Blueberry Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup vanilla soymilk (or apple sauce)
1/2 cup agave nectar
2 cups white whole wheat flour,
(or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)

In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving. Cut into 12 Equal Slices

Makes 12 Servings (1 Slice Per Serving)

Nutrition Information:
Calories 145, Fat 3.6 g, (Sat. Fat 0.4) Carbs 25.9 g, Sugars 8g, Fiber 1.4 g, Protein 3.0 g

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