Vegan/ Gluten Free Banana Blue Berry Bread

So my friend just got back from studying abroad in Chile. the reason I'm bringing this up is that she has a gluten allergy and because of that, I've decided to try more gluten free recipes.Also with it being a new year and a lot of people's new years resolutions being eating healthy, I'm one of them, I'm trying more healthy recipes and also more vegan/ vegetarian recipes. So that is why this recipe is perfect! It has the option of being gluten free. I chose to use make it gluten free so that my friend could have breakfast!

I found this recipe on the best website ever! haha! Pinterest! The person who posted it on pinterest was from the blog TreeHugger. I haven't had a chance to look at this blog too much but if all of her recipes are like this one then I think I should!

Ingredients:
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup of your choice of soymilk, almond milk, or apple sauce (I used almond milk)
1/2 cup agave nectar
2 cups whole wheat flour or gluten free flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (frozen works fine too)


1. Preheat oven to 350F. Coat a 9x5 inch loaf pan with a light layer of cooking oil.
2. If using soy or almond milk, add 1 tablespoon of lemon juice to it and let it stand until it curdles. About 1 minute. Skip this step if using apple sauce.
 3. In a large bowl, mash up the bananas until smooth (but don't be afraid to leave some chunks -- these make a sweet surprise in a slice of bread). Add lemon juice, the curdled milk substitute or apple sauce, and agave nectar. Stir to combine.
4. In another bowl, add flour, baking powder, baking soda and salt, and stir to combine.
5. Add the dry ingredients to the wet ingredients, and stir until combined and everything is moistened.
6. Toss in your blueberries and gently stir until evenly mixed.

7. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before transferring to a plate.
8. Enjoy!

Note: Whenever I bake I usually skip the whole dry and wet ingredients thing. When I learned how to bake it was always slowly add everything in and not to separate.

Sorry I only took one picture. It still looks pretty though! Anyway, My roommate and I couldn't wait for this to get out of the oven! Our apartment smelt to amazing and our mouths were hard-core watering. I ended up doubling the recipe. I had a few bananas that I managed to not eat fast enough. I thought the first bite tasted weird but as i continued to eat I realized that it was just because I haven't really eaten anything gluten free before and I ended up really enjoying it! My boyfriend and his roommates were the same way but ended up eating a whole loaf in one sitting so I was happy about them liking it!

Ta Ta for now,
Lil' Char