Moist Agave Nectar Banana Bread
Recipe from Agave In The Raw«

Super-ripe blackened bananas make the moistest cake. For best results, the eggs and all of the liquids should be at room temperature. Measuring the agave in the same cup, after the oil, makes pouring the agave out easier.

Moist Agave Nectar Banana Bread

by 7  people

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Servings: 10
Yield: 1 9-inch loaf
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  • 2   
    large eggs
  • 1 1/2  cups 
    mashed very ripe banana, 3-4 bananas
  • 1/3  cup 
    grapeseed or canola 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 
  • 1   cup 
    chopped walnuts
Preheat oven to 325 degrees F. Coat a 9x5x2-3/4-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.
Nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 16, sat. fat (g) 2, carb. (g) 48, fiber (g) 3, pro. (g) 6, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet
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