I am a lucky one – freezer full of wild blueberries in the winter time and forests full of fresh wild blueberries in the summer. And we have a lot of forest here in Finland so that means buckets full of free super foods in July and August, as much as you can pick up actually. I was about three years old when I experienced my first berry picking adventure with my parents and grandparents, and berry picking is a tradition I will teach my children too. They already have great appreciation for blueberries: we eat them every single day either in porridge, smoothies, with yogurt or as something warm, comforting and sweet like this blueberry banana bread with blueberry coconut butter.
Blueberry banana bread deliciousness
This blueberry banana bread is based on a recipe by one of my favorite vegan food bloggers on earth – Natalie from feastingonfruit.com Her recipes are amazing – healthy, easy to make, full of fruit and/or veggies 🙂 She posts very useful and fun video recipes on Youtube, her latest is a super yummy 5 ingredient (!!) vegan oreo recipe. Here’s a link to her channel.
I baked Natalie’s banana bread a couple of times (kids love it!), and then one day I decided to make a blueberry version. It’s a perfect match really – bananas and blueberries (think soft blueberry muffins)!
Amazing purple coconut butter
But the bread wasn’t enough – I wanted a crazy blue-purple colored coconut butter to go with the bread. The color of the butter is pretty incredible, the texture a bit crumbly, but it does melt quite perfectly on top of a warm and gooey slice of sweet bread.
More banana treats!
If you’re searching for more banana flavored yummy treats, I recommend this cute little banana cake with strawberries or this banana-sweetened fruit and cream no-bake tart. Oh, and there’s one with an amazing banana salted caramel sauce too!
But now to the banana bread and yummy blueberry swirls 🙂
Most of the food I cook is totally kid-approved, and this particular bread has been tested by many of my friends and friends’ children, too. If you’re searching for a simple, yet totally scrumptious banana bread recipe you’ll find the recipe here (and the original recipe here):
- Blueberry banana bread
- Dry ingredients
- 2 cups oat flour
- ¼ cups coconut flour
- ½ cups coconut sugar
- 1½ tsp baking powder
- ½ tsp Ceylon cinnamon
- ½ tsp ground cardamom
- ⅛ tsp good quality salt (e.g.Himalayan pink salt)
- Wet ingredients
- 3 ripe bananas, mashed
- ½ cup oat milk (or other unsweetened plant-based milk)
- + ½ cup frozen wild blueberries and ½ tbsp coconut flour
- Blueberry date paste
- 6 pitted dates
- ¼ cup wild blueberries (take out of the freezer and let thaw for a while before blending)
- 2 tbsp water
- ¼ tsp Ceylon cinnamon
- Pinch of good quality salt
- Toppings: sliced banana coins or hearts
- Blueberry coconut butter
- ¼ cups coconut butter (recipe here)
- 2 tbsp wild blueberries
- 1 tbsp coconut oil
- ½ tsp maple syrup (if you want sweeter, add more)
- Pre heat oven to 170 C/325 F
- Mix dry ingredients together.
- Mash bananas.
- Mix frozen blueberries and ½ tbsp coconut flour together gently (not smashing the berries).
- Combine mashed bananas and oat milk and mix well with a spoon. Add blueberries to the mixture folding gently.
- Mix dry ingredients to the wet ingredients gently, and pour the batter into a ~9x5" loaf pan (lined with parchment paper).
- Make the blueberry date paste by blending all ingredients in a food processor or blender.
- Slice banana coins or banana hearts as toppings.
- Swirl the paste on top of the bread and place banana slices on top.
- Bake ~50 min in lower rack of the oven.
- Take out of the oven and let cool for about 15 minutes.
- Make the coconut butter by blending all ingredients in a food processor.
- Cut the bread into slices, spread coconut butter generously on top of each slice and ENJOY the blueberry yumminess! You can even make a blueberry sandwich like the one in the first picture.
- Keep bread in a sealed container for up to five days. I usually freeze a few slices when the bread is fresh and heat them in the oven for ~5-10 minutes to make them as good as freshly baked again.