Wednesday, October 29, 2014

Banana Bread with Agave and 100% Whole Wheat

1/2 C margarine (I used olive oil)
1 C sugar or 2/3 C agave (and leave out milk if you use agave)
2 eggs
1 C mashed banana (I probably had closer to 1.5 C)
1/4 C milk (leave out if you use agave)
1 t lemon juice
2 C (WW) flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 C nuts (opt)
I added 2 t pumpkin pie spice (could do cinnamon or cloves or ginger or whatever)

Cream margarine and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add.  Add nuts. Bake in well-greased loaf pan for one hour at 350.

I split mine into two loaves and cooked for less time. It was SO MOIST.

Adapted from the Lion House Cookbook.