Super Healthy, Vegan & Fat Free Banana & Blueberry Bread
Banana bread always goes down well. I used to make it with cups of soft brown sugar, hunks of butter & heaps of white flour. But then I realised I wanna eat it ALL the time yet not pump my body with unhealthy substances. So, I went back to the mixing bowl & concocted this cruelty free, plant based, fat free, nut free AND guilt free juicy loaf. I've mixed in natural substitutes & stripped the recipe down to suit everybody. Now I can cut myself a chunk & feel guiltless about going back & cutting 10 more slices.
Because the recipe's base is banana, there’s no need to crack any egg shells! Usually, many vegan recipes add different types of oil to compensate for the lack of eggs & butter. But I wanted to eat this bread all day long & still provide my body with nourishment so I made sure there was no fat in sight. Yes. That’s no oil, no butter, no nothing. The mounds of fruit make the loaf extremely moist so no need for any unnecessary grease! Even the flour is healthier! From white to wholemeal. The banana & blueberries are bursting with sweetness but why not add that little bit more? You don't have to feel guilty on the sugar front now there’s no fat! Even better, this recipe uses agave nectar as opposed to artificial white sugar. It’s loads healthier & all natural, giving the mixture that extra syrupy texture. & just in case you wanted a little bit more of a boost, the vanilla soy milk & lemon juice seeps through the loaf & infuses natural sweetness, bringing out the banana flavours.
Just a little side note – as you can see above, when mixing the wet ingredients (banana, vanilla soy, lemon juice & agave nectar) I like to use a measuring jug. The size & handle makes it SO much easier to mash, stir & pour!
Mushier the better. For a loaf which is too good to be true, wait til the end of the week! Make sure you leave a few stray bananas in the fruit bowl & once they’re brown & mushy get started on the bake. Over ripe bananas are not only easier to mash but also all that starch has flipped to sugar meaning every bite will be even sweeter. But, if you just can’t wait for a slice, with a knife stab the skins & pop in the microwave on full blast for about 10 seconds (until browning slightly). Leave to cool completely before peeling & chopping. They won’t taste AS blissful but it’s a speedy alternative!
Now for the health benefits. Which berry lowers blood pressure, helps you lose weight, improves memory, lowers the risk of heart attacks & cancers, treats UTIs AND all this whilst lifting mood? B L U E B E R R I E S. What’s not to love? This superfood is low in calories but sky high in antitoxins. If you're thinking about switching your diet up make sure you do it with blueberries. They are one of the ultimate sources of plant power.
If you’re still not convinced this bake is all that I’ve hyped it up to be, try it for yourself…
Banana & Blueberry Bread - Vegan & Fat Free
Serves: 1 hearty loaf OR 8 mini loaves
Prep time: 10 mins
Cook time: 45 - 50 mins
Total time: 1hr
Ingredients:
2 cups wholemeal bread flour
3 over ripe, mushy bananas
1 very heaped cup blueberries
2 tbsp fresh lemon juice
1/3 cup vanilla soy milk
just less than 1/2 cup OR 8 tbsp agave nectar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
handful dried bananas chips to sprinkle (optional)
Method:
Preheat the oven to 175'C. Line/grease a 2lb loaf tin OR grease a mini loaf tin (which makes 8 loaves).
In a small bowl, mix the vanilla soy milk with the lemon juice. Let stand until the mixture curdles.
In a measuring jug, mash the bananas then gradually stir in the soy milk mixture & agave nectar. Make sure the syrup is fully mixed in.
Swap to a large mixing bowl now & combine the flour, salt, baking powder, baking soda & cinnamon (if using). Pour in 1/3 of the banana mixture. Stir. Pour in the next 1/3. Stir. & the final 1/3. Stir.
Once fully blended, fold in the blueberries. The mixture should be sticky.
Spoon into the prepared loaf/mini loaf tin making sure the blueberries are evenly spread & the top is smoothed over. Scatter or place the banana chips on top (if using). Shove in the oven & bake for 45-50 mins - or until golden brown & when stabbed, the knife comes out clean.
Allow the loaf to cool down in the tin before transferring onto a wire rack to cool completely.
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