Banana Pecan Bread

by Mani Niall
(Author of Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener )


2 cups whole wheat pastry flour (organic if possible)
¼  cup flax meal*
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon sea salt
1¼ cups Wholesome Sweeteners Organic Blue Agave
1 to 1¼ cup mashed ripe bananas (about 3 medium bananas)
½ cup vegetable oil, such as canola
2 cage-free eggs, beaten
1 teaspoon vanilla
1½ cups pecans, chopped
Directions :
Position a rack in the center of the oven and preheat to 350°F.
Prepare a 9x5x3 loaf pan with butter or oil and flour.
In a medium bowl, whisk the flour, flax meal, baking soda, cinnamon, ginger, nutmeg and salt to mix and make a well in the center.
In another medium bowl, using a wire whisk, beat the agave syrup, the banana puree, oil, eggs and vanilla until well mixed and frothy, about l minute.  Pour into the well.  Mix just until combined and batter looks thick - do not overmix. Stir in the pecans.
Pour the batter into the prepared pan.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pan for 15 minutes and transfer to a wire cake rack.  Serve warm or at room temperature. 
The nutritional benefit of flax is not available from the whole flax seed. Flax meal is available refrigerated or grind whole flax seeds in a spice grinder. Substitute wheat germ if desired.

Terri's Comments: Delicious! Mani, you have taken a common recipe and made it even better.

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