In my recent article about Agave, I mentioned I was going to try a sugar substitution in my banana bread recipe. I substituted an entire cup of sugar (doesn’t that just make your teeth hurt??) for only a ½ cup of Agave. And even though I forgot to reduce the liquid like I had read, the banana bread came out perfect. The consistency and taste were the same as the original recipe. 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 friend’s Granny 14 years ago for my bridal shower. Thanks Granny for a wonderful recipe that has become a mainstay in my recipe box!
Granny’s Banana Bread
½ cup oil
½ cup Agave (original recipe 1 cup sugar)
2 eggs
Put all in a pan or bowl and beat.
Add 3 very ripe bananas, mash and beat.
2 cups plain flour, don’t sift
1 teaspoon baking soda
½ cup chopped pecans or walnuts, optional
Mix in order given and bake in greased loaf pan, 325 to 350 degrees for 1 hour.
