This banana bread gets a nutritional boost from the addition of agave nectar and whole wheat flour. Because agave nectar (also known as agave syrup) has a low glycemic index, it will cause a much more gradual rise in blood sugar than other sweeteners. Also, raw agave nectar is produced at low temperatures, so it can be used by followers of a raw food diet.
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 mixture tests barely done in the center with a toothpick.
