4 PointsPlus
5 SmartPoints
Ingredients:
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup vanilla soymilk (or apple sauce)
1/2 cup agave nectar
2 cups 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 blueberries
2 tablespoons lemon juice
1/3 cup vanilla soymilk (or apple sauce)
1/2 cup agave nectar
2 cups 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 blueberries
Directions:
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).
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. Cut into 12 Equal Slices
Makes 12 Servings (1 Slice Per Serving)
Nutrition Information:
Calories 145, Fat .60 g, Carbs 34 g, Fiber 4.1 g, Protein 3.0 g
Calories 145, Fat .60 g, Carbs 34 g, Fiber 4.1 g, Protein 3.0 g
