Description
This plant-based, gluten-free Lemon Lavender Blueberry Banana Bread combines the bright zest of lemon and floral notes of lavender with sweet ripe bananas and bursts of blueberry pie filling. Moist and flavorful, this loaf is perfect for breakfast, snack, or dessert with a unique twist on traditional banana bread.
Ingredients
Wet Ingredients
- 4 very ripe bananas
- 1/4 cup applesauce
- 1/3 cup oil (vegetable or light olive oil)
- 1/3 cup lemon juice
- 2 teaspoons white vinegar
- 2 teaspoons lavender extract
Sweeteners
- 1/3 cup white granulated sugar
- 1/3 cup brown sugar (light or dark)
Dry Ingredients
- 1 1/2 cups all-purpose flour (gluten-free or regular; recommended Bob’s Red Mill 1 to 1 Baking Mix)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Fruit
- 21 ounces blueberry pie filling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking your bread evenly.
- Prepare Loaf Pan: Line a loaf pan with parchment paper placed so two opposite sides hang over the edges, creating handles for easy removal. Lightly butter (using plant-based butter) the parchment paper and then dust it with flour to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth but still with small chunks. Add applesauce, oil, lemon juice, white vinegar, and lavender extract and mix thoroughly to combine.
- Incorporate Dry Ingredients: Using a fine mesh strainer, sift the flour, baking powder, baking soda, and salt into the wet mixture. Gently fold and stir everything together until just combined and no large pockets of flour remain.
- Add Blueberry Pie Filling to Batter: Fold in half a cup of blueberry pie filling into the batter, stirring just enough to incorporate. The batter will take on a purple hue from the berries.
- Layer Batter and Pie Filling: Pour half the batter into the prepared loaf pan. Spoon approximately half a cup of blueberry pie filling as dollops across the surface. Pour the remaining batter on top, followed by the remaining half cup of pie filling dolloped on top again.
- Bake: Place the loaf pan in the oven and bake at 350°F for approximately 60 minutes. Check the bread around 40 minutes; if the top is browning too quickly, tent it loosely with foil to prevent burning. The bread is done when the center springs back to the touch and is no longer squishy.
- Cool: Remove from oven and transfer the loaf to a cooling rack. Allow to cool completely in the pan before slicing to ensure the bread sets properly and slices cleanly.
- Storage: Store any leftovers in an airtight container either in the refrigerator or at room temperature for a few days. For longer storage, wrap the whole loaf or individual slices tightly and freeze for up to one month.
Notes
- Using very ripe bananas enhances the natural sweetness and moisture of the bread.
- Ensure to sift the dry ingredients to avoid lumps and evenly distribute the leavening agents.
- Lavender extract is potent—do not substitute with dried lavender unless adjusted for flavor strength.
- For a gluten-free version, use a one-to-one gluten-free baking flour blend.
- Check for doneness by gently pressing the center; it should spring back but not feel wet or squishy.
- If blueberry pie filling is too watery, drain excess syrup to prevent a soggy loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
