Lower-Fat, Lower-Sugar Banana Bread

Once again, I dove into the always-reliable Veganomicon for a good recipe to alter for agave nectar. This time, it was to address an interesting challenge -- what to do with a half case of very ripe bananas. I decided to try a variety of banana bread recipes, including the "Lower-Fat Banana Bread" from Isa Chandra Moskowitz's and Terry Hope Romero's encyclopedic book.



My, this was some tasty banana bread! Of course, it helps when your ingredients are fresh, organic, and pure. Not only was it tasty, but it was moist and light, unlike some gummy bricks that resulted from other recipes I tried.

The only changes I made to the original recipe were:

1. 1/3 cup agave nectar for 1/2 cup sugar and 2 tablespoons molasses.
2. The addition of 1/2 cup unsweetened carob chips.
3. Baked at 350 degrees F for about 40 minutes.

Because I didn't change the recipe any more than those small alterations, I don't feel right re-publishing the original here. Instead, I will recommend strongly that you purchase Veganomicon or borrow it from your local library to try making this delicious banana bread yourself.