Lemon Blueberry Banana Bread
Lemon Blueberry Banana Bread
I love banana bread and have since I was a kid! If you take a look you’ll find quite a few recipe variations here on the site. I love it for it’s flavor but I also love that it’s sort of a blank canvas for a host of other flavors. Enter the perfect combination of lemon & blueberry! Banana breads are the perfect something sweet that’s great for a snack, breakfast or dessert. Also what else are you going to do with all those overripe bananas?
Makes 10 slices
Ingredients
Dry
2 1/4 cups (265g) Flour
1/2 cup (125g) Cane Sugar
1 tsp (5g) Baking Powder
1 tsp (5g) Baking Soda
1/4 tsp Salt
Wet
3 very ripe Bananas
1/3 cup (78ml) Plant Milk
1/3 cup (78ml) Canola Oil or other Neutral Oil
2 Tbsp (30ml) Lemon Juice
Zest from 1 Lemon
2 tsp (10ml) Vanilla
1 tsp (5ml) Almond Exctract
1 cup (about 150-160g) fresh or frozen Blueberries
Note
Prepare the baking pan by greasing with a little bit of vegan butter or baking spray. Cut a strip of parchment paper about the length of the pan and place it horizontally across the pan leaving the excess pieces to hang over each side. This will allow you to very easily lift out the baked bread.
Directions
1. Add the flour, salt, baking powder, and baking soda to a bowl and mix well. Set aside.
2.Zest the lemon and add it to a large bowl along with the sugar. Mix them together with your fingers making sure to rub the zest and sugar between your fingers. This will help infuse the oil from the lemon into the sugar and give a more intense flavor.
3. In a cup, add the lemon juice to the plant milk along with the vanilla, almond extract and oil. Set aside for 5 minutes or until ready to use.
4.Add the bananas to the same bowl as the sugar and mash well with either a potato masher or fork. Add in the milk and oil mixture and mix well.
5. Add the dry ingredients to the bowl with all of the wet ingredients and slowly mix until incorporated or there is no visible flour. Add in the blueberries and mix gently.
6. Pour the batter into a lined loaf pan and bake at 350 for 50-55 minutes or until an inserted toothpick comes out clean. If you find the top is getting dark you can place a piece of aluminium foil looslely over the top until it finsihes baking.
7. Allow the bread to cool for 15 minutes before removing from the pan. Place the bread onto a cooling rack and allow to completely cool for 1 hour before slicing.
