(1 8.5 x 4.5 inch loaf)
Every once in a while I'll have a couple of very ripe bananas on my hands by the end of the week. I'll either slice them to freeze for smoothies or make muffins or a banana loaf.
This loaf is very easy to make and comes together rather quickly. I like to keep it in the oven just long enough for it to be slightly underdone. When I insert a toothpick, rather than it coming out completely clean, it has small bits sticking to it. The loaf tends to firm up as it cools and the result is a deliciously moist banana bread.
1 1/2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom
1/2 cup coarsely chopped walnuts, lightly toasted
1/3 cup canola oil
1/3 - 1/2 cup agave nectar, to taste
1/3 cup plain yogurt
2 large eggs
1 cup mashed very ripe bananas, (about 2 large bananas)
1 tsp vanilla extract
Preheat oven to 350°F.
Grease and flour an 8.5 x 4.5 inch loaf pan. Set aside.
Combine the flour, baking powder, baking soda, cardamom and toasted walnuts in a medium sized bowl. Set aside.
Combine the canola oil, agave nectar, yogurt, eggs, bananas and vanilla extract in another bowl. Pour the wet mixture over the dry mixture and stir to just combine. Spoon the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the middle still has small bits attached to it; see photo. This technique can be a little hit or miss, so if you don't feel comfortable doing this, then leave it in the oven until your toothpick comes out clean.
Remove from oven and allow to cool in the pan for about 10 minutes before removing it to cool further on a wire rack.