Vegan Wild Blueberry Banana Bread

Chef Dany Duguay’s baked goods are out of this world. If you’ve made her marbled lemon pound cake before, you’ll know what I mean. Moist, dense and full of flavour, you’ll be adding this Blueberry Banana Bread to your vegan (or not) recipe repertoire, once you’ve tried it. This one is super fun to have the kids join in on!

Ingredients: 

2 cups all purpose flour 
3/4 tsp baking soda 
3/4 tsp baking powder 
1/2 tsp salt 
4 ripe (but not too ripe) bananas, peeled and mashed + 1 banana for top 
1/3 cup coconut oil, melted 
1/2 cup Superfruit Purée 
1/2 cup brown sugar, packed 
1 tsp vanilla 
Optional mix ins: nuts, chocolate, fresh blueberries 

Directions: 

• Preheat oven to 350’f.
• Grease and line (with parchment paper) a 9x5” loaf pan.
• In a large bowl whisk together flour, baking soda, baking powder and salt.
• In a separate large bowl combine bananas (excluding one for the top), sugar, vanilla, oil and purée.
• Add dry ingredients to wet ingredients and stir JUST until combined, a little bit of clumping is okay.

• Pour into prepared dish and spread out evenly.
• Peel and slice (lengthwise) remaining banana and place, parallel, cut side up on loaf.

• Bake for 30 minutes. Very gently, without removing from oven, cover with foil and continue to bake for 30-40 minutes until toothpick inserted in centre comes out clean.
• Allow to cool for 10 minutes in pan before removing and cooling on wire rack.

Keeps up to 5 days, stored in an airtight container in fridge.