This blueberry banana combination goes so well together and makes a super moist bread. Using lots of very ripe sweet bananas allows you to cut back on the fat without sacrificing the flavor and texture.
This is perfect for breakfast or snack and can also be made as muffins if you prefer. More banana bread variations I love are Banana Cranberry Bread, Roasted Strawberry Banana Bread, and Maple Pecan Banana Muffins.
I don’t know why it took me so long to add blueberries to my banana bread. It’s a delicious combination I’ll be doing more often. We love banana bread in my house, Madison especially loves when I make it so she can have it for breakfast or school snack.
- 3 large over-ripe bananas
- 2 tablespoons lemon juice
- 1/3 cup vanilla soymilk (or applesauce)
- 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 applesauce, 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 cooling before cutting and serving. Cut into 12 Equal Slices
- Makes 12 Servings (1 Slice Per Serving)