Vegan Banana Date Bread

I have a TON of work to do today, so this’ll have to be quick:

Henry* and I made a loaf of banana date bread yesterday as our first experiment in baking with agave nectar. We used this variation on the recipe from “Baking With Agave Nectar,” by natural foods chef Ania Catalano.

The flavor was fantastic (I found it to be less banana-y than Kim O’Donnel did) but the texture needs refining. It was too moist. The top half was perfectly spongy but the bottom was… soggy.

As a test of the sweetener? WIN! I’ll definitely bake with agave nectar again. In fact, I’ll make this recipe again.

Here’s the bad news: I ran it through the calorie calculator on About.com and even without the agave nectar (which the calculator couldn’t identify even though someone has already added it to their database) it’s coming out at 179 calories per slice (a little math tells me that with the agave nectar it’s 211 per slice). Now, that’s not HORRIBLE, by any means. And this is meant as a sweet treat and not a dietary staple, but it’s a little higher than what I was hoping. (That’s 4 POINTS per slice, Laurenn.)

NEXT TIME: I’ll try upping the baking temperature a bit and cut the dates and pecans by half.

* Henry “assisted” he didn’t sample. I still need to find out if agave nectar is safe for children under 1 year old; I know honey is not.

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Published:
05.01.08 / 8am
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