Banana bread is a great way to use up those extra bananas that are starting to get to ripe on you. This batch will make one 9 inch loaf or 3 mini loaves. I prefer the mini loaves because I can eat one now and freeze the other two for later!
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup safflower oil
1/4 cup brown rice syrup
1/4 cup agave
1 teaspoon vanilla extract
4 ripe bananas
3/4 cups pecans or walnuts
3/4 cup carob chips, raisins, or dried cranberries
Preheat oven to 350 F. Lightly oil loaf pan. Using a mixer blend together bananas, oil, rice syrup, agave and vanilla.
Slowly add the dry ingredients and mix until blended. Add the nuts and carob chips or fruit at the very end and lightly stir just enough to incorporate them into the batter.
Pour batter into the loaf pan and bake for 40 minutes or until a toothpick comes out clean.
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