Val tagged me, oh so long ago, for the Worldwide Blogger Bake Off. Breadline Africa is sponsoring this wonderful event, which, thankfully, is long-running and has several objectives:
Bake Bread - Give Dough - Feed Africa
These are different ways to get involved:
Join the Campaign
Bake Bread - Give Dough - Feed Africa
These are different ways to get involved:
Join the Campaign
Bake a loaf of bread and blog about it.
Submit your bread baking recipe.
Make a donation to Breadline Africa.
Vote for your favourite recipe.
Bake many loaves of bread and host a bake sale.
To read more about what Breadline Africa is doing to fight hunger, click here.
My contribution is an Agave Nectar Banana Bread. I’ve given my usual banana bread a nutritional boost by using agave nectar and some whole wheat flour.
It’s adapted from James Beard’s wonderful banana bread. Interestingly, the addition of the whole wheat flour and agave syrup seems to give this bread a much more delicate crumb. The agave nectar (or syrup) has a high fructose level, but a low glycemic index, which will cause a more gradual rise (and fall) of blood sugar.
Submit your bread baking recipe.
Make a donation to Breadline Africa.
Vote for your favourite recipe.
Bake many loaves of bread and host a bake sale.
To read more about what Breadline Africa is doing to fight hunger, click here.
My contribution is an Agave Nectar Banana Bread. I’ve given my usual banana bread a nutritional boost by using agave nectar and some whole wheat flour.
It’s adapted from James Beard’s wonderful banana bread. Interestingly, the addition of the whole wheat flour and agave syrup seems to give this bread a much more delicate crumb. The agave nectar (or syrup) has a high fructose level, but a low glycemic index, which will cause a more gradual rise (and fall) of blood sugar.
Agave Nectar Banana Bread
1/3 cup milk
1 tsp. lemon juice
½ cup butter at room temperature
2/3 cup raw agave nectar
1 tsp. vanilla extract
1 tsp. almond extract
2 eggs
2 ripe bananas, mashed
1½ cups white flour
½ cup whole wheat flour
1 tsp. baking soda
½ cup golden raisins
Preheat oven to 350°F.
Stir the milk and lemon juice together. Let sit while you prepare the other ingredients. The mixture will curdle.
Cream the butter with the agave nectar. Beat in the extracts. Beat in the eggs, one at a time and then the mashed bananas.
Sift the flours with the baking soda. Add half to batter. Mix on lowest speed until barely mixed in. Beat in the milk and lemon juice on the lowest speed for a few seconds. Add remaining flours and baking soda. Beat for a second. Remove from mixer and fold in raisins. Mix just until flour is blended in.
Pour batter into a greased loaf pan. Bake for 40 to 45 minutes or until the mixture tests barely done in the center with a toothpick.
1/3 cup milk
1 tsp. lemon juice
½ cup butter at room temperature
2/3 cup raw agave nectar
1 tsp. vanilla extract
1 tsp. almond extract
2 eggs
2 ripe bananas, mashed
1½ cups white flour
½ cup whole wheat flour
1 tsp. baking soda
½ cup golden raisins
Preheat oven to 350°F.
Stir the milk and lemon juice together. Let sit while you prepare the other ingredients. The mixture will curdle.
Cream the butter with the agave nectar. Beat in the extracts. Beat in the eggs, one at a time and then the mashed bananas.
Sift the flours with the baking soda. Add half to batter. Mix on lowest speed until barely mixed in. Beat in the milk and lemon juice on the lowest speed for a few seconds. Add remaining flours and baking soda. Beat for a second. Remove from mixer and fold in raisins. Mix just until flour is blended in.
Pour batter into a greased loaf pan. Bake for 40 to 45 minutes or until the mixture tests barely done in the center with a toothpick.
You can vote for my recipe (after registering…sorry). You can find it here for now, but if it’s moved down a page, look for it under the “A’s” - Agave Nectar Banana Bread. There are lots of other recipes to browse through here, as well, without registering.
7 comments:
Looks awesome Sue, and such a great cause!!!
Happy New Year! xo, carol
Hi Sue - Thanks for joining our cause, and for the great looking bread! Best, Sarah from Breadline Africa
Thanks Jenn,
It really is.
Hi Carol,
Right back atcha!
Sarah,
Thank YOU for doing so much good work. Plus there are a lot of very interesting recipes to try.
Your loaf looks FANTASTIC! Hope you raise loads of cash.
Thanks Deb,
I appreciate your nice words. I do too!
Hi Sue, thanks so much for keeping the challenge going. I have added your post to our Facebook group. Many thanks, Tamsin - Breadline Africa
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