Blueberry Banana Bread

We have a local farm where you can pick your own blueberries. The season is fairly short and if you get to the farm late, there might not be any blueberries left to pick. It just depends on the harvest and how many other motivated blueberry pickers have come before you. This year, I did not make it to the farm to pick my own...but I did pick some up from the local fruit stand! Less sweat involved, but I still get those delicious fat blueberries that we all love so much around here.

This is a bread I made from a site I like to visit called Fat Free Vegan. Don't let the name of the blog scare you, she has some amazing recipes on her site. And you can pat yourself on the back because they are more healthy than the usual butter/sugar/flour/chocolate/peanut butter recipes I post on this blog!

This is a great bread for breakfast or after school snack. It was moist and dense with lovely banana and blueberry pockets.



The recipe calls for agave nectar instead of white sugar. If you can't find agave nectar (I found it at my local supermarket, but not Target!), you can substitute white sugar. I'm sure it will still be delicious.


We all loved this bread. Nobody will ever know there is no white sugar or oil or butter or eggs in this bread. I don't know how well it stores because we ate the whole loaf in one sitting!!

Here is the recipe:

Banana Blueberry Bread
recipe from Fat Free Vegan

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.

Mix the soymilk with 1 tablespoon 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, soymilk, 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 blueberries.

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.

I hope you are all having a great weekend! Whip up this bread if you have some blueberries on hand. You can also substitute frozen blueberries for fresh (if you get to the blueberry fields late!!). Thanks for stopping by!!