Moist Agave Nectar Banana Bread
|1 ½||cups mashed very ripe banana, 3 - 4 bananas|
|1/3||cup grapeseed or canola oil|
|3/4||cup Agave In The Raw®|
|1 ½||teaspoons vanilla extract|
|1||cup unbleached all-purpose flour|
|1||cup whole-wheat pastry flour|
|2||teaspoons ground cinnamon|
|1 ½||teaspoons baking powder|
|3/4||teaspoon baking soda|
|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 straw 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 in plastic wrap and allowed to sit at room temperature to mellow for 24 hours.
Per Serving: 350 calories, 16g fat (1.5g saturated fat), 48g carbohydrate, 6g protein, 3g dietary fiber, 130mg sodium.
by Jim Herron
Why does the Nutrition Information not list the sugar content of this recipe?