Gluten-Free Vegan Blueberry Banana Bread

Gluten-Free Vegan Blueberry Banana Bread

Gluten-Free Vegan Blueberry Banana Bread
This Gluten-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


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

To decorate (optional):

  • 3 tablespoons flaked 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 don’t 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 use almond flour
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.