Blueberry-Banana Bread

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  • 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)

4 PointsPlus | 5 SmartPoints

Nutrition Information:

  • Calories 145 Kcl
  • Fat .60 g
  • Carbs 34 g
  • Fiber 4.1 g
  • Protein 3.0 g

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