Last night I came across a Twitter thread that had me crying laughing. Literally. Like to the point that I woke up the baby. It started with a tweet proposing a business idea. “A cleaning service staffed entirely by writers on deadline”. For those of you in the writing field, you know how it is. You get writer’s block and immediately jump to cleaning (or something else that relaxes you and clears your mind). So, I’m reading through the thread when I come across a comment that says, “Procrastibaking is the best baking.” And in that moment, I knew that I was a procrastibaker.Today, instead of finishing my newsletter (I promise it will actually get sent out this week y’all), I baked blueberry banana bread. It has completely fulfilled my day.
Procrastination is my specialty. Baking is the inevitable outcome.
As far back as I can remember, if I got stressed while studying, writing, or anything really I would bake. For the longest it was limited to prepackaged cookies, until one day I decided to branch out. Now, if you see that I have been baking, I was probably having an inner freak-out moment. If I baked A LOT, I probably recently had a meltdown. That’s just how it works.
Banana nut bread is one of my ALL-TIME FAVORITES. However, my husband is allergic to nuts, and thinks banana bread is too sweet. So for the longest I didn’t make it.
Since transitioning to a vegan (or mostly vegan) diet, I buy bananas like it’s nobody’s business. I bring home an average of around 5 bunches of bananas, three times per week. And they never seem to last. They go into smoothies, pancakes, and sandwiches, and occasionally they will get devoured by my gremlins. Lately, I have been slacking on my smoothie game, so I had an entire bunch of bananas well over-ripe! My first thought with brown bananas is ALWAYS banana nut bread.
Because my husband is so picky, I had to get creative. I hopped on Pinterest, like any self-respecting person would do, and got to digging. I scrolled for what seemed like hours until finally it hit me. Blueberry banana bread. I found one recipe on Pinterest, but decided to tweak it a little to be vegan friendly.
So easy my kids can make it, for real.
My kids LOVE to help me out in the kitchen, especially when it is time to bake something. They take turns dumping, pouring, and stirring… that is until someone gets flour in their hair. Then it’s the end of the world.
Today, though, my only helper was Miss Lana. She looks at every baking project as a science experiment, and she is absolutely fascinated by the whole process. When I told her that blueberry banana bread was on the menu, her eyes lit up! “We’re using blueberries AND bananas!?”, she squealed.
Blueberries and bananas are her two favorite fruits, so this was a really big deal to her.
The tartness of blueberries paired with the sweetness of bananas is AMAZING. Not only that, but I figured out the perfect combination of ingredients so that the bread was flavorful and not so sweet that Derek wouldn’t like it.
Most of the recipes I have used for making banana bread call for heaps and mounds of sugar or brown sugar. In this recipe, we opted for an organic agave sweetener blend. The particular brand we used contains agave, monk fruit, and a small amount of stevia.
If you wanted to use a different sweetener, I think that maple syrup or honey would be awesome substitutes in this particular case!
- All-Purpose Flour – 2 cups
- Baking Soda – 1 teaspoon
- Baking Powder – 3/4 teaspoon
- Salt – 3/4 teaspoon
- Cinnamon – 1 teaspoon ***optional
- Mashed Bananas – 1 1/2 cups (about 3 bananas)
- Agave or other sweetener of choice – 1/2 cup
- Soy milk (any milk will work, this is just what we chose to use) – 1/2 cup
- Vanilla – 2 teaspoons
- Fresh or Frozen Blueberries (be sure to thaw if using frozen) – 1/2 cup
The Process of Creating Blueberry Banana Bread
- Preheat Oven to 350 degrees and grease loaf pan.
- Combine all dry ingredients in a large bowl (not including blueberries).
- Mix all of the wet ingredients in a separate bowl, saving blueberries for the end. Mix the wet ingredients in with the dry.
- When the wet and dry ingredients are thoroughly combined, fold in blueberries. Be careful not to mix too much, unless you want purple bread.
- Pour into greased pan and smooth out.
- Cook between 35-45 minutes until knife inserted in center comes out clean. Leave in the oven for approximately 10 minutes (after you turn it off of course).
- When you take it out allow it to cool for about 10 minutes before removing from pan and cutting.
- Slather on some butter or syrup, or eat it plain if you like! ENJOY!!!
This is seriously my new favorite recipe, and I almost want to go buy some brown bananas just so that I can make more. The whole family loves it, even Norah who HATES BANANAS. The whole loaf never makes it past the first hour! I personally love to eat mine with a bit of vegan butter, Lana enjoys it drenched in syrup, and Ace will eat 5 slices plain!
I hope your family enjoys it half as much as mine does! If you decide to try it, let us know in the comment section below how you liked it!