2 cups whole wheat pastry flour (organic if possible)

¼  cup flax meal*

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon sea salt

1¼ cups Wholesome Sweeteners Organic Blue Agave or Raw Blue Agave

1 to 1¼ cup mashed ripe bananas (about 3 medium bananas)

½ cup vegetable oil, such as canola

2 cage-free eggs, beaten

1 teaspoon vanilla

1½ cups pecans, chopped

Position a rack in the center of the oven and preheat to 350°F.

Prepare a 9x5x3 loaf pan with butter or oil and flour.

In a medium bowl, whisk the flour, flax meal, baking soda, cinnamon, ginger, nutmeg and salt to mix and make a well in the center.

In another medium bowl, using a wire whisk, beat the agave syrup, the banana puree, oil, eggs and vanilla until well mixed and frothy, about l minute.  Pour into the well.  Mix just until combined and batter looks thick - do not overmix. Stir in the pecans.

Pour the batter into the prepared pan.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pan for 15 minutes and transfer to a wire cake rack.  Serve warm or at room temperature. 

* The nutritional benefit of flax is not available from the whole flax seed. Flax meal is available refrigerated or grind whole flax seeds in a spice grinder. Substitute wheat germ if desired.