Vegan Lemon Blueberry Loaf
This zesty one-bowl vegan lemon blueberry loaf is tender, moist, and loaded with juicy berries in every bite—perfect for breakfast, dessert, or an afternoon snack!
Servings: 1 loaf
Calories: 2153kcal
Ingredients
- 3 medium bananas mashed
- ¼ cup of granulated sugar
- ⅓ cup of canola or vegetable oil plus more for greasing
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- ¼ teaspoon of salt
- 1 ½ cups of whole wheat or all-purpose flour
- ½ tablespoon of lemon zest
- 1 cup of fresh or frozen blueberries
- ⅓ cup of walnuts or pecans chopped (optional)
Instructions
- Preheat the oven to 375 degrees, and lightly grease a standard loaf pan.
- Place the mashed bananas in a large bowl. Add the sugar, oil, baking powder, baking soda, salt, flour, and lemon zest and gently mix together until well combined.
- Fold the blueberries and walnuts or pecans (if using) into the batter. Spoon the batter into the loaf pan.
- Bake for 55 minutes or until the loaf is golden brown.
Notes
- Measure the flour correctly: Fluff it in its bag, spoon it into the cup, then level it with the back of a knife. This ensures you don’t use too much and end up with a dense, dry vegan blueberry lemon bread.
- Stronger flavor: Rub the sugar and lemon zest to bring out the lemon oil (aka flavor!).
- Don’t over-mix: Overworking batter can lead to dense, gummy bakes.
- For mini loaves: Reduce baking time to between 25-30 minutes.
- Leave to cool: It will be crumbly/fragile immediately out of the oven, but firms as it cools.
Nutrition
Calories: 2153kcal | Carbohydrates: 303g | Protein: 27g | Fat: 100g | Saturated Fat: 14g | Polyunsaturated Fat: 50g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Sodium: 2109mg | Potassium: 1733mg | Fiber: 22g | Sugar: 110g | Vitamin A: 332IU | Vitamin C: 49mg | Calcium: 338mg | Iron: 12mg
