Gluten Free Agave Nectar Banana Bread Food

GLUTEN FREE AGAVE NECTAR BANANA BREAD

Steps:

• 1. So that the top of the pan is center with oven, move rack to low position. Heat oven 325°F Grease bottoms of 2 8x4-inch or 1 9x5-inch loaf pans with shortening or cooking spray.
• 2. In a medium size mixing bowl, stir agave and oil until well mixed. Add eggs and stir until blended. Then add bananas, yogurt, vanilla and beat with spoon until smooth.
• 3. In a large size mixing bowl, mix gluten free flour, baking soda, and salt until blended. Stir in banana mixture until smooth and moist. Add nuts and raisins and divide batter between 8-inch pans or pour entire bowl into 9-inch pan.
• 4. Bake 8-inch loaves for 1 hour and 9-inch loaf for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes.
• 5. Loosen sides of loaves or loaf with bread knife and remove from pan. Place top side up on wire rack for additional 30-45 minutes before slicing. To completely cool, let stand for 2 hours. Can be wrapped and stored at room temperature for 4 days or refrigerator for 10 days.

GLUTEN FREE BANANA BREAD OR CAKE

Steps:

• 1. In a large bowl, mix together almond flour, salt and baking soda.
• 2. In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas.
• 3. Mix wet ingredients into dry.
• 4. Place batter in either a cake pan or two small (7x4 inch) loaf pans.
• 5. Bake at 350° for 40 minutes.
• 6. Remove from oven and allow to cool.