After getting the anti-cancer package from my Aunt Ellen, and thinking about ways to tighten up our diet around here, I wanted to try some baking without sugar. I had never baked with Agave before. I forgot to include that a bottle of Agave Nectar came in the package from Ellen.
I started using Agave Nectar last year during my first Clean Food Challenge. It is a thick syrup made from the Agave Cactus, tastes very sweet, and has a lower glycemic index than sugar, which means it does not give your body the spike and the resulting crash that refined sugar does.
I read some recipes online that used Agave instead of sugar and then combined a bunch into my own recipe. I also added chia seeds for the extra omega-3s. No one will even know they are in there. When I made this bread, I doubled the recipe to make two loaves. You know my theory is that if you are going to mess up the kitchen, you might as well double the batch.
2 ripe bananas
2 cups whole wheat flour (I used 1 and 1 white/ whole wheat)
2 tbs chia seeds
1 tsp baking soda
1 tsp cinnamon
1 pinch nutmeg
1/2 cup agave nectar
1 tsp vanilla extract 1 stick of butter, softened 3 tbs brown sugar and 1/4 cup chopped pecans for the topping (optional)
1. Smash bananas into a pulp and set aside.
2. Combine all dry ingredients and set aside.
3. In a mixing bowl, combine softened butter with agave and vanilla.
4. Combine the dry ingredients with the wet, and add the banana pulp. Mix together.
5. Add batter to a greased loaf pan.
6. Combine brown sugar and pecan topping and sprinkle on the top of the batter.
7. Bake for 50-60 minutes at 350 degrees or until a toothpick comes out clean.
The consensus? You won't miss the sugar at all. You don't even need the brown sugar topping. It was sweet, moist, and awesome. My kids devoured it.