Are you ready to elevate your baking game with a mouthwatering twist on a classic favorite? Say hello to the Almond Cinnamon Crunch Blueberry Banana Bread! This delightful vegan treat not only bursts with the natural sweetness of ripe bananas and juicy blueberries, but it also features the rich, nutty flavor of almond butter and a hint of warm cinnamon that will make your taste buds dance. Perfect for breakfast, a midday snack, or even dessert, this recipe is simple to make and will have your kitchen filled with irresistible aromas. Trust us, once you take your first bite, you’ll be hooked! Ready to learn how to whip up this delicious loaf? Let’s dive into the recipe!
Ingredients
- 3 ripe bananas
- 1 cup blueberries
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with a little almond butter or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until smooth. Make sure there are no large chunks remaining.
- Add the 1/4 cup of almond butter, 1/4 cup of maple syrup, and 1/4 cup of almond milk to the mashed bananas. Stir well until all the wet ingredients are thoroughly combined.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the 1 cup of blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, you can sprinkle some additional blueberries or a pinch of cinnamon on top for added visual appeal.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the Almond Cinnamon Crunch Blueberry Banana Bread and enjoy it as a delicious vegan treat for breakfast, snacks, or dessert!
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so a few lumps are perfectly fine!
- Add Texture: For an extra crunch, consider adding chopped nuts or a sprinkle of oats on top before baking. This will give your bread a delightful texture.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. The toothpick test is key—if it comes out clean or with a few moist crumbs, your bread is ready!
- Cool Completely: Allow your bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set properly and makes slicing easier.
- Store Properly: To keep your Almond Cinnamon Crunch Blueberry Banana Bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for a week. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
