Blueberry-Banana Bread | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Blueberry-Banana Bread

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

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.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (3 ounces).
Recipe Nutrition

Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.