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
Course: Bread
Cuisine: American
Servings: 12 servings
Calories: 372kcal
Author: Jessica Gavin

Ingredients

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

Instructions

  • 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.

Nutrition

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: 0.2% | Vitamin C: 2% | Calcium: 1% | Iron: 7%
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