Here’s a deliciously moist banana bread recipe for anyone who likes to bake on a rainy day. It has heart healthy flax seeds and is sweetened with agave nectar. Agave nectar has a much lower glycemic index than sugar meaning it won’t cause a sharp rise or fall in your blood sugar.
This recipe also calls for unrefined coconut oil. Coconut oil is made up of medium chain fats, which are easily digested, absorbed, and put to use nourishing the body. Unlike other fats, they put little strain on the digestive system and provide a quick source of energy. Coconut oil has been shown to help with the absorption of fat-soluble vitamins, minerals and amino acids thus helping to prevent various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil also have anti-microbial, ant-bacterial, and anti-fungal properties.
Recipe for Agave Nectar Banana Bread with Flax Seeds
- 1/2 cup agave nectar
- 1/3 cup coconut oil heated to become a liquid
(you can use vegetable or grapeseed oil to substitute)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/4 cup mashed very ripe bananas (about 3 bananas)
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup ground flax seeds
- A pinch of cinnamon
- 1/2 cup chopped walnuts or dried cranberries
Preheat oven to 325 degrees.
In a large bowl, beat oil, agave. Add eggs and mix well. Stir in bananas and vanilla. In a separate bowl, combine the flours, ground flax seeds, baking soda, and cinnamon. Add the dry to the wet and gently fold. Blend in chopped nuts. Spread into greased 9×5 loaf pan. Bake 55-60 minutes. Cool on wire rack 1/2 hour before slicing.