Vegan Gluten-free Banana Blueberry Bread – Video

Nadia Cakes, dairy free, Desserts, gluten free, Vegan, Vegetarian, Video 25 Comments

Banana Blueberry Bread

If I had to choose between a fluffy sponge cake and a dense, moist one, I would always choose the latter – especially if it’s banana cake! 

I’ve made a banana bread in the past where I used a mixture of banana and avocado in the dough and it turned out to be one of my most popular blog posts! So I thought it’s about time I made another one, a more traditional version without the avocado, but with a little fun twist – a blueberry frosting! Because everyone knows banana and blueberries go exceedingly well together, especially in the form of a cake, cupcakes or muffins. 

Vegan Gluten-free Banana Blueberry Bread

I created this recipe for Arctic Power Berries using their blueberry powder, my personal favourite out of their berry powder range. 

I love using berry powders in things like frosting and to add a gorgeous tint of colour to desserts. Something I can’t always do using fresh or frozen berries as they add too much moisture. By just adding a tablespoon of blueberry powder to the frosting, it instantly gave this banana cake so much more character and personality. The pink/lilacy hue in the frosting definitely makes this cake perfect for a little girl’s (or grown woman’s!) birthday party or any kind of girly celebration like a graduation or a hen party.

Vegan Gluten-free Banana Blueberry Loaf

The cake itself is flourless made using ground up oats and ground almonds. This combination is becoming my favourite two ingredients in baked goods! I seem to be using this combo in almost all my recipes! They just work so well together and they’re the perfect combination of complex carbs and healthy fats, which is a bonus. 

The frosting is a simple mixture of coconut milk, maple syrup and blueberry powder – that’s it! 

Banana Blueberry Bread
Serves 14
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Dry ingredients
  1. 2 cups (233g) oat flour - use gluten-free if allergic/intolerant
  2. 1 cup (100g) ground almonds
  3. 1/2 cup (100g) coconut sugar (you can use brown if you prefer)
  4. 3 tsp baking powder
  5. 1/2 tsp salt
Wet ingredients
  1. 3 ripe bananas, mashed
  2. 6 tbsp coconut oil, melted
  3. 4 tbsp milk of choice
  4. 1 tsp vanilla extrat
  5. 2 flax eggs - 2 tbsp milled flaxseed + 6 tbsp hot water
For the frosting
  1. 1 can full fat coconut milk refrigerated overnight
  2. 1 tbsp maple syrup
  3. 1 tbsp blueberry powder
  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  2. Prepare the flax eggs by mixing the milled flaxseed with the warm water in a small bowl. Leave to set for 10-15 minutes.
  3. In a large bowl, mix together all the dry ingredients.
  4. Pour in the coconut oil, milk, vanilla extract and flax eggs. Mix well to combine
  5. Pour the mixture into a loaf tin covered with parchment paper (I use a 22x12 cm loaf tin)
  6. Bake for 60-70 minutes.
  7. While the cake is baking, prepare the frosting - remove the solid part only of the coconut milk and add to a large bowl. Add in the maple syrup and whip for a few minutes until fluffy.
  8. Fold in the blueberry powder. Place in the fridge and leave to chill until ready to frost.
  9. Once the cake is baked, leave to cool completely before frosting. If the cake is still warm the frosting will melt!
  10. Enjoy!
UK Health Blog - Nadia's Healthy Kitchen

* This post was commissioned by Arctic Power Berries; however, all opinions are my own.


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Comments 25

  1. This recipe looks amazing! We have a little one that is allergic to nuts and suggestions on what alternative flours to use? Thanks so much!!

  2. So yummy and vibrant looking! What can I use instead of oat flour? I don’t eat it even if its gluten free oat, its somewhat unclear if it can cause problems with gluten intolerant persons so I skipp it. What would you suggest instead of oat? Are there anything gluten free thats oat like in its characteristic? 🙂

    1. From what I know, gluten-free oats shouldn’t cause a problem in people with a gluten allergy, but I do know that some people don’t do well with oats in general. Check out my gluten-free lemon cake where I use a mixture of polenta, ground almonds and buckwheat flour. I can’t tell you the exact measurements since I haven’t tried making a banana cake using that mixture. I hope you found that somewhat helpful! 🙂

      1. Ok thank you Nadia! Will do that! I’m also gonna go over all your amazing recepies! So much inspiration! Both recepies wise and photography wise <3

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      I haven’t tried it myself, but if you do you might have to reduce the amount of coconut milk you use. Let me know how it goes if you do try it. Otherwise you can make plain bounty bars without the blueberry.

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      You can get it from their website but it’s also sold at places like Wholefoods, Waitrose and Selfridges.

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  3. This looks amazing! I plan to make it today! Is there any way I could get rid of the almonds (allergies)? Would I just need to add another cup of oat flour instead?

    Thanks so much!

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      I haven’t tried using only oat flour, the texture might be denser but should still work! Let me know how it goes 🙂

  4. Hi Nadia,

    I made this and it had a beautiful rise, but unfortunately it turned out quite dry. Do you think I could increase the fat and moisture content without issues? Could I use maple syrup instead of coconut sugar?

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      Hey Barbara. I’m not sure why it turned out dry. I’ve made this loaf many times and the texture is always moist. I would suggest adding more oil and perhaps don’t bake it as long and see how that turns out.

  5. Hey Nadia,
    Love the purples and blueberries you use in most of your recipes….
    I think you should call yourself ‘Blueberry Girl’ :-))

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