Blueberry Banana Bread with Almond Milk has a lot going on with it. It’s full of healthier ingredients like almond milk, coconut oil, Greek yogurt, and agave nectar!
I thought about this bread the last few days of my vacation. I knew I wanted to make bread with Silk Almond Milk. I’m not a huge fan of banana flavoring or bananas cooked in anything that’s why you’ll find this Banana Bread light on bananas and heavy on blueberries with almond milk, coconut oil, Greek yogurt and agave nectar all playing parts in adding flavor.
The texture is moist with a fluffy air pockets and juicy bursts of flavor from the blueberries. A sprinkle of sugar on top of the bread before baking creates a slight crunch.
The Silk Protein + Fiber® Almond Milk in this recipe replaces traditional milk in this bread. It keeps the bread light and fluffy while adding protein and fiber. Silk Protein +Fiber is an almond milk fortified with 5 grams of protein and 5 grams of fiber in every serving.
I actually drink Silk Protein + Fiber® in my post-run morning shake. Did you know the quicker you replace protein after a workout the better, it’s recommended to drink within an hour of working out? It actually aids in recovery and helps prevent muscle loss. This practice actually has a name, it’s called Protein Timing. The idea behind it is that resistance training increases amino acid delivery to muscles as well as absorption. Therefore, the sooner you consume protein post-exercise, the bigger the stimulation in muscle protein synthesis.
I’ve been drinking a shake for a couple of years now, but just recently started cooking with almond milk. Yeah, I’m fast like that.
Blueberry Banana Bread with Almond Milk
Greek yogurt keeps the texture of this Blueberry Banana Bread soft and moist. I almost always substitute Greek yogurt for sour cream in my recipes now. It adds extra moisture, a nice tang and great protein.
I find using coconut oil in bread or cake recipes actually keeps the cake moist longer than when using butter. Now, you can never replace the flavor butter gives, but coconut oil is a great substitute. It gives more floral notes to this bread and blends beautifully with the banana and blueberries.
More tips…
Perfect bananas for this recipe may not look so perfect. Allow the bananas to get very ripe, very speckled or almost black. The darker the skin, the sweeter the banana will be.
I prefer to bake with frozen blueberries for the simple fact that I can keep frozen fruit, strawberries, raspberries, blackberries, blueberries, and peaches, on hand for baking. They’re ready when I’m ready and I don’t have to run to the store when I get in the mood to bake at 6 a.m. (Yes, I do bake that early at times.)
Bread baking tips!
- Only grease and flour the bottom of your loaf pan. This will allow the batter to cling to the sides and will rise taller.
- Also, start your oven on a very high temperature then lowering will create that dome shape center in a loaf of bread much like bakeries.
You can make these as muffins, simply cut your cook time down to 16 to 20 minutes, depending on size of your muffin pan.
Blueberry Banana Bread with Almond Milk and Coconut Oil
Ingredients
- 2 and ½ cups all-purpose flour I use this
- 3/4 teaspoon baking powder recommended
- 1/2 teaspoon baking soda recommended
- 1/2 teaspoon salt
- 1/2 cup agave nectar I use this
- 1/4 cup coconut oil recommended
- 2 large eggs at room temperature
- 4 tablespoon Greek yogurt
- 4 tablespoon almond milk
- 1 teaspoon vanilla extract recommended
- 1/2 teaspoon ground cinnamon this is optional if cinnamon isn't your thing, leave it out
- 1/2 cup very ripe banana mashed (1 large)
- 1 cup frozen blueberries I used frozen
- 1/2 tablespoon sugar optional, for sprinkling on top
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a medium-size bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, mix agave and coconut oil, add eggs and whisk vigorously to combine. Whisk in yogurt, almond milk, and vanilla, mix in bananas.
- Add flour mixture to wet ingredients and mix until evenly moistened. Be careful not to over-mix, this will make the dough tough.
- Carefully fold in blueberries.
- Pour into one greased and flour (bottom only) 9x5-inch loaf pan.
- Bake 10 minutes at 425 degrees. Reduce heat to 375 and bake 30 to 35 minutes. Check for doneness with a wooden pick. Cool 10 minutes on wire rack before inverting.
Notes
Nutrition
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Ana Walker says
Hi Paula, it doesn’t say when to add the almond milk in the directions. Thanks Ana
Paula says
Thank you, I corrected it
Mandy says
I have a question on this recipe, if I want to make these as muffins instead of bread loaf, you wrote: You can make these as muffins, simply cut your cook time down to 16 to 20 minutes, depending on size of your muffin pan.
What about the temperature of baking, do you still do the higher temperature for so long and then reduce temperature for the rest of the time for muffins too?
Mandy says
When using Frozen blueberries, do you take them out of the freezer and let them defrost in frig before making this recipe or do you put them in the recipe frozen?
Becca from It's Yummi! says
There isn’t a darned thing about this bread that doesn’t make me want to throw my face into the whole loaf of it! Well, truthfully, there is one thing… I’m allergic to coconut. You lucked out, because otherwise, this would have disappeared before your eyes!
Paula says
Becca, I hate that, you’d like it, you can sub veg oil for the coconut oil!
DavidaRochelle says
Can you substitute sugar for agave syrup in this recipe?
My doctor recommended that I switch to almond milk for oatmeal and for cooking as I have a sensitive stomach. The nutrition boost really helps me lose weight too.
Crystal says
I am going to make this, and I’m a very by the recipe kind of gal. You say to reduce the heat, what do you reduce the heat to? And how would you change it to make mini loafs? Any time difference or would it be similar to the muffin timing?
Paula says
Reduce it to 375 after 10 minutes and bake until wooden pick comes out clean. This may be 35 to 40 minutes. For a mini-loaf of 3.5 by 5 inches, use the same termperatures, it would probably take 25 minutes, but I haven’t tried it in a mini-loaf. Just keep an eye on it and test the center. lmk how they turn out
Kelly says
This banana bread looks amazing, Paula! I love that you added blueberries and almond milk – such a great combo! Pinned 🙂
Paula says
Thanks Kelly!
Michelle @ A Dish of Daily Life says
Your banana and blueberry bread looks wonderful…I love both of those flavors! I would never have thought to use almond milk but I will give it a try! 🙂 Pinned, of course!
Paula says
I’ve been experimenting wooking with almond milk the last year. I’ve found if you take that fat from cow’s milk out,you have to had more flavor thus the blueberry/banana combo. It’s a really moist bread.
cathy says
I love that you used almond milk and I am now just discovering coconut oil! Stopping by from get him fed Friday!
Cathy
Alyssa says
I love the addition of the blueberries to the banana bread and the use of the almond milk. The bread looks fantastic!
Kristen from The Road to Domestication says
That looks delish! I love your healthy ingredients! (Visiting from Foodie Fridays!)
Thalia @ butter and brioche says
love how relatively guilt free this recipe is! definitely one i will be recreating in my kitchen, love that you used almond milk too. yum!
Lisa @ Cooking with Curls says
My life has been so much easier since Silk non-dairy milks came into existence! I cook with it all the time. I have no idea why I never thought to add blueberries to banana bread. It sounds delicious.:)
Paula says
Try it Lisa, it was so good. Thanks for stopping by!
Joy Barker says
I have always loved almond milk and i have been cooking with less butter than i used to mainly because i needed a change in my diet and so i use greek yogurt and i have just bought a blender so i could make myself smoothies instead of eating a big meal !!
Claire @ A Little Claireification says
This looks delish! Huge Silk lovers over here. Can’t my kids to STOP drinking it!! lol Pinned!
Paula says
Thanks Claire!
Emily @ It Bakes Me Happy says
Paula this banana bread sounds delicious! I love baking with almond milk, pinning 🙂
Paula says
Thanks so much Emily!
Carrie @Frugal Foodie Mama says
This banana bread looks so yummy, Paula! 🙂 I now have been baking a lot more using Greek yogurt, coconut oil, and sometimes almond milk, but more often coconut milk. I didn’t even realize how much less of butter I have been using in my baking until it occurred to me that I had not bought a new box of butter in over 2 months! Before I was running out of butter every week or two. Yay for healthier choices!
Pinned & sharing. 🙂
Paula says
I agree, Carrie, little changes in our diets can make a big difference in the long run.
amanda @ fake ginger says
Yum! I looove blueberries and banana together! I’ve got the Protein + Fiber Silk in my fridge right now. I’m trying to switch my kids over from cow’s milk and they seem to like the almond milk.
Paula says
I cook with it a lot now, but I can’t get my kids to drink it…yet.