banana lemon mini loafs

This is a variation of my usual banana bread recipe.  In addition to adding lemon, I switched to natural sweeteners.  This would work fine with 1 cup regular sugar instead of the brown rice & agave syrups.  Below is the recipe with today's modifications.


On a side note, I have some family obligations over the next few days and probably won't post again until Tuesday or Wednesday.




banana lemon mini loafs

2 cups while whole wheat flour
1 tsp baking soda
1 tsp salt
1/3 cup canola oil
1/3 brown rice syrup
1/4 cup agave syrup
2 eggs
1 1/2 cups mashed ripe bananas (about 3 ripe bananas)
1/3 cup fresh lemon juice
1 tsp grated lemon peel
1/4 tsp cardamom
cooking spray

1. Preheat oven to 325°.

2. Combine all dry ingredients in a medium bowl and blend well.  In a separate medium bowl blend all wet ingredients.  In a large bowl add dry ingredients alternately with liquids, beginning and ending with a dry (this helps to make the bread less “heavy”).  Spray mini 12-loaf pan with cooking spray and spoon batter into pans with an ice cream scoop.  Bake 17 minutes or until golden brown and pick inserted in center of loaves comes out clean. Do not over bake! Alternately use one 9” x 5” loaf pan and bake 50-60 min.