Blueberry-Banana Bread

By Sarah-Lyn

Ingredients

• 3 large over-ripe bananas
• 2 tablespoons lemon juice
• 1/3 cup (80 ml) vanilla soymilk (or apple sauce)
• 1/2 cup (120 ml) agave nectar
• 2 cups (240 g) 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 (240 ml) blueberries

Details

Servings 12
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Preheat oven to 350F. Spray or wipe a 9x5-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.