Our family of 3 consumes about 4-5 bunches of bananas each week. Sometimes we have a few bananas that don’t make the cut. These are my favorite because that means I get to make banana bread! I love baking banana bread because you can really do whatever you want to the mixture. Sometimes I add peanut butter, apple butter, cacao nibs, zucchini, cacao powder, brown sugar, honey, etc. This time I decided to add blueberries.
Making the transition to going plant-based can pose challenges when you are cooking. Have no fear! I am here to tell you one way to fix that!
When I first made banana bread several months ago, I saw that the recipe called for eggs and regular milk. I knew I could replace regular milk with almond or cashew milk, so that wasn’t a big challenge. But I did not know that I could replace the eggs, so I kept them in the recipe. I tried to convince myself that the eggs didn’t matter. They were supposed to be there. How can you bake without eggs???
After several months of trying new recipes, I have discovered that bananas are a great substitute for eggs. I like using bananas as my egg-substitute in baking because I really like the taste of bananas and they have that gooey consistency needed to hold everything together. If you are cooking another dish that probably wouldn’t be very delicious with a subtle banana flavor (who knows, maybe it will!), then there are other ways to substitute eggs.
Anyway, I decided to share this easy recipe for my blueberry banana bread. It can be a simple dessert, a sweet snack, or part of your morning breakfast. Enjoy!
*Disclaimer: I tend to be an “eye-ball it” kind of cook when preparing dishes, so if the portions seem off, feel free to adjust as needed! I’ve discovered that the more I cook, the less I need to follow a recipe step-by-step.
- 4 ripe, slightly brown bananas
- 1 package of blueberries
- 2 cups of whole wheat flour
- 1 tsp of vanilla extract
- 1/2 cup of sugar
- 1/4 cup of brown sugar
- 1 cup of warm water
- 3/4 cup of almond or cashew milk
- pinch of salt
- 1 tsp of nutmeg
- Preheat oven to 375 degrees. Grease bread pan with coconut oil. Set aside.
- In a large bowl, peel and mash bananas. Pour in almond/cashew milk, vanilla extract, and water. Mix well.
- In a separate bowl, place flour, sugar, brown sugar, nutmeg, and salt. Mix together. Once mixed, add to banana mixture.
- Mix all ingredients until creamy smooth. Add 3/4 package of blueberries to mixture. Set rest of the package aside for topping.
- Place mixture in greased bread pan. Add remaining blueberries on top.
- Bake in oven at 375 degrees for approximately 1 hour until toothpick comes out clean from the center. (side-note: I start checking my banana bread after 45 minutes with a toothpick.)