Blueberry and Hazelnut Banana Bread (Vegan GF)

Light and fluffy banana bread sponge loaf packed with juicy sticky blueberries and sweet nutty hazelnuts, top this cake with berry icing sugar for a delicious and simple bake. This banana bread is naturally vegan, gluten-free and comes together in one bowl.

I am back today with July’s banana bread of the month and it is safe to say I am really enjoying this challenge. I think it has been my favourite personal challenge I’ve set – that was before the whole world went crazy for banana bread because of lockdown baking. From fruity and zesty to rich and chocolatey, I am covering all bases when it comes to my banana bread recipes and flavours and this one is a perfect summer bake.

Blueberry and Hazelnut Banana Bread

The inspiration behind this Blueberry and Hazelnut Banana Bread is my love for summer berries and wanting to show them off, but also I wanted to make it a little more special with the hazelnuts. We see almonds and cashews a lot, but not so many hazelnuts. I love their nutty, almost chocolatey aroma and flavour and they work so well with the blueberries in this loaf. It went down such a treat when I made it for a very socially distance neighbourhood tea and cake the other day – it got the thumbs up from everyone and made me feel very happy!

This Blueberry and Hazelnut Banana Bread is naturally vegan and is also gluten-free if you use a GF flour (a good GF blend with xantham gum to help bind the batter) and refined sugar-free if you opt for coconut sugar and a sugar-free icing sugar alternative, too. Did I mention it comes together in one bowl? It is also very forgiving as first-time round I had popped the loaf in the oven before looking round to tidy up… and notice the melted butter still on the side! I whipped it quickly out, poured the mix back in the bowl with the butter, gave it a quick stir and back into the oven it went. No-one ever needs to know! BUT I do advise you follow the instructions and add all the ingredients while baking this Blueberry and Hazelnut Banana Bread!

Blueberry and Hazelnut Banana Bread

Here’s what we need:

• Banana: that goes without saying. The riper the better as they are sweeter and easier to mash.
• Coconut oil/vegan butter/margarine: use whichever you prefer, just make sure it is melted and slightly cooled so it is not piping hot (this does not mix well with the cold milk and is best to have both at similar-ish temperatures).
• Plant-based milk: I use anything I have in the fridge like oat, almond or soya.
• Lemon juice or apple cider vinegar: this works wonders in vegan baking and curdles the plant-based milk to form a buttermilk and bind the batter.
• Sugar: use coconut or caster sugar depending on what you have! It is not a lot of sugar but is just sweet enough!
• Vanilla: not essential but it does add a lovely sweet taste and smell to this banana bread.
• Plain flour: use a GF blend if you prefer that but make sure it is your favourite blend with xantham gum in the mix to help bind the batter and keep this bake light and fluffy.
• Salt and bicarbonate of soda: for flavour and for rise.
• Blueberries: for the blueberry element of this Blueberry and Hazelnut Banana Bread! I prefer to use fresh here as the frozen ones tend to cool down the batter and cause it to thicken as you stir it in before it goes in the oven. The colour of the frozen berries also dyes the loaf rather than having a creamy coloured bake with vibrant bursts of berry colour.
• Hazelnuts: chop them roughly but keep them large for a great texture and bite in each mouthful.
• Frosting: this cake is just as great without any frosting, but I wanted to something sticky, sweet and berrylicious. You only need three ingredients: icing sugar (or a sugar-free icing sugar alternative), water and some berry powder. Each berry powder will have a different colour – I used a berry blend which had a wonderful purple-pink colour.

Blueberry and Hazelnut Banana Bread

Blueberry and Hazelnut Banana Bread

This Blueberry and Hazelnut Banana Bread is such a hit with friends and family! It comes together in one bowl with minimal effort and maximum flavour! It is packed with juicy berries, crunchy sweet hazelnuts and a light, fluffy and moist batter. Slice it thick and serve with a cup of tea, some coconut yoghurt and extra frosting and berries, too, for a great dessert.

If you are looking for more berry-tastic recipes, how about my Strawberry and Lemon Banana Bread, Rhubarb and Raspberry Crisp, Blueberry and Goji Chocolate Donuts or Chocolate Covered Banana Pops.

Blueberry and Hazelnut Banana Bread (Vegan GF)

• Servings: 1 loaf, serves 10-12
• Time: 55 minutes plus cooling
• Difficulty: easy
• Print

Light and fluffy banana bread sponge loaf packed with juicy sticky blueberries and sweet nutty hazelnuts, top this cake with berry icing sugar for a delicious and simple bake. This banana bread is naturally vegan, gluten-free and comes together in one bowl.

Ingredients

• 400g banana, mashed (about 4 large bananas)
• 50g coconut oil or vegan butter/margarine, melted and slightly cooled
• 60ml plant-based milk
• 1 tsp lemon juice or apple cider vinegar
• 100g sugar (coconut or caster)
• 1 tsp vanilla
• 280g + ½ tsp plain flour (or GF plain flour with xantham gum)
• A pinch of salt
• ¾ tsp bicarbonate of soda
• 120g blueberries
• 50g hazelnuts, chopped
• Frosting:
• 50g icing sugar
• 2-3 tsp water
• ½ tsp blueberry or another berry powder (for colour)

Directions

1. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
2. Add the mashed banana to a large bowl with the coconut oil (or butter/margarine), milk, lemon juice/apple cider vinegar, sugar and the vanilla essence. Whisk to combine.
3. Pour in the 280g flour, salt and bicarbonate of soda and stir well to combine.
4. Toss the blueberries in the ½ tsp flour then add to the batter with the chopped hazelnuts, saving some for the top. Fold in gently and pour into the lined tin. Smooth over the top, sprinkle with the extra blueberries and chopped hazelnuts and bake for 45-50 minutes until golden and risen. Check that an inserted skewer comes out clean.
5. Allow to cool for 10 minutes in the tin before removing from the tin and cool fully on a wire rack.
6. Make the frosting by stirring together the icing sugar, water and berry powder until thick and glossy. Drizzle over the banana and hazelnut banana bread.

Blueberry and Hazelnut Banana Bread

I look forward to hearing what you think of this Blueberry and Hazelnut Banana Bread so please let me know what you think in the comments below. if you make this loaf, please tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With blueberry hazelnut banana bread love x