Whole Wheat Agave Strawberry Banana Bread

Enhancing an all-time favorite by adding fresh strawberries to the batter! We all know that the banana-strawberry combo goes together like PB and J!

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.

The Agave nectar also makes your baked goods SUPER moist. This bread tastes fabulous!

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