One Bowl Blueberry Banana Bread (No eggs!)


5 from 85 votes
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This recipe for blueberry banana bread is a healthy twist on the classic banana bread that is LOADED with blueberries. No eggs and no dairy needed, making it the perfect vegan and gluten-free sweet bread. Moist, tender and made in ONE bowl. 

Blueberry Banana Bread

You can NEVER go wrong with banana bread.

It’s like the baking staple every family has in their homes. 

I know thousands of you have loved my recipe for the BEST vegan banana bread, but this might be better.

Adding blueberries into the mix took on a brand new flavor profile!

The banana and blueberry combination is such a fantastic one, and just like my original recipe, this WON’T last long in the house.

Bonus? It’s made using simple and affordable pantry staple ingredients.

Blueberry Banana Bread that is healthy? 

Traditional sweet bread recipes tend to use a combination of sugar, sticky sweeteners (like maple syrup) and both oil and butter to yield a delicious bread.

In my version, we only use vegan butter and not oil, so there is no added fats. We also offer the use of either traditional sugar or options to keep it sugar free (using monk fruit sweeter or swerve). 

Using a sugar free substitute keeps this blueberry banana bread refined sugar free! 

Don’t be fooled by the healthier ingredient list though. It tastes just as good as any banana bread recipe out there.

A moist and tender crumb, a fluffy and moist texture, and the natural sweetness of the bananas and blueberries together.

It’s also 100% dairy-free and easily made gluten-free. 

vegan blueberry banana bread


How do you make blueberry banana bread from scratch

The Ingredients

  • Bananas– Mashed, overripe bananas are best. They are sweeter and also yield an even more moist loaf. 
  • Vegan butter OR margarine– Either vegan butter or margarine works, but I prefer the butter- It bakes much better than margarine.
  • Sugar OR sugar substitute– White sugar or a white sugar substitute to be used. I don’t really recommend brown sugar, as the flavor profile changes significantly, and the loaf will be prone to sinking in the middle. 
  • Vanilla extract– A must for any good banana bread recipe!
  • Milk of choice (dairy-free)– I used oat milk, but you can use almond milk, coconut milk (from a carton) or soy milk. Pretty much, any dairy-free milk!
  • Apple Cider Vinegar– You won’t taste it, but when combined with the baking soda, helps leaven the loaf, and also gives it rise.
  • Salt– Brings out the natural sweetness!
  • Baking soda– Acts as a rising agent, when paired with the apple cider vinegar.
  • All-purpose flour– Also known as plain flour. You can use a gluten-free all-purpose flour if required, just be sure it contains xanthan gum. 
  • Cinnamon– Adds some warming spices to it. 
  • Blueberries– Fresh or frozen can be used. 

The Instructions

You only need one bowl to prepare this banana bread with blueberries.

Start by mixing together your dry ingredients well. Then, add your wet ingredients, except for your blueberries. Do not over-mix, just mix until the dry and wet are incorporated. Using a rubber spatula, fold through your blueberries.

Transfer to a loaf pan and bake in a preheated oven (180C/350F) for 45-50 minutes, checking around the 40 minute mark. Once a skewer comes out clean, remove from the oven and let cool in the pan completely.

gluten free blueberry banana bread


How to stop blueberries from sinking 

A foolproof method to avoid your blueberries from sinking (and being evenly distributed throughout the entire loaf!) is the toss them in a 1/4 cup of flour. 

Tossing them in flour prior to adding it to the batter will force them to remain intact and once placed in the oven, will not sink to the bottom of the loaf. 

Why is my blueberry banana bread undercooked in the center? 

The reason why sweet breads, like banana bread or this blueberry version can sometimes sink in the middle, is due to over-mixing.

When you combine the wet and dry ingredients, you should only mix enough so that everything is fully incorporated. Over-mixing loosens the mixture, which in turn can sink once in the oven. 

If you are worried about pockets of flour or baking soda to be in the batter, you should ALWAYS sift them both first, when combining your dry ingredients. 

Can I use regular butter and regular milk? 

If you don’t follow a vegan or dairy-free diet, you can use regular butter and regular mix.

It will not change the texture or flavor of the bread at all. 

Can I make this with a grain-free flour? 

You cannot substitute the all-purpose flour here for a grain-free flour, like almond flour or coconut flour. It will spoil the entire sweet bread.

Instead, you can make this flourless banana bread recipe. It’s a paleo and grain-free alternative, and you can fold through blueberries into the batter. 

Storing Banana Blueberry Bread

If you happen to have any leftover blueberry banana bread (a rarity!), you can keep it stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Either way, be sure to keep it covered in a sealed container. 

Can you freeze blueberry banana bread? Yes, it is freezer friendly and can be stored in the freezer. Place individual slices of the bread in parchment paper, and keep it in a ziplock bag. It will freeze well for up to 6 months.

To thaw, transfer from the freezer to the fridge and let it thaw overnight. 

banana bread with blueberries


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gluten free vegan blueberry banana bread

Blueberry Banana Bread (No eggs!)

5 from 85 votes
Easy recipe for healthy blueberry banana bread! Made in one bowl, it's moist, tender and fluffy in one! Vegan, Gluten Free and Dairy Free, it needs just one bowl. No eggs, no milk, no oil!
Servings: 12 Slices
Prep: 5 mins
Cook: 40 mins



  • Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for your blueberries and mix until just combined. Using a rubber spatula, fold through your blueberries.
  • Transfer your batter into the loaf pan and top with extra blueberries, if desired. Bake for 45-50 minutes, or until a skewer comes out just clean.
  • Remove from the oven and let cool in the pan completely, before removing and slicing.


* white sugar or sugar free substitute. Try to avoid using brown sugar, as that makes the loaf sink.
** You can substitute this for vegan margarine or coconut oil
For a paleo and low carb banana bread, you can make this flourless banana bread.
TO STORE: You can keep it stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Either way, be sure to keep it covered in a sealed container. 
TO FREEZE: Place individual slices of the bread in parchment paper, and keep it in a ziplock bag. It will freeze well for up to 6 months.
TO THAW: transfer from the freezer to the fridge and let it thaw overnight. 


Serving: 1sliceCalories: 153kcalCarbohydrates: 21gProtein: 2gFat: 6gSodium: 195mgPotassium: 94mgFiber: 1gVitamin A: 372IUVitamin C: 2mgCalcium: 10mgIron: 1mgNET CARBS: 20g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. So excited! About to make these with nearly all ingredients received from a local food delivery service (all from local ranchers/farms/businesses). I’ll check back in if I don’t eat myself into a food coma.

  2. 5 stars
    Great recipe and worked even with my substitutions of coconut oil, melted, for the butter and spiced rum instead of the milk and vinegar :). Added walnuts. Bread was definitely moist so I covered loosely with aluminum foil at the end and let it go around another 20 minutes. Very light, much less dense then other versions I have tried and absolutely delicious! Thanks so much!!!

  3. I still have a lot of bluberries left and I am planning to do this recipe.. Can I not really use almond flour? 😅 i can’t find a gluten free apf in any of our stores here.. do you think the taste will vary? thank you for sharing your recipe too😊

  4. 5 stars
    Hello Arman, I found you on Pinterest and am a fan of your work! Thank you for sharing your talent. This is a delicious recipe loved by my extremely baked-goods-picky fiancé. I added 1/2 tsp of ground cardamom, 1/2 tsp extra vanilla and baked for 60 minutes. I plan to memorize this so I can make it at the drop of a hat. Thanks again😊.

  5. Made this for the first time today & I could eat this entire loaf! I will be surprised if this makes it to tomorrow, thank you. Fantastic recipe 🤤

  6. 5 stars
    This is better than any non-vegan banana bread I’ve ever made. I used coconut oil. It did take a lot longer to cook, about 20 more minutes, at altitude (5400 ft.)

    Took this to a girls’ weekend retreat and everyone wanted the recipe. Thanks for sharing!

  7. 5 stars
    Absolutely wonderful. I made two batches and varied the recipe to have slightly less sugar (as it was for the kids mainly) and one with mango pear as we didn’t have enough blueberries left.
    Scrumptious and soooo good.
    I’ve frozen some portions for school morning teas. Thank you so much for providing such easy and wonderfully nourishing recipes!