blueberry banana bread

if you're looking for a straight-up butter, sugar, eggs type of banana bread recipe, click here. you can add a cup of blueberries to that recipe, and end up with a fantastic blueberry banana bread.

but, if you're interested in a vegan, somewhat healthier option, read on!

i used that original banana bread recipe as my inspiration, but as you'll see, i made a ton of changes. i wanted to make it vegan, and thought i'd experiment with my new favourite thing in the world, silken tofu. i had read about substituting it for eggs, and figured it would work in place of butter, too. given the way it turned out, i'd say that it certainly does. 

i made some other substitutions as well - some whole wheat flour, agave syrup for sugar, etc. 

this recipe makes one large loaf of banana bread.

ingredients:

4 bananas

1 banana tofu dessert (or 150g silken tofu)

2/3 c agave syrup

1 t vanilla

1 t baking soda

pinch salt

2 t baking powder

1 c white flour

1 c whole wheat flour

2 T hemp hearts (optional)

1 c blueberries

to make:

throw bananas, tofu, agave syrup, vanilla, baking soda, salt and baking powder in a big bowl. 

mix well. i'd highly recommend using a hand blender if you can, or even a food processor. but, a fork and elbow grease will work in a pinch. try to avoid chunks! 

add the white and whole wheat flours, and mix well with a spoon.

add the blueberries and hemp hearts, and stir until well combined. 

pour into a greased loaf pan. bake at 350 for 65 minutes, or until a toothpick inserted in the center comes out clean.

cool completely on a wire rack, and store in the fridge.