I have always loved “quick breads” for breakfast because they come in a range of flavors and are a little sweet. Quick breads do not require any time for the dough to rise because baking soda or baking powder is the leavening agent. Now that I am making this recipe regularly, I find that I love quick breads at any time of the day or night. This is my go-to bread, a terrific and wholesome snack! Below is my adapted recipe; for the original version without butter or eggs, or for a variation with maple syrup and raisins, please visit Katie B’s Banana Breads at The Kind Life blog. This recipe meets all of my criteria in a homemade quick bread – first of all, it’s delicious. Second, it’s easy – a real “one-bowl wonder.” And lastly, there are not too many ingredients involved. It’s time to eat a slice! Enjoy!
3/4 cup agave nectar
1/2 cup butter
3-4 very ripe bananas, smashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon flax seeds (optional)
Chopped nuts (as many as you like; optional)
Mix ingredients in a bowl in the order given.
Pour into a greased loaf pan.
Bake at 350 degrees F for 50-60 minutes.
I am also sharing this recipe on Slightly Indulgent Tuesday, These Chicks Cooked, Sweet as Sugar Cookies, Food Trip Friday and Joy of Desserts.
WONDERFUL! My 3 year old and I made this bread at 5:30am the other morning. I had never baked with Agave Nectar and I hoped we would all like the new ingredient. The bread was deliciously moist and all of us loved this new recipe. Thank you, SensitiveEconomist!
What a yummy sounding banana bread. I keep wanting to try using agave nectar and this recipe sounds so tempting. Thanks for sharing your recipe. Have a good weekend.
wow, sounds really delicious…thanks for sharing your recipe! have a great weekend!
Thanks for sharing your recipe with us.
QUICK is right and ideal for using my brown bananas.