04 August 2008

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.


Catherine Weber said...

Oooohhh . . . banana bread! That sounds mighty tasty right now!

The Diva on a Diet said...

Congrats - I’ve chosen to pass my Arte y Pico Award along to you because I love your blog. Feel free to join the fun and pass it along to others - or, if you’re not into it, no worries. Just accept it as a token of how much I enjoy your blog!

Rules for passing it along are posted here:


Happy Baking!

Deb Schiff said...

How very kind of you, Diva! Thanks mightily. I'll go check out exactly what your Arte y Pico Award is. ;D


deb!! thanks for finding my blog! i am so excited about yours!! thanks for sharing! i'll be back--most definitely!!