3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup vanilla soymile ( or apple sauce)
1/2 cup agave nectar
2 cups whole wheat flour or organic rice flour to be gluten free
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 tsp salt
1 cup blueberries
Preheat oven to 350 degrees F. Spray or wipe a 9x5 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.
p.s You can do strawberries or any other berries with the bananas, but its really nice not to have sugar, eggs or oil in my banana bread. No guild here.