Using bananas instead of oil makes this fat-free banana bread extremely moist and lightly sweet, and the blueberries add a fruity surprise to every bite.
2cupswhite whole wheat flour or regular whole wheat flour(240 g)
3/4teaspoonbaking powder
3/4teaspoonbaking soda
1/2teaspoonsalt
1cupblueberries(240 ml)
Instructions
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil or use 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 into 12 slices and serving.
Notes
As written, contains 5 Weight Watchers smart points per serving. Instead of agave, substitute 1/4 cup sugar and 1/4 cup Lakanto Sugar-Free Maple Flavored Syrup to reduce a serving to 4 points.