- 3 bananas, mashed
- 1/ 4 cup sugar
- 1/ 3 cup almond butter
- 1/ 2 cup applesauce
- 1 teaspoon apple cider vinegar
- 3 tablespoons soy milk
- 1 teaspoon almond extract
- 1 cup whole wheat pastry flour
- 2/ 3 cup oat flour
- 1 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 1/ 8 teaspoon salt
- a dash of cinnamon, and nutmeg
- 3/ 4 cup blueberries
- 1 tablespoon whole wheat pastry flour
Preheat oven to 350°F. Grease a loaf pan or line with parchment paper and set aside.
For a fuller banana flavor, mash bananas and let them sit out a couple hours before baking.
In a large bowl, mix together bananas, sugar, and almond butter. Add applesauce, vinegar, soy milk, and almond extract and mix.
Add remaining ingredients, except blueberries and 1 tbsp flour, to a separate bowl and mix until well incorporated.
Coat blueberries with remaining 1 tbsp of flour.
Add dry ingredients to wet and mix until just combined and moistened. Gently stir in blueberries. Do not overmix.
Pour batter into loaf pan and bake for 1 hour if using a 9" pan, or 80-90 minutes for an 8" pan. Bread is done when a toothpick inserted into the center comes out clean (or very few crumbs; the batter should not still be wet). Let the bread cool completely before cutting.