Print Recipe Add to Collection
4.38 from 16 votes

Blueberry-Banana Bread

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. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Bread, Breakfast
Cuisine: Vegan
Servings: 12
Calories: 145kcal
Author: Susan Voisin

Ingredients

  • 3 large over-ripe bananas
  • 2 tablespoons lemon juice
  • 1/3 cup vanilla soymilk or apple sauce (80 ml)
  • 1/2 cup agave nectar (120 ml) see notes below
  • 2 cups white whole wheat flour or regular whole wheat flour (240 g)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries (240 ml)

Instructions

  • Preheat oven to 350F. Spray or wipe a 9√ó5-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.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 34g | Protein: 3.3g | Fat: 0.6g | Sodium: 210mg | Fiber: 4.2g | Sugar: 4g