I use agave nectar a lot, just be aware that the batter might be a little thin since you're adding more liquid than usual. Adjust the dry ingredients as needed. It won't be too much, just a little more wet than usual. It will taste delicious though!

AM
The Dinner Chronicles

Here's the banana bread recipe I use agave nectar in, so you can compare it to the recipe you want to alter. My changes to this recipe in (----). I'm not sure of the source of the original recipe. Substituting 1/2 c. of agave nectar for 1 c. sugar sounds reasonable. See additional note after the recipe.

-Grainlady
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Banana-Poppy Seed Bread

1 c. mashed bananas
1/2 c. sugar (1/4 c. agave nectar)
1/2 c. skim milk (homemade kefir)
3 T. vegetable oil (coconut oil)
1 egg, lightly beaten
1 c. all-purpose flour (1 c. freshly-milled spelt)
1 c. whole wheat flour
(2 T. flaxmeal)
2 T. poppy seeds (amaranth) - can omit
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
vegetable cooking spray

Combine the bananas and sugar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixture aside. Combine all-purpose flour and next 6 ingredients (plus flaxmeal if using it) in a large bowl and stir well. Make a well in center of mixture; add banana mixture to dry ingredients, stirring until moistened. Spoon into 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray.

Bake in a 350F pre-heated oven for 1 hour or until a pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

(Grainlady note: if you use 1/2 c. agave nectar in your recipe, you may need to decrease the temperature by 25°F or it can brown too quickly, and you may need to increase the baking time a few minutes. This is similar to when you substitute honey in a recipe for sugar. You may also need to increase the flour by 1-2 tablespoons to compensate for some of the additional liquid from the agave nectar. I add flaxmeal to off-set the additional liquid when using agave nectar in recipes that call for sugar.

I bake my loaf in a Danish Loaf Pan - 12" x 4" x 2 1/2" (aka tea loaf pan). This pan is designed to hold the same amount as a 9x5-inch loaf pan, but you can shave 25% off the baking time because it's longer and narrower. I bake it in the Sharp Convection/Microwave oven so I can reduce the baking time even more. Preheat to 325°F and bake on convection 20-25 minutes.)

Tbanks for the advice. I was worried more than anything that the agave nectar would do something funny to the texture of the bread.

AM-How have you been using the agave nectar? I would probably use it more, but it's so stinkin' expensive compared to sugar. I picked some up at Trader Joe's in Ohio, but that's 450 miles away :(

Grainlady-I am completely in love with spelt flour. Freshly ground must be the wonderful. And I like that pan. I'll have to keep an eye for that. Thanks also for all your detailed advice. As always, I learned something!

I use it in drinks mostly - teas, smoothies, margaritas - anywhere I would use honey or sugar.

For cooking I use it in place of a simple syrup or honey. It's a great addition to fruit salad, but I've also used it as a direct substitute for sugar in baking. I have a close friend whose son had all kinds of dietary issues - sugar, gluten, etc..., so it's always a fun challenge to make him treats.

As a general rule, I use a little less than 3/4 cups agave for 1 cup sugar. I'll also decrease the dry ingredients by a Tablespoon or so.

AM
The Dinner Chronicles

Here are some recipes I like - they're from Babycakes in NYC:

Cinnamon-Banana Bread

* healthy HEALTHY
* make ahead MAKE-AHEAD

TOTAL TIME: 20 MIN 65
SERVES: 8

* 1 cup Bob's Red Mill gluten-free, all-purpose baking flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon xanthan gum
* 1/4 teaspoon salt
* 3 overripe bananas, mashed
* 1/4 cup canola oil
* 1/3 cup agave nectar
* 1/3 cup unsweetened soy milk
* 2 teaspoons pure vanilla extract

directions

1. Preheat the oven to 350°. Lightly oil an 81/2-by-41/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
2. In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

NOTES One Slice 198 cal, 8 gm fat, 0.6 gm sat fat, 33 gm carb, 3 gm fiber.

Brownie Bites

ACTIVE TIME: 15 MIN
TOTAL TIME: 30 MIN
MAKES 2 DOZEN 2-BITE BROWNIES

* Vegetable oil spray
* 1/2 cup plus 2 tablespoons Bob's Red Mill gluten-free, all-purpose baking flour
* 1/2 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 1/4 teaspoons baking powder
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon xanthan gum
* 1/2 cup applesauce
* 1/4 cup canola oil
* 1 tablespoon pure vanilla extract
* 1/2 cup dairy-free mini chocolate chips

directions

1. Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. In a bowl, whisk the baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum. In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips. Spoon the batter into the muffin pans, filling them three-quarters full. Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.

NOTES One Brownie 69 cal, 4 gm fat, 0.8 gm sat fat, 10 gm carb, 0.8 gm fiber.