Tuesday, December 9, 2008

Cocoa Agave Banana Oat Nut Bread

Classes are almost over!

I came home today, cold and excited to be in my warm kitchen with a few hours of free time before finals really hit. I'd planned on cleaning up the house today, and in the process of tidying the kitchen, I came across a plastic bag with three very ripe bananas. We're always scrounging dollar bags of just-past-perfect bananas, which are perfect for baking. Especially when they are sitting behind the fruit bowl in a twenty-somethings' kitchen for a week. Right.

So in the pursuit of cleaning, and making the house smell fabulous whilst I do so, I decided to try a new banana bread recipe. I know I've posted a similar recipe before, but this time I decided to use 100% whole wheat flour, replace all of the sugar with agave, and use olive oil - I'm telling you, this was one healthy loaf of bread. Normally when I cook with these ingredients, it's something I whip up when I want something for myself. I'll pull out all the stops - butter, sugar, chocolate, cream - for my friends and family, but there's something really rewarding about cooking with whole foods that my body really craves.

I used olive oil, agave, two fresh, organic eggs, unsweetened cocoa powder, whole wheat flour, oats, almonds, and bananas. Three whole bananas, in fact, which I think made it possible to use less sweetener. The prep for this bread took all of five minutes, and it popped in the oven for an hour while I did all my cleaning. Soon, the smell of toasted nuts met me as I swept the living room, and I crept back into the kitchen to check on the oven. It looked great, and the smell was fantastic, so I figured, even if it tasted "super healthy", it'd be a success. Boy, did I underestimate this little guy.

Sweet and moist with a hint of cocoa and toasted nut crunchiness, I wouldn't think twice before serving this to my friends. Or, maybe giving mini-loaves to my professors. It couldn't hurt!

Eat well, stay warm, and enjoy your week!

Cocoa Agave Banana Oat Nut Bread

1/2 cup agave nectar
1/3 cup olive oil
1 teaspoon vanilla extract
2 eggs
2 tablespoons unsweetened cocoa
3 very ripe bananas
2 cups whole wheat flour
1/2 cup whole oats
1/2 teaspoon salt
1 Teaspoon baking soda
1/2 cup chopped almonds, plus more for sprinkling on top

Preheat oven to 330
Sift together flour, baking soda, and salt. Mix in oats and set aside.
In a large bowl, beat oil and agave nectar. Add eggs one by one and mix well. Mix in bananas, cocoa and vanilla, making sure everything gets incorporated. Stir in flour/oat mixture and nuts. Grease a regular loaf pan, and pour batter in, spreading evenly.
Sprinkle with remaining chopped nuts.
Bake for 50-60 minutes, until an inserted toothpick comes out clean. Enjoy warm or wait a while for the flavors to blend.


  1. This looks great... and I'm always looking for recipes to use agave!

  2. The banana have many properties like the potassium and some vitamin too. that is why i prefer to use the bananas frequently in my recipe. and i love the flavour too. Even power the tissues, muscles and bones that can help with the sexual performance too.

    buy viagra