Vegan Blueberry & Walnut Banana Bread
Vegan Blueberry & Walnut Banana Bread

Vegan Blueberry & Walnut Banana Bread

Nothing is as comforting as banana bread. Light, fluffy and nostalgic at its core – this recipe is also vegan-friendly, and a good way of making use of those bananas that have been sitting on the counter.
Total Time
1 Hour 40 Minutes
3 medium bananas, finely mashed (about 350g peeled weight)
1 tbsp of lemon juice
150g of vegan butter, melted
150g of light brown soft sugar
50g of Oatly Greek Style Oatgurt, room temperature
1 tsp of vanilla extract
265g of plain flour
2 tsp of baking powder
½ tsp of salt
150g of blueberries
100g of walnuts, roughly chopped
Step 1

Pre-heat the oven to 190°C and line a 900g loaf tin with baking paper.

Step 2

In a large bowl, mix together the mashed bananas, lemon juice, melted vegan butter, light brown sugar, Oatly Greek Style Oatgurt and vanilla until well combined.

Step 3

In a separate bowl, mix together the plain flour, baking powder, bicarbonate of soda, and salt. Add the dry ingredients to the wet, and fold well until you get a smooth batter with no flour lumps.

Step 4

Fold in most of the blueberries and chopped walnuts until they're evenly distributed in the batter, reserving some for sprinkling on top before baking.

Step 5

Transfer the batter into the prepared loaf tin and smooth out the top. Scatter the reserved blueberries and chopped walnuts on top of the batter.

Step 6

Bake for about 1 hour 10 minutes to 1 hour 15 minutes, or until well risen, golden brown on top and insert a skewer until it comes out clean. If the banana bread starts browning too quickly, cover it with aluminium foil (shiny side up) and continue baking until done.

Step 7

Once baked, allow it to cool in the loaf tin for about 10-15 minutes, then transfer it onto a wire rack to cool.

Step 8

Serve warm or cooled completely to room temperature, with a dollop of Oatly Greek Style Oatgurt and extra blueberries and walnuts.

Recipe courtesy of Oatly

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