This beautiful recipe offers a creamy and dreamy breakfast. Enjoy sliced mini gluten-free banana bread loaves over creamy So Delicious yogurt alternative. This breakfast recipe is 100% gluten-free, dairy-free and vegan.
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.
I recommend buying the large 24 ounce containers of So Delicious yogurt alternative so you have plenty for the banana bread recipe and the yogurt bowls.Be sure to remove the banana bread from the pan after 5-10 minutes otherwise the bottom will get soggy from sitting in the pan.Spray the mini loaf pan with non-stick cooking spray so the loaves are easier to remove from the pan.Always check ingredient labels to ensure all products used are gluten free. Nutrition data is not exact and estimated only.Store leftover banana bread loaves in a sealed container for up to 3 days. They freeze well.