SparkPoints: (51,462)
Fitness Minutes: (54,262)
Posts: 1,380
6/27/12 7:46 A

current weight: 127.0

127 124.25 121.5 118.75

116

SparkPoints: (2,080)
Fitness Minutes: (963)
Posts: 28
6/26/12 7:21 P

Thanks for reminding me to do that:
http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html

SparkPoints: (51,808)
Fitness Minutes: (14,874)
Posts: 6,510
6/26/12 7:15 P

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!

Pounds lost: 1.5

0 13.75 27.5 41.25

55

SparkPoints: (2,080)
Fitness Minutes: (963)
Posts: 28
6/26/12 5:52 P

Prep: 10 min
Cook: 50 min
Servings: 12

Ingredients:
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.

Calories: 145
Fat: 1
Carbs: 34
Fiber: 4
Protein: 3