Gluten Free Agave Nectar Banana Bread

• 1 1/4 cups agave nectar
• 1/2 cup safflower oil or 1/2 cup canola oil
• 2 large eggs
• 3 medium mashed very ripe bananas
• 1/2 cup of plain Greek yogurt
• 1 teaspoon vanilla
• 2 1/2 cups gluten-free flour (Pamela's or Bob's)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped nuts (optional)
• 1/2 cup raisins

1. 1. So that the top of the pan is center with oven, move rack to low position. Heat oven 325u0b0F Grease bottoms of 2 8x4-inch or 1 9x5-inch loaf pans with shortening or cooking spray.
2. 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. 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. 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. 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.

nectar, safflower oil, eggs, bananas, greek yogurt, vanilla, flour, baking soda, salt, nuts, raisins

Taken from www.food.com/recipe/gluten-free-agave-nectar-banana-bread-499129 (may not work)