Over the past 6 months I began hunting for and creating my own baking recipes utilizing agave nectar instead of sugar. Agave is gluten- and allergen-free, and has a low Glycemic Index, so you can avoid energy spikes associated with other sugars. Because Agave is 25% sweeter than sugar you can use less and reduce calories – making Agave a healthy and natural choice! I also love to use Agave nectar in coffee, tea, on toast and especially on pancakes!
I like Wholesome Sweeteners site which details nutrition facts and cooking tips.
Preheat oven to 325.
- 1/2 C Agave nectar
- 1/3 C vegetable oil
- 2 eggs
- 1 tsp vanilla
- 1 1/2 C mashed extra ripe bananas (about 3 large).
- 3/4 C whole wheat flour
- 1/2 C all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch nutmeg
- 1/2 C chopped nuts (I use walnuts)
- 10 hulled and chopped strawberries (optional)
In a large bowl whisk agave, eggs and oil. Stir in bananas and vanilla. Stir in flour, salt, baking soda, cinnamon and nutmeg. Fold in chopped nuts and strawberries. Spread into a greased 9×5 loaf pan. Bake 70 minutes.