It’s Monday morning, I just rolled out of bed, and I have 30 minutes to be dressed and out the door. Going to happen? Meh, we’ll see. First things first, I need to make up for my blogging negligence from this weekend and give you guys a good one…so here it is: a healthy banana bread.
In the past, my banana breads have been known for being incredibly sweet, oily, and filled with chocolate. Not exactly suitable for breakfast (unless you’re 8 years old), they are usually enjoyed as dessert with a scoop of soy vanilla ice cream piled on top. I came across what looked like a healthy alternative: banana/blueberry bread with no oil, made entirely out of whole wheat flour and sweetened with nothing more than agave syrup. At first I was majorly hesitant to try making this stuff. What about the cup of oil? 2 cups of sugar? bag of chocolate chips?! How would this EVER compare?!
This recipe was ridiculously easy. It took me about 10 minutes to mix together in a bowl and then another hour or so to bake. The results were delicious! This is definitely what I would call a “breakfast” banana bread. Sweetened naturally by the bananas and blueberries, you won’t feel like you’re eating a slice of sugar for breakfast (ew!). I recommend eating it slightly warmed up in the microwave. So good!
What You Need (Recipe from Fat Free Vegan Kitchen):
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup vanilla soymilk
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 (240 ml) blueberries
What You Do:
Preheat oven to 350F. Spray a 9×5-inch loaf pan with oil.
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.
In a large bowl, mash the bananas well, removing any big lumps. Add the remaining lemon juice, soy milk and agave. In a separate bowl, add the flour, baking soda, baking powder, salt and mix well. Add the dry mixture to the banana mixture and mix very well. Fold in the blueberries. Pour the batter into the loaf pan, place in the oven for 55 minutes (or until a toothpick comes out dry), and the end!
You can either let cool completely before slicing, or, if you’re inpatient like me, slice off one of the ends and have a taste.