Whole Wheat Vegan Blueberry Banana Bread with Oat Crumble
How did I make this blueberry banana bread recipe vegan? Lots of substitutions!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12 servings
Blueberry Banana Bread-
- 6 tablespoons water (warm)
- 2 tablespoons flaxseeds ground
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup coconut milk canned, make sure to stir milk before measuring
- 1 teaspoon lemon juice
- 1/2 cup coconut oil melted
- 2/3 cup coconut sugar or granulated sugar
- 3 large ripe bananas mashed
- 1 cup blueberries
Oat Crumble Topping-
- 2 tablespoons dark brown sugar
- 1 tablespoon coconut sugar or granulated sugar
- 3 tablespoons whole wheat flour
- 3 tablespoons walnuts chopped
- 2 tablespoons coconut oil melted
- 2 tablespoons rolled oats
Preheat oven to 350ºF.
In a large bowl, combine the warm water and ground flax seeds. Allow to sit for two minutes until the mixture has the consistency of egg whites.
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture; stir until just combined. Gradually add the dry ingredients to the wet mixture and fold in the blueberries until batter is just combined, do not overmix, set aside.
To make the crumble topping: In a small bowl whisk together 2 tablespoons dark brown sugar, 1 tablespoon coconut sugar or granulated sugar, 3 tablespoons flour and chopped walnuts. Add the 2 tablespoons coconut oil, and combine with a fork, leaving some clumps. Insert the oats and gently mix into the topping mixture.
Spray 1 large bread pan with nonstick cooking spray or grease lightly with coconut oil. Pour the batter into the pan and place on a baking sheet. Even spread the topping over the batter. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean; the bread will be dense and moist. If the crumble topping begins to darken (around 45 minutes into baking), cover lightly with a piece of foil, so the bread continues to cook, but the top does not burn. Cool for 5 minutes in the pan, then remove the loaf from the pan and finish cooling on a rack.
To store leftovers, wrap tightly in plastic wrap and refrigerate.
Calories: 372kcal | Carbohydrates: 53g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 192mg | Potassium: 173mg | Fiber: 6g | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 1.3mg