In my recent article about Agave, I mentioned I was going to try a sugar substitution in my banana bread recipe.Â I substituted an entire cup of sugar (doesnâ€™t that just make your teeth hurt??) for only a Â½ cup of Agave.Â And even though I forgot to reduce the liquid like I had read, the banana bread came out perfect.Â The consistency and taste were the same as the original recipe.Â I plan to make this a permanent change in this recipe.Â
If you are interested, here is the recipe, original and revised, which was given to me by my dear friendâ€™s Granny 14 years ago for my bridal shower.Â Thanks Granny for a wonderful recipe that has become a mainstay in my recipe box!
Grannyâ€™s Banana Bread
Â½ cup oil
Â½ cup Agave (original recipe 1 cup sugar)
Put all in a pan or bowl and beat.
Add 3 very ripe bananas, mash and beat.
2 cups plain flour, donâ€™t sift
1 teaspoon baking soda
Â½ cup chopped pecans or walnuts, optional
Mix in order given and bake in greased loaf pan, 325 to 350 degrees for 1 hour.