Blueberry-Banana Bread
(from gremlinrx7’s recipe box)
Nutrition Facts
Serving size: 1/12 of a recipe (3 ounces). Calories: 145, Fat: .61g, Sodium: 210mg, Total Carbohydrates: 34g, Fiber: 4.19, Sugar: 15.23, Protein: 3.34.
Prep time: 10 minutes
Cook time: 50 minutes
Serves 12 people
Categories: Sweet
Ingredients
- 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
Directions
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Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).
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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.)
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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.
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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.