Green this Pantry: Agave Nectar Banana Bread

Just as we treat our planet with care, we should be equally careful about the way that we treat our bodies. Sometimes in today's fast paced world, it's hard to get the right foods. Lots of us or so busy with our jobs and responsibilities, that we "take what we can get" in terms of meals, whether it be a quick dinner at the drive through or a preservative laden frozen dinner. Those of who've overeaten processed foods know that weight gain, a cold, and even acne are some of the health problems that can come as a result. Additionally the food that's better for our bodies tends to be farmed, produced and packaged in ways that are better for the planet as well.

In the spirit of good-for-you food, I'm sharing one of my favorite recipes: Agave Nectar Banana Bread! In the recipe I substitute agave nectar syrup and extra ripe bananas for sugar, and I use whole wheat flour instead of regular flour for added fiber (I also have this theory that the closer a food is to it's natural form, the better it is for you).

The syrupy consistency of the agave nectar makes breads and cakes super moist. Agave Nectar is naturally sweeter then sugar and it's lower on the glycemic index, so it won't make you crash and you can use less of it.

Whole Wheat flour adds fiber and makes the bread hearty.
These bananas will be ripe enough to use in a few days.

Recipe for Moist Agave Nectar Banana Bread

1/2 cup Agave nectar
1/3 cup grape seed oil(you can use vegetable or olive oil as a substitute)
1 Teaspoon vanilla extract
2 eggs
1 cup Mashed very ripe bananas
1/2 Cup all purpose flour
3/4 Cup Whole Wheat Flour
1/2 Teaspoon Salt
1 Teaspoon baking soda
1/2 cup chopped nuts
Optional: A pinch of cinnamon, nutmeg, and/or ground ginger

Preheat oven to 325
In a large bowl, beat oil, agave. Add eggs and mix well. Stir in banana's, vanilla. Stir in flour, baking soda and salt. Blend in chopped nuts. Spread into greased 9x5 loaf pan.
Back 55-60 minutes. Cool on wire rack 1/2 hour before slicing.