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Blueberry Banana Bread with Vegan Cream Cheese Frosting

A delightful, wholesome banana bread combining ripe bananas and juicy blueberries, topped with a creamy vegan frosting.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 2 pieces overripe mashed bananas Ensure bananas are overripe for best sweetness.
  • 1 cup plain and unsweetened almond or oat milk
  • ¼ cup melted vegan butter
  • ¾ cup maple syrup Add more for extra sweetness if desired.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 ½ cups regular or gluten-free all-purpose flour
  • 1 cup almond flour or an additional ½ cup regular or gluten-free all-purpose flour
  • 1 cup fresh blueberries Frozen blueberries can be used if out of season.
For the Vegan Cream Cheese Frosting
  • 2 oz vegan cream cheese
  • 2 tablespoons melted vegan butter
  • ¾ cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a bread loaf pan with non-stick baking spray or line it with parchment paper.
  2. In a large bowl, mash the overripe bananas until smooth.
  3. Add the almond or oat milk, maple syrup, melted vegan butter, baking powder, baking soda, and vanilla extract, and whisk until combined.
  4. Stir in the flours until a thick batter forms.
  5. Gently fold in the blueberries to prevent them from breaking apart.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for about 50 minutes, or until golden brown and a toothpick inserted comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Serving
  1. Mix vegan cream cheese, melted vegan butter, and powdered sugar until smooth.
  2. Spread over the cooled bread. Serve warm or at room temperature.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Freeze individual slices for up to three months.