Preheat oven to 350 degrees F. Spray two loaf pans with oil or use silicone pans dusted with a little flour.

Mix the lemon juice into the non-dairy milk and set aside to curdle a bit.

In a big bowl, add the peeled bananas, and all the dry ingredients except the flour and blueberries.

Once the bananas are well mashed (some small chunks are fine), add the cider and the non-dairy milk mixture and stir a bit to incorporate.

Next add the flour to the wet mixture, stirring just until no dry flour is visible, but taking care not to over mix.

Fold in the blueberries.

Divide the thick, chunky batter evenly into your prepared baking pans.

Bake for 60 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean.

Try to resist eating the warm bread right away and allow to cool completely before cutting and serving.