Vegan Banana Blackberry Bread
This vegan banana blackberry bread is the indulgence that you need today. Light, fluffy and moist, it is hard to believe that this is vegan, gluten free and dairy free.
Servings 10 slices
Calories 217kcal
Ingredients
Bread
- 1-¾ cup gluten free bread. I used Bob's Red Mill. If you are not gluten free, use your favorite all purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup soy or almond milk
- ¼ cup maple syrup
- ¼ cup applesauce
- 1 cup blackberries
- 4 ripe bananas
- Juice of 1 lemon
- 2 tablespoon coconut oil for greasing loaf pan
Blackberry Glaze
- ½ cup blackberries
- ⅛ cup maple syrup
- juice of 1 lemon
- ½ teaspoon vanilla
- ¼ cup raw cashews
Instructions
Bread
- Toss all ingredients EXCEPT blackberries into the food processor and blend until smooth.
- Grease loaf pan well with coconut oil
- Stir blackberries into flour mixture with a spoon, not food processor
- Pour into greased loaf pan
- Bake at 350 for 50-60 minutes, until top is lightly browned. The toothpick trick doesn't work because the bananas don't ever get dry
- When cooked, remove from oven and cool for 15 minutes
- Slide knife around edges of loaf pan to make sure the bread doesn't stick
- Flip bread and place on bread board
- Drizzle blackberry glaze and slice
Blackberry Glaze
- Add all ingredients to small blender. Blend until completely smooth
- Drizzle on bread when cooled, prior to slicing