Almond And Blueberry Banana Bread: A Delicious Twist on a Classic

Is there anything better than waking up to a fluffy delicious slice of cake that is healthy, light and vegan? The Almond and blueberry banana bread is dessert for breakfast with no guilt feelings! It’s super easy, delicious and healthy!

I love the texture of the baked blueberries and the crunchy almonds on top, but feel free to pop in any ingredient of choice in the batter (like chocolate chips, nuts, berries, seed,…)

To make this recipe, you’ll need some very ripe bananas. The riper, the better. Now you know what to make with those spotted bananas that nobody wants to eat!

Almond Flour Blueberry Banana Bread • The Healthy Toast

This banana bread has a fluffy and moist texture and it keeps well for a couple of days covered with aluminium foil. I hope you guys are going to love this recipe as much as I do! And if you give it a try, please leave a comment below.

Almond and blueberry banana bread

vegan-friendly, refined sugar-free, dairy-free
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Chinese
Servings 1 people
Calories 420 kcal


  • one 25 cm / 10 inch loaf pan


  • 3 medium bananas, mashed
  • 80 g/ 1/3 cup homemade/natural almond butter
  • 120 g/ 1/2 cup+ 2 tbsp brown sugar or coconut sugar
  • 1 tsp  vanilla bean paste
  • 60 ml/ 1/4 cup almond milk
  • 270 g/ 2 1/4 cups all purpose flour
  • 1 tsp  baking powder
  • 1/2 tsp  baking soda
  • 1/4 tsp  salt
  • 200 g /2 cups fresh blueberries
  • 2 tbsp  flour, to cover the blueberries
  • 1/2 cup  almond slices


  • Preheat oven to 180C degrees.
  • Grease and flour a 25cm/ 10 inch loaf pan.
  • In a medium bowl, sift together flour, baking powder, baking soda and salt.
  • In a food processor, combine the bananas, almond butter and sugar. Blend until smooth (2-3 minutes).
  • Add in the vanilla, almond milk and the flour mixture and blend again, so you’ve left with a smooth cake batter. Don't overmix.
  • Place the blueberries and flour in a bowl and toss to coat evenly.
  • Fold the berries with a spatula into the batter and spoon the batter into the pan.
  • Top with almond slices.
  • Bake for 60- 70minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
  • Cover with tinfoil if the top darkens too much.Let cool down for 10 mins in the pan then transfer onto a wire rack.


Keyword banana, blueberry, bread

Fact about Almond and blueberry banana bread

Blueberry Banana Bread Recipe - Sugar Spices Life

Almond and blueberry banana bread is a healthier twist on traditional banana bread. Almond flour is used instead of regular flour, which makes the bread gluten-free and adds more fiber and protein.

Blueberries are also a healthy addition, as they are packed with antioxidants and other nutrients. Plus, bananas are a great source of potassium, vitamin C, and vitamin B6.

So, not only is almond and blueberry banana bread delicious, but it’s also a nutritious treat that you can enjoy for breakfast, as a snack, or for dessert.

Cooking tips

The Best Paleo Blueberry Banana Bread Ever (Easy Recipe) - Paleo Grubs

Sure, here are some cooking tips for making almond and blueberry banana bread:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Use bananas that are mostly brown with some yellow spots.

Use almond flour: Almond flour is a great gluten-free alternative to regular flour. It also adds a nutty flavor to the bread.

Mix dry ingredients first: Mix the almond flour, baking powder, baking soda, and salt together in a separate bowl before adding them to the wet ingredients. This ensures that the dry ingredients are evenly distributed throughout the bread.

Don’t overmix the batter: Overmixing the batter can make the bread tough and dense. Mix the wet and dry ingredients together until just combined.

Fold in the blueberries gently: Be careful not to overmix the blueberries into the batter, as this can cause the bread to turn purple. Fold them in gently with a spatula.

Use a loaf pan: Use a 9×5 inch loaf pan to bake the bread. Line the pan with parchment paper for easy removal.

Bake at a lower temperature: Bake the bread at 325°F instead of 350°F to prevent the bread from getting too dark.

Check for doneness: Use a toothpick or a cake tester to check if the bread is cooked through. Insert it into the center of the bread, and if it comes out clean, the bread is done.

Let it cool: Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This helps the bread to set and prevents it from falling apart.

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