- 3 large bananas***
- 2 tablespoons of lemon juice
- 1/3 cup of almond milk
- 1/2 cup of agave nectar
- 2 cups whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of blueberries or a few more to taste
|***The reason my bananas are black is that they were frozen. I take over ripe bananas and toss them in the freezer. When you want bread just put them on a plate for 30 minutes or so til they thaw enough to use.|
Preheat the oven to 350 degrees, grease a loaf pan. Mash your bananas well with a fork. It's okay if there are some small lumps.
Mix the milk and half the lemon juice and let it stand to make vegan buttermilk. To the mashed bananas add the remaining lemon juice, milk/buttermilk and agave nectar. Stir well.
In a separate bowl, combine the dry ingredients, stir well.
Toss the blueberries with 1 tablespoon flour. This will keep them from sinking to the bottom of the pan while baking.
Mix the dry ingredients into the wet ingredients. Fold in the blueberries.
Spread into the loaf pan.
Bake for 50-60 minutes until brown and well-risen.
Cool on a wire rack. This is delicious served warm.