1/3cupplant-based milk of choice (I used almond milk)
1tsppure vanilla extract
1tbspapple cider vinegar
1 1/2cupBobÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Red Mill Flour All purpose flour
1 1/2 cupFrozen Blueberries
Extra oats for topping (optional)
Preheat oven to 350F and grease a 9" x 5" pan with coconut oil and line with parchment paper.
Start by creaming your sugar and softened vegan butter with the back of a fork until it is well combined. Then, still using the back of a fork, mash in the bananas to the mix and combine the rest of the wet ingredients.
In another medium-sized bowl, add the dry ingredients except for the blueberries then stir to combine.
Slowly fold in the wet ingredients to the dry ones but donÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t over mix. Gently fold in the blueberries.
Pour the batter into a lightly greased 9 x 5 loaf pan and sprinkle a few blueberries with a small handful of oats over top.
Bake for 45-55 minutes until golden on top and toothpick comes out clean.
Once done, let cool for 15 minutes in the pan. Enjoy!