Banana Bread | Blueberry Vegan Version |
| Moisture Source | Butter/Eggs | Banana/Coconut Oil |
| Flavor Profile | Simple Sweetness | Tart Berry + Tangy Cream |
| Texture | Dense | Soft & “Jammy” |
| Dietary | Contains Dairy/Eggs | 100% Plant-Based |
Perfecting the Presentation
To make this bread look as good as it tastes, reserve a handful of fresh blueberries and a few thin slices of banana to press into the top of the batter before baking. Once frosted, a sprinkle of lemon zest over the cream cheese adds a beautiful pop of color and a fresh aroma.
