Agave Sweetened Low Fat Banana Bread

February 22, 2021

This Agave Sweetened Low Fat Banana Bread is a good way to use up your ripe bananas.

Ripe bananas lend plenty of natural sweetness to banana bread recipes. This recipe uses agave nectar and applesauce to sweeten up this loaf a little more. No white or brown sugar is added at all. That means it will have fewer calories (152 per slice) and only 4 grams of fat. If you are following the Weight Watchers plan, each slice will count as 6 points on any color plan.

Agave sweetened low fat banana bread is a great choice for a healthier version of banana bread. The agave provides just the right amount of sweetness. It still turns out moist too.

What is Agave Syrup?

Agave syrup (also known as agave nectar) is produced from the agave plant. It’s sweeter than regular sugar, so you can use less of it to sweeten your baked goods and other foods. Agave syrup isn’t necessarily better for you than regular sugar, but it does have a lower glycemic index than sugar.

Ingredients needed:

mashed ripe bananas (lots of brown/black spots means sweeter bananas!)
agave nectar
vegetable or canola oil (just a little!)
unsweetened applesauce
eggs
vanilla extract
whole wheat flour
all purpose flour
cream of tartar (substitutions can be used- see recipe)
baking soda
salt
cinnamon

How to make Agave Sweetened Banana Bread:

Most quick bread recipes are made by mixing dry and wet ingredients separately and then stirring to combine the two. this banana bread recipe is made in the same fashion. The batter is scraped into a loaf pan, and baked for about 45 minutes.

Why does banana bread crack on the top?

Don’t worry, this is normal! Banana bread cracks on the top of the loaf because the top sets first when baking. The bread will continue to rise while baking, forcing the bread to crack on the top as it needs room to grow. That’s why banana bread has a crack through the top that looks like an earthquake fault line!

What’s the best way to store banana bread?

Once your agave sweetened low fat bread comes out of the oven, let it cool completely. Then remove it from the pan and keep it stored in a covered container at room temperature for up to 4 days. If you want to extend the life of the banana bread a little bit, wrap it in plastic wrap and keep it in the refrigerator. It can be stored for three months in the freezer. Wrap the whole loaf (or individual slices) with plastic wrap, and thaw as needed.

Another healthy banana bread recipe is my Greek Yogurt Banana Bread, which has plenty of protein. Whole Wheat Healthy Banana Bread is packed with whole wheat flour and dried fruit. My Heavenly Healthy Banana Bread is also a popular choice. And this Makeover Banana Nut Bread is a healthier choice too.