This moist bread uses agave nectar (a low-glycemic-index sweetener) instead of sugar. The blueberries add to the sweetness. No eggs or milk, so can be vegan. Turns out moist and so delicious it won’t last longer than a day in my house!
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Mix soy milk and 1 tablespoon lemon juice in a bowl and stir. Let sit until curdled, 5 to 10 minutes.
Mix whole wheat flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.
Combine mashed bananas with remaining lemon juice and vanilla extract in a large bowl. Add soy milk mixture and agave nectar syrup. Stir well. Add flour mixture until combined, but don’t overmix. Mix in blueberries until dispersed. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread before serving.
Per Serving: 220 calories; protein 5g; carbohydrates 52.2g; fat 0.9g; sodium 316.2mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.