Eggs serve as both a binder and as a leavener in many baked goods. So what holds a quick bread together if there are no eggs? A lot of knowledge and experimentation until it’s perfect! And this Vegan Banana and Blueberry Bread is perfectly light and delicious!
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar, as stated on the package of sugar, is 192 grams. By volume, this measure will be less than 1 cup. Precise measuring is very important with vegan baking; as little as a teaspoon of liquid can be the difference between a successful bread and one that collapses.
Line the bottom and ends of baking pans with parchment paper. Let parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.
When making large loaves (rather than mini loaves or muffins), double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
If possible, use coconut milk that consists of just 3 ingredients: Coconut, water and guar gum.
When using coconut milk, empty the entire can into a mixing bowl. Then use a whisk to thoroughly mix the coconut cream and water. Measure out what is needed, and store the rest in a clean container. Be sure to label and date the coconut cream. (Avoid “What is this thing in the back of the frig and why is it fuzzy?”)
Food safety! Label and date!
Combine the coconut milk and vinegar and set aside for 10 minutes before mixing the bread. The vinegar will sour the milk and serve as a replacement for highly acidic milks such as buttermilk.
Bananas vary in size; 2 medium bananas may be the right amount, or not enough and then your bread lacks flavor or too much and then your bread is heavy and dense. Weigh your bananas to ensure you have the right amount.
Do not mash your bananas. Rather, add sliced bananas to the batter; your mixer will mash most of the banana but leave you with some small bits of banana for extra banana flavor.
If using frozen blueberries, thaw completely and drain. Frozen blueberries will sink to the bottom of the bread and will leave the surrounding batter raw. Dredge fresh or thawed blueberries with flour to prevent blueberries from sinking to the bottom of the batter.
Wheat flours contain gluten. Extended mixing can create a chewy crumb and a tough crust. Mix the wet and dry ingredients on the slowest speed of a stand mixer until just combined. If mixing by hand, mix gently until combined.
Distribute batter evenly in the pan to reduce excessive doming in the middle. This helps to ensure a more even bake.
It is important to remove your baked bread from the pan after cooling for 10-15 minutes so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools. Loosen the long edges with a knife, then lift the bread out of the pan using the parchment paper handles and place on a cooling rack.
A delicious, moist, packed with flavor high-rising banana bread recipe studded with sweet blueberries. Even if you are not vegan, you will love this bread! Position an oven rack in the middle of the oven. Preheat oven to 350º F. Line the bottom and short ends of an 8.5” x 4.5” loaf pan with parchment paper, leaving “handles” on the short ends. Spray the pan and parchment paper with cooking spray. In a small bowl, combine the coconut milk and vinegar. Let sit for 10 minutes. In a medium bowl, whisk together the 300 g./ 2 ½ c. flour, baking soda, salt, cinnamon and kelp powder, if using; set aside. In a small bowl, toss the fresh blueberries with the 1 T. all-purpose flour; set aside. If using frozen blueberries, thaw and drain blueberries first, then toss with the 1 T. of all purpose flour and set aside. In the bowl of a stand mixer, beat together the shortening and sugar until light. Add all of the remaining ingredients except the blueberries and mix on the lowest speed until thoroughly combined. Do not over mix. Using a spatula, gently fold in the blueberries. Pour the batter into the prepared loaf pan and place in the oven. Bake for about an hour, until a metal cake tester inserted into the center comes out clean. (Metal cake testers are more accurate than toothpicks.) Cool for 15 minutes. Use a knife to loosen the long sides of the bread from the pan. Use the handles to remove the loaf from the bread pan and place on a cooling rack until cool. Enjoy! To store leftovers, wrap tightly in plastic wrap and refrigerate.Vegan Blueberry Banana Bread
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