This banana bread is incredibly moist and also a healthy, vegan alternative to more traditional banana breads that are heavy on the sugar and fat. There are no ingredients that you would have to go out of your way to purchase in order to make this recipe (which, with some vegan baking you do), and the flavour and texture of the banana bread is wonderful. My whole family loved this loaf and it disappeared in one day at my house!
3 large ripe bananas
2 Tbsp. lemon juice or white vinegar
1/3 cup soy or almond milk
1/2 cup agave - You can substitute with pure maple syrup or honey
1 tsp. vanilla extract
2 cups whole wheat or all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup blueberries, fresh or frozen (do not thaw first if using frozen)
Preheat the oven to 350 degrees F and spray a loaf pan with non-stick cooking spray, or grease with vegan margarine.
In a small bowl, mix the soy or almond milk with 1 Tbsp. of lemon juice/vinegar and let sit for 5-10 minutes, until it curdles. In a large bowl, mash the bananas and add the remaining lemon juice/vinegar, the curdled soy/almond milk, agave, and vanilla. Stir to combine.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix the batter or your loaf will be tough and rubbery.
Place your blueberries in a small bowl and lightly coat them in a small amount of flour. This will prevent them from sinking in the batter. Gently fold the blueberries into the batter.
Pour the batter into the pan and bake for 40-50 minutes, or until a toothpick inserted in the top of the loaf comes out clean with a few crumbs attached. Cool on a wire rack before removing from the pan to cut and serve.
*Recipe adapted from FatFree Vegan Kitchen