Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

15 mins
50 mins
5 mins
1 hr 10 mins
1 9x5-inch loaf


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

For a twist, you can add some ground flax seed for additional health benefits.

Nutrition Facts

220 calories; protein 5g; carbohydrates 52.2g; fat 0.9g; sodium 316.2mg. Full Nutrition