Banana Bread

By heidinseeeek

Ingredients

• servings:
• 1-3/4 cups unbleached all-purpose flour
• 3/4 of a 1/3 cup agave nectar (or none at all!!!!)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• 1 large eggs, lightly beaten
• 5 Tbsp. butter, melted
• 5 1/2 very ripe large bananas, mashed (I like to leave little chunks in for texture)
• 1 teaspoon vanilla

Preparation

Step 1

①　Preheat the oven to 350 degree (F).

②　Grease the 9x5x3 loaf pan with canola oil and place parchment paper inside.

③　Sift flour, salt, baking soda and baking powder in a bowl and put aside.

④　In a separate bowl, mash bananas. Add vanilla, ground cinnamon, agave nectar, canola oil and eggs and mix them together.

⑤ Add the wet ingredients into the dry ingredients. The important thing to keep in mind here is not to over-mix as it will result in tough bread (so all you KitchenAid lovers, put those stand mixers away and grab a spatula). Fold the wet ingredients gently into dry just until they mix evenly. Pour the mixture into the loaf pan.

⑥ Bake in the oven for about 45 minutes (in the middle rack), or until a toothpick inserted in the middle comes out clean.

⑦　Remove the loaf from the pan and let it rest on a wire rack. Serve at room temperature or cooled. I personally LOVE it served slightly warm!

Be aware that this is not a low-fat or low-calorie version as there are still oil in it but it’s a little healthy version than the original. I would like to think of it as a “less scary” version of banana bread :)