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