Bananas too ripe to eat?? Here is the recipe that works well with over ripe Bananas. I am not a good Baker but I really liked Baking this. Baking is a Science different from cooking-needs proper measurement or the end result is not what it should be.
The Recipe for No Egg-Banana Bread was given to me by a Friend.The Banana Bread really comes out nice but knowing there is a Cup and a Half of Sugar really bothered me so I tried using Honey but it was wasted efforts.
After reading about Agave, I decided to try using a little Agave Syrup -it is Agave Nectar-instead of all Sugar and using Oil instead of Butter.It turned out really good, so I sent some to friends to try and, the reviews were ” We want to know how to make it, It is really Nice” Agave Syrup is now available in many Grocery stores in the USA, Canada, Australia and other Countries.
Want to know more about Agave? Please read my blog post on Agave.
So here it is: Remember- ovens vary in Temperature settings I baked at 350 *F for at least an hour.
Banana Bread with Agave Nectar – No Eggs
Prepare a Loaf Pan-oil the pan and add a little flour to coat it slightly. Preheat oven at 350*F
In a Large deep bowl, mix flower, ripe mashed Bananas, oil, yogurt, sugar and Agave.Syrup. Use the Hand mixer to mix all ingredients.
The mixture will be slightly lumpy- add Vanilla essence, Pecans, salt and Baking soda. Mix well with a Spatula and then pour this mixture in the Loaf pan.
When the Oven is ready put the Loaf pan-uncovered in the oven and bake for about one hour before you check. My oven needs about one hour and 15 minutes.
Insert a toothpick from the top -if it comes out clean, it is generally done. Turn off the oven and leave it in for 5 minutes.
Warm Bread tastes great with Coffee or tea.