Blueberry Banana Bread (Vegan, Oil-Free)
Fluffy, tender, lightly sweetened banana bread studded with blueberries. Made healthier with whole grains and oil-free, but still addictingly delicious.
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Servings: 10 slices
Ingredients
- 1 ½ cups (360g) mashed banana 3-4 medium bananas
- 3 tbsp maple syrup**
- ⅓ cup (85g) almond butter
- 2-4 tbsp soy milk
- 1 tbsp lemon juice
- 1 tsp almond extract
- 1 ½ cups + 1 tbsp (190g) whole wheat flour
- 1 tsp baking soda
- pinch of salt
- ¾ cup blueberries
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.