Vegan Blueberry Banana Bread
Ingredients
Dry
- 2 cups oat flour (GF if necessary) (220 g)
- 1/2 cup almond flour (60 g)
- 1 tbsp ground chia seeds or ground flax seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
Wet
- 2 ripe bananas (200 g)
- 1/4 cup maple syrup or any other liquid sweetener (80 g)
- 1/3 cup coconut milk canned (80 ml)
- 170 g blueberries
- 2 tbsp lime juice (or lemon juice)
Frosting
- 5 tbsp Erythritol (or regular powdered sugar)
- 1-2 tsp lime juice or lemon juice
- 1 tbsp or more plant-based milk
- 2 tsp Maqui Berry powder
Preparation
Put all dry ingredients in a bowl and stir until there are no clumps.
Process all wet ingredients except the blueberries in a food processor or blender and pour the mixture into the dry ingredients, stir with a whisk, and fold in the blueberries.
Line a loaf pan with parchment paper and spoon the mixture into the loaf pan.
Bake in the oven at 356 degrees Fahrenheit (180 degrees Celsius) for about 40 minutes, check with a toothpick to ensure it comes out almost clean, and let it cool in the fridge.
For the maqui berry frosting, put the Erythritol in a food processor or coffee grinder and mix until it is very fine like icing sugar, then use a whisk to mix it in a small bowl with plant-based milk, lime or lemon juice, and Maqui berry powder, adjust thickness with more milk or juice if too thick, or more Erythritol if too thin, spread the frosting on the bread, and put it in the fridge until the frosting is hard.
