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.
| current weight: 179.0