It’s rare for me, but it actually happened — I had leftover bananas, too ripe to eat raw. Now, if you already couldn’t tell from all the banana-centric posts, I absolutely love bananas. I especially love it when they stealthily infiltrate traditional treats like chocolate chip cookies or brownies by way of being a replacement for eggs. This time though, I decided to be a little more traditional. And this time, the strawberries decided to foil my plans of tradition. I also decided to use agave instead of sugar. There’s no fancy reason for that other than that I am baking in someone else’s kitchen and so I didn’t have any unrefined (vegan) sugar to work with. I actually really liked it better this way because the bananas are sweet enough as it is. Sugar may have been overkill. So this is it: a sweet and tasty take on a classic — perfect for summer berry picking season.
(makes one loaf)
2 bananas, over ripe
1/2 cup agave nectar
1/2 cup canola oil
2 flax eggs (2 tbsp ground flax seeds + 4 tbsp water)
2 tsp pure vanilla extract
1 cup unbleached all purpose flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
3/4 cup fresh strawberries, chopped
1/2 cup walnuts, chopped (optional)
Preheat the oven to 350 F. Lightly spray the loaf pan with oil and set aside.
In a small bowl, make the flax eggs by combining the water and ground flax. Whisk with a fork for 2 minutes and then set aside to thicken for 5 minutes.
In a large bowl, mash the bananas until there are no large chunks left. Add the agave, oil, flax eggs, and vanilla and mix well. Set aside.
In a medium bowl, combine the flours, baking soda, baking powder, salt, and spices. Mix until well incorporated. Add this mixture to the banana mixture in small batches, mixing in between each batch only until just combined (if you over mix, your bread will become tough).
Fold in the strawberries, then the walnuts, if using, until just combined. Pour/spread batter into loaf pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool for 15 – 20 minutes before serving.