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One Bowl Vegan Blackberry Banana Bread
Print Recipe
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Course
Dessert
Servings
10
Ingredients
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
Instructions
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.
Notes
Tips:
To use all-purpose flour, simply reduce the almond milk to 3 tablespoons. Enjoy your delicious Blackberry Banana Bread!