Gluten Free Agave Nectar Banana Bread

READY IN: 1hr 30mins


  • 1 14
    cups agave nectar
  • 12
    cup safflower oil or 1/2 cup canola oil
  • 2
    large eggs
  • 3
    medium mashed very ripe bananas
  • 12
    cup of plain Greek yogurt
  • 1
    teaspoon vanilla
  • 2 12
    cups gluten-free flour (Pamela's or Bob's)
  • 1
    teaspoon baking soda
  • 1
    teaspoon salt
  • 12
    cup chopped nuts (optional)
  • 12
    cup raisins


  • 1. So that the top of the pan is center with oven, move rack to low position. Heat oven 325°F Grease bottoms of 2 8x4-inch or 1 9x5-inch loaf pans with shortening or cooking spray.
  • 2. In a medium size mixing bowl, stir agave and oil until well mixed. Add eggs and stir until blended. Then add bananas, yogurt, vanilla and beat with spoon until smooth.
  • 3. In a large size mixing bowl, mix gluten free flour, baking soda, and salt until blended. Stir in banana mixture until smooth and moist. Add nuts and raisins and divide batter between 8-inch pans or pour entire bowl into 9-inch pan.
  • 4. Bake 8-inch loaves for 1 hour and 9-inch loaf for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes.
  • 5. Loosen sides of loaves or loaf with bread knife and remove from pan. Place top side up on wire rack for additional 30-45 minutes before slicing. To completely cool, let stand for 2 hours. Can be wrapped and stored at room temperature for 4 days or refrigerator for 10 days.