Banana Blueberry Bread

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CourseBread / Dessert


  • 3 bananas large overripe
  • 2 tablespoons lemon juice
  • cup soymilk or almond milk, or apple sauce
  • ½ cup agave nectar
  • 2 cups whole wheat flour or 1 1/2 cups gluten-free Multi-Blend Flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1.5 cups blueberries


  • Preheat oven to 350 degrees Fahrenheit.
  • Coat a 9×5 inch loaf pan with a light layer of cooking oil.
  • If using soy or almond milk, add 1 tablespoon of lemon juice to it and let it stand until it curdles.
  • About 1 minute.
  • Skip this step if using apple sauce.
  • In a large bowl, mash up the bananas until smooth (can leave some chunks).
  • Add lemon juice, the curdled milk substitute or apple sauce, and agave nectar.
  • Stir to combine.
  • In another bowl, add flour, baking powder, baking soda and salt, and stir to combine.
  • Add the dry ingredients to the wet ingredients, and stir until combined and everything is moistened.
  • Toss in the blueberries and gently stir until evenly mixed.
  • Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely in the pan before transferring to a plate.