Vegan Blueberry-Banana Bread recipe

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Ingredients

1 cooking spray (such as Pam®)
⅓ cup light vanilla soy milk
2 tablespoons lemon juice, divided
2 cups whole wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
3 ripe bananas, mashed
½ teaspoon vanilla extract
½ cup agave nectar
1 ¼ cups fresh blueberries

Nutrition Info

220 calories
carbohydrate: 52.2 g
cholesterol: : -
fat: 0.9 g
fiber: 6.6 g
protein: 5 g
saturatedFat: 0.2 g
servingSize: -
sodium: 316.2 mg
sugar: 23.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

  2. Mix soy milk and 1 tablespoon lemon juice in a bowl and stir. Let sit until curdled, 5 to 10 minutes.

  3. Mix whole wheat flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.

  4. Combine mashed bananas with remaining lemon juice and vanilla extract in a large bowl. Add soy milk mixture and agave nectar syrup. Stir well. Add flour mixture until combined, but don't overmix. Mix in blueberries until dispersed. Pour batter into the prepared loaf pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread before serving.

Recipe Yield

1 9x5-inch loaf

Recipe Note

This moist bread uses agave nectar (a low-glycemic-index sweetener) instead of sugar. The blueberries add to the sweetness. No eggs or milk, so can be vegan. Turns out moist and so delicious it won't last longer than a day in my house!

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