Breakfast doesn’t have to be boring with this delightful breakfast bowl recipe featuring my gluten-free blueberry-banana bread on top of creamy dairy-free yogurt alternative. All ingredients are vegan. This post is sponsored by So Delicious®. All opinions are my own. Please see my disclosures.
Banana bread has been one of the most popular baked goods of the last year and rightfully so. It’s a delicious bread that uses up old, ripe bananas (no waste), and it tastes soft and moist for many days after you first make it.
Today I want to inspire you to enjoy my tasty mini gluten-free banana breads on top of a creamy “yogurt” bowl made with So Delicious Coconutmilk Yogurt Alternative.
As you can see, this is not your average yogurt bowl baby! (Please note I put “yogurt” in quotes in this post to signal that I’m using a dairy-free yogurt alternative.)
I’ll first show you how to make these mini vegan blueberry banana bread loaves, which will be the topping for those creamy coconutmilk “yogurt” milk bowl creations.
Step #1: Prepare Your Mini Banana Bread Loaves
You’ll want to prepare your blueberry banana bread ahead of time and allow it ample time to cool. You can make your mini loaves a day or more ahead of time, and freeze the loaves until you’re ready to enjoy them.
To make the blueberry banana bread, gather the following ingredients, including:
- 1 cup fresh blueberries
- 1.5 cups 1-to-1 gluten-free flour blend (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 cup sugar
- 1/2 cup vegan butter, softened
- 1/2 cup So Delicious® Vanilla Coconutmilk Yogurt Alternative
- 3 ripe bananas, mashed
- 1/2 tsp vanilla extract
Preheat the oven to 350º F and lightly oil an 8-cavity mini loaf pan. Set aside.
Mix together the blueberries with one tablespoon of the gluten-free flour until coated. Set aside.
Sift together remaining flour, baking soda, and salt in a medium bowl. Set aside.
Using your mixer, cream together the vegan butter and sugar, then add the yogurt alternative, mashed bananas and vanilla and continue mixing until well combined. It’s okay if there are small chunks of banana in the batter.
Slowly add the flour mixture to the wet mixture and continue to mix on medium speed until well combined, then carefully fold in the blueberries by hand, trying not to let them break.
Evenly divide the batter into the prepared mini loaf pan as pictured.
Bake the mini banana breads for 25-28 minutes until a toothpick inserted into the center comes out clean. Allow the loaves to cool for 5-10 minutes before removing them from the pan to fully cool on a wire rack. Do not leave the loaves in the pan for too long or the bottoms will become soggy.
You now have your beautiful gluten-free blueberry banana bread mini loaves ready to go!
Step #2: Assemble Your Breakfast Bowls
Now it’s time to assemble your delicious dairy-free “yogurt” breakfast bowls. You’ll need:
- 1 mini blueberry banana bread loaf (baked ahead of time and as instructed in the recipe)
- 1/2 cup So Delicious® Vanilla Coconutmilk Yogurt Alternative
- 2 tablespoons fresh blueberries
- 1/2 banana, cut into slices
- 1 teaspoon chia seeds
Add about 1/2 cup of the yogurt alternative into each individual serving bowl. Then top with slices of the mini blueberry banana bread, fresh blueberries and banana slices. Sprinkle with chia seeds and serve immediately.
How gorgeous does this breakfast look? It’s a wonderful combination of flavors. You’ll love everything from the creamy yogurt alternative to the tart blueberries, soft banana slices and sweet gluten-free blueberry banana bread.
Cheers to a wonderful breakfast that tastes great and offers so many wonderful textures, flavors and colors.
You can find 24-ounce containers of So Delicious Coconutmilk Yogurt Alternative at Sprouts or other grocery stores nationwide. Please visit the company’s store locator to find a grocery store near you.
All So Delicious yogurt alternative products are certified gluten free, non-GMO Project Verified, Kosher (parve) and certified vegan.
If you love this recipe or want to save it to make another day, please pin the following image to your Pinterest breakfast boards.
More “Yogurt Recipes
These try recipes that also use dairy-free yogurt alternatives:
- Make-Your-Own Dairy-Free Yogurt Bowls
- Dairy-Free Banana “Yogurt” Pops
- Gluten-Free Lemon Vanilla Pound Cake
For more breakfast inspiration, please read 42+ Gluten-Free Breakfast Recipes and Ideas.
Gluten-Free Blueberry Banana Bread Breakfast Bowls
Equipment
- 8-cavity mini loaf pan
Ingredients
For the Banana Bread:
- 1 cup fresh blueberries
- 1.5 cups gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 cup sugar
- 1/2 cup vegan butter softened
- 1/2 cup So Delicious® Vanilla Coconutmilk Yogurt Alternative
- 3 bananas ripe and mashed
- 1/2 tsp vanilla extract
For the Yogurt Bowl (per serving):
- 1 mini blueberry banana bread loaf prepared ahead of time, see recipe above
- 1/2 cup So Delicious® Vanilla Coconutmilk Yogurt Alternative
- 2 tbsp blueberries fresh
- 1/2 banana cut into slices
- 1 tsp chia seeds
Instructions
- Preheat the oven to 350º F. Lightly oil 8 (2×4-inch) mini loaf pans. Set aside.
- Mix together the blueberries with one tablespoon of the gluten-free flour blend until coated. Set aside.
- Sift together remaining flour, baking soda, and salt. Set aside.
- Using your mixer, cream together vegan butter and sugar, then add yogurt, mashed bananas and vanilla and continue mixing until well combined. It’s okay if there are small chunks of banana.
- Slowly add the flour mixture to wet mixture and continue to mix on medium speed until well combined.
- Carefully fold in the blueberries by hand, trying not to let them break, then pour mixture into the prepared mini loaf pans.
- Bake for 25 to 28 minutes until a toothpick inserted into the center of the bread comes out clean. Allow bread to cool for 10 minutes before removing it from pan to fully cool on a wire rack.
To assemble bowls:
- Add So Delicious Vanilla Coconutmilk Yogurt Alternative to individual serving bowls.
- Slice the mini blueberry banana bread into 4-5 pieces and place on top.
- Add fresh blueberries and sliced banana.
- Sprinkle with chia seeds. Serve immediately.
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