One Bowl Vegan Blackberry Banana Bread

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One Bowl Vegan Blackberry Banana Bread

Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 10


  • 1/4 Cup of unsweetened almond milk
  • 1/2 Teaspoon of apple cider vinegar
  • 4 ripe bananas 3 mashed, 1 sliced lengthwise
  • 1/3 Cup of neutral oil like canola or vegetable
  • 1/2 Cup of sugar
  • 1/2 Teaspoon of vanilla extract
  • 1 3/4 cups of spelt flour or all-purpose flour, see TIP below
  • 1 Teaspoon of baking powder
  • 1/2 Teaspoon of baking soda
  • 1/8 Teaspoon of sea salt
  • 1 Package 6 ounces of Driscoll’s Blackberries


  • PREHEAT the oven to 375˚F.
  • COAT a loaf pan with cooking spray or LINE it with parchment paper.
  • PLACE 1/4 cup of almond milk into a medium bowl.
  • ADD 1/2 teaspoon of vinegar and STIR to combine. SET ASIDE for 1-2 minutes to let the almond milk curdle.
  • ADD 3 mashed bananas, 1/3 cup of oil, 1/2 cup of sugar, and 1/2 teaspoon of vanilla. STIR well.
  • ADD 1 ¾ cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt. MIX until just combined.
  • RESERVE a few blackberries for garnish, then FOLD the rest into the batter.
  • POUR the batter into the prepared loaf pan.
  • PRESS 1 banana, sliced lengthwise, into the top of the batter.
  • PRESS the remaining blackberries into the top of the batter.
  • BAKE until the top is brown, around 45-60 minutes.
  • TEST the banana bread with a toothpick or cake tester. If needed, REDUCE the oven to 325˚F and CONTINUE baking until the toothpick comes out clean.
  • TRANSFER the banana bread to a cooling rack and ALLOW it to cool to room temperature.


To use all-purpose flour, simply reduce the almond milk to 3 tablespoons. Enjoy your delicious Blackberry Banana Bread!

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