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Thanks for reminding me to do that:
I couldn't tell from your post if this was your own recipe or if it was from a book, magazine, or website. If the latter is the case, please post the url or citation with the recipe; and give credit to the recipe developer. Otherwise, pat yourself on the back; and take credit for your own creation! Thanks!
Patt in Minneapolis
Leader, Forks Over Knives and Engine 2 Diet
It's not what you look at that matters; it's what you see. ~Henry David Thoreau
The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore
To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment. ~Ralph Waldo Emerson
Prep: 10 min
Cook: 50 min
3 large over-ripe bananas
2 Tbsp. lemon juice
1/3 C. vanilla soy milk or apple sauce (I used rice milk)
1/2 C. agave nectar
2 cups whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 C. berries (I used raspberries)
Preheat oven to 350F. Spray or wipe a 9x5-inch loaf pan with oil.
Mix the soy milk with 1 Tbsp. 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, soy milk, 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 berries.
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.