This Blueberry Banana Bread is a twist on my Mom’s Banana Bread. It’s filled with blueberries and topped with cinnamon sugar!
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup vanilla soymilk (or apple sauce)
1/2 cup agave nectar
2 cups 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 blueberries
Preheat oven to 350F. Spray or wipe a 9×5-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. Cut into 12 Equal Slices
Makes 12 Servings (1 Slice Per Serving)
Calories 145, Fat .60 g, Carbs 34 g, Fiber 4.1 g, Protein 3.0 g