Agave is a great alternative sweetener. Paired with banana, Agave gives the bread a delicious sweet flavor and moistness. Enjoy a warm slice with a cup of your favorite tea and a good read.
Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
Prep Time: 40 minutes
Total Time: 1 hour and 40 minutes
- 2 large eggs
- 1 1/2 cups mashed very ripe banana (3-4 bananas)
- 1/3 cup grapeseed oil
- 3/4 cup Agave In The Raw
- 1 1/2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat pastry flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Preheat oven to 325° F. Coat a 9 x 5 x 2 ¾-inch loaf pan with cooking spray and set aside.
In a large bowl, beat the eggs lightly. Add the bananas, oil, agave and vanilla and whisk to combine. In another bowl, combine the flours, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet and whisk until just blended. Mix in the nuts. Pour the batter into the prepared pan.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on wire rack for 20 minutes. Unmold and cool completely before slicing.
Banana bread improves in flavor and becomes more moist when wrapped and allowed to sit at room temperature to mellow for 24 hours.