Need something to do with your end of summer fruit? This easy, healthy, 1 bowl blueberry peach vegan banana bread is exactly what you’ve been looking for.
If you follow me on Instagram you’ll have already seen my bountiful Kitchener Market produce haul from a couple weeks ago. Summer is obviously the time to indulge in all the fresh fruit but I may have taken that to the extreme.
I mean, does one person actually need 3 pints of strawberries, 1 pint of blueberries, plus a crap tonne of peaches, tomatoes, greens and other assorted fruits? NOPE. But there were so many great deals that I just couldn’t say no. Hashtag logic.
Luckily, I got bit by the baking bug this week and decided to try my hand at vegan banana bread, which helped me use up the bananas, plus some peaches and bluebs.
I have a bit of an obsession with fruit and veggie based breads and muffins and I’ve been meaning to add a vegan banana bread recipe to my ‘collection’ for a while.
The last time I shared banana bread on the blog was way back in 2014 and it definitely wasn’t vegan. My pictures of said loaf also left a lot to be desired. Cringe Alert.
1 Bowl Blueberry Peach Vegan Banana Bread
Luckily, this blueberry peach vegan banana bread is both pretty and yummy AF. There’s not a lot of added sugar in the batter so the fruit really gets a chance to shine. And despite being vegan and made with spelt flour, the banana bread isn’t sappy at all; just the perfect combination of cakey and moist.
Basically it’s everything you’ll ever want in a vegan banana bread and this one gets extra points because it’s non-vegan approved and you can make it in just one bowl. Less cleanup FTW.
If you make this vegan banana bread, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
Your turn:
Let me know in the comments what your favourite banana bread mixins are. I usually love adding cocoa powder or chocolate chips to mine, but peaches and bluebs may have just moved into first place.
More vegan breads & muffins:
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 - 3 ripe bananas, mashed
- ¼ cup coconut oil, melted
- 6 tbsp (3/8 cup) maple syrup
- 1 tsp vanilla extract
- 1½ tbsp baking powder
- pinch of salt
- ¾ cup white spelt flour*
- ¾ cup whole spelt flour*
- ½ cup blueberries (fresh or frozen)
- 2 ripe peaches, 1 cut into small chunks and 1 sliced
- Preheat oven to 350F, grease a loaf tin with coconut oil and set aside
- In the bottom of a large mixing bowl, mix together the ground flax and water and let sit until the mixture reaches an egg-like consistency
- Add the mashed bananas, coconut oil, maple syrup, vanilla extract, baking powder and salt and whisk until well combined
- Sift in the spelt flours and stir until just combined
- Fold in the peach chunks and most of the blueberries, reserving a few for topping
- Pour the batter into the prepared loaf tin and top with sliced peaches and more blueberries, if desired
- Bake for 50 - 60 minutes or until a toothpick inserted into the middle comes out clean
- Allow to cool fully in the tin on a wire rack before removing and slicing
Want more vegan bread recipes? Try this one
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I love how colorful this loaf of bread is! The peaches really make it pop, this would be an excellent bread to make for the holidays!
Gahh I’m so sad summer fruit is already disappearing at the market. This looks like such a tasty way to put it to use!
Chelsea’s Healthy Kitchen recently posted…What a Dietitian Eats at Ribfest
Wow this looks so LOADED with goodness; I love that you highlight using up a lot of the leftover summer fruit! 🙂
Emily Swanson recently posted…Why Drinking Diet Coke Can Be Healthy
I’ve only used flax seeds for eggs once and it worked surprisingly well. Love the flavors here!
Matt @ Plating Pixels recently posted…Slow Cooker Sweet Potato Carnitas Bowls
This is gorgeous!!! I need some more banana bread in my life– and I need to make it pretty like this!
Sarah @ Champagne Tastes recently posted…Green Chef Review- A Week with Green Chef
Wow! What a delicious spin you put on this recipe! It looks to-die-for! Bookmarked!
Kristine recently posted…Dark Chocolate Cookies
I am not vegan but this bread looks amazing. So moist! I haven’t tried adding peaches to my banana bread, that’s a nice idea!
Peaches & blueberries- 2 of my very favorite fruits in a vegan bread! What’s not to love?
Platter Talk recently posted…Roasted Rosemary Butter Carrots
Do you think it would be possible to substitute all flours with gluten free self raising flour?
Hi Shannon. I haven’t tested that myself but if your gluten-free flour can be substituted 1:1 with all purpose flour you should be okay with using 1 1/2 cups. I’d love to know how it turns out!
I’ve made this TWICE this week! My family can’t get enough of it. I had to cook it much longer than an hour (1.5 hrs), but I used part graham flour and all purpose. It’s so delicious and not crumbly at all. I’ve also used frozen mango and peaches with the bananas. Turned out fabulous each time. This is now my go-to recipe. Thanks so much!
So glad you enjoyed it Desiree! I’ll have to give it a try with those flours next time 👌