Moist Agave Nectar Banana Bread

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.

Recipe from Agave In The Raw®
Moist Agave Nectar Banana Bread
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 salt
  • 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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