Soft, sweet banana bread full of fresh, juicy berries! This vegan berry banana bread is easy to make, healthy, gluten free and totally naturally sweetened.
This will be our last weekend in the apartment before we move into the house. Eeeep!! That’s about all I can say at this point, so let’s just get right to vegan berry banana bread.
Typically I associate banana bread with cool weather, as it’s so warm, gooey, and comforting. But I wanted to make a banana bread that would be great for spring and summertime. I figured that with all the fresh berries coming into season, they’d be the perfect thing to brighten up a loaf of banana bread, and they definitely get the job done here.
This is my new favorite “plain” base for banana bread, because I love that such a short, simple ingredient list creates such a delicious end product. You probably have each healthy ingredient on hand already! The first recipe I EVER posted was a plain banana bread, and it’s awesome, but for whatever reason I’m having a lot of trouble finding chickpea flour lately. I also wanted to use oat flour because I LOVE the flavor, and it’s something most of you probably already have in your pantry!
We’ll start with dry ingredients, which here is literally just oat flour. Throw your whole grain, rolled oats into a blender and pulse until it’s flour consistency. I use cinnamon in some of my banana breads, but I thought that might give more of the warm weather banana bread vibe, and may be weird with the berries, so I left it out for this vegan banana bread.
Next is just some flax eggs, almond milk, and of course, the ripe, mashed bananas! As always, the rule for banana bread is super brown, ugly, fragrant bananas. Since they’re the only thing sweetening this vegan berry banana bread, we want to be sure they’re super, super sweet. We want LOTS of strong, sweet banana flavor, so make sure they’re really ripe! Did I mention the bananas should be ripe?
Okay I think you’ve got it. Let’s move on!
Finally, we need some berries! I love the triple berry combo, but the day I made this I was feeling a little more simple, so I went with raspberries – probably my favorite berry! – for their tartness, and blueberries for their sweetness. I also love that these two berries have totally different textures!
To avoid the berries bursting by mixing them directly into the batter, I spoon some of the batter into the pan, drop on about half of the berries, then the remaining batter, then the rest of the berries. If you want to you can definitely stir the berries right into the batter, but be super careful stirring and know that they may pop and bleed their color and turn your batter a strange shade of blue/purple! It’ll definitely still be delicious, so no worries either way.
This vegan berry banana bread is soft, sweet, and my new favorite banana bread variety for spring and summertime! The berries really give a great sweet, tart, brightness that you may not think of with banana bread. The texture is perfectly browned on the outside but so soft and gooey in the center. Made with just a few healthy ingredients, this will become a new favorite for warm weather breakfasts!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!