Blueberry Banana Bread with Almond Milk and Coconut Oil

4.93 from 14 votes

The texture is moist with fluffy air pockets and juicy bursts of flavor from the blueberries.

Course any meal

Cuisine American/Southern

Keyword almond milk, banana bread, bananas, Blueberries

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 235kcal

Author Paula

2 and ½ cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup agave syrup
1/4 cup coconut oil
2 large eggs at room temperature
4 tablespoon Greek yogurt
4 tablespoon unsweetened unflavored almond milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon this is optional if cinnamon isn't your thing, leave it out
1/2 cup very ripe banana mashed (1 large)
1 cup frozen blueberries I used frozen
1/2 tablespoon granulated sugar optional, for sprinkling on top

Preheat oven to 425 degrees Fahrenheit.
In a medium-sized bowl, combine flour, baking powder, baking soda, and salt.
In another bowl, mix agave and coconut oil, add eggs, and whisk vigorously to combine. Whisk in yogurt, almond milk, and vanilla, and mix in bananas.
Add flour mixture to wet ingredients and mix until evenly moistened. Be careful not to over-mix, this will make the dough tough.
Carefully fold in blueberries.
Pour into one greased and flour (bottom only) 9x5-inch loaf pan.
Bake 10 minutes at 425 degrees. Reduce heat to 375 and bake 30 to 35 minutes. Check for doneness with a wooden pick. Cool 10 minutes on wire rack before inverting.