Fluffy, tender, lightly sweetened banana bread studded with blueberries. Made healthier with whole grains and oil-free, but still addictingly delicious.
Prep Time15 minutesmins
Cook Time1 hourhr
Course: Breakfast, Snack
Cuisine: American, Vegan
Servings: 10slices
Ingredients
1 ½cups (360g)mashed banana3-4 medium bananas
3tbspmaple syrup**
⅓cup (85g)almond butter
2-4tbspsoy milk
1tbsplemon juice
1tspalmond extract
1 ½cups + 1 tbsp (190g)whole wheat flour
1tspbaking soda
pinch of salt
¾cupblueberries
Instructions
Preheat oven to 350°F. Grease a loaf pan or line with parchment paper and set aside.
For a fuller banana flavor, mash bananas and let them sit out a couple hours before baking.
In a large bowl, mix together bananas, maple syrup, almond butter, lemon juice, milk, and almond extract.
Sift in whole wheat flour, baking soda, and salt. Fold the batter together until just incorporated. Gently fold in blueberries.
Pour batter into loaf pan and bake for 1 hour if using a 9" pan, or 80-90 minutes for an 8" pan. Bread is done when a toothpick inserted into the center comes out clean (or very few crumbs; the batter should not still be wet). Let the bread cool completely before cutting.
Notes
**Add up to 1/3 cup if you prefer a sweeter bread.