Agave Sweetened Low Fat Banana Bread – LaoudIt Recipe

Agave Sweetened Low Fat Banana Bread

This Sweet banana bread with agave is a good way to use up your ripe bananas.

Sliced ​​banana bread

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

Sweetened Light Banana Bread with Agave is a great choice for a healthier version of banana bread. Agave provides just the right amount of sweetness. It turns out to be still wet 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 has a lower glycemic index than sugar.

displayed ingredients for sweet low fat banana bread with agave

Ingredients needed:

  • mashed ripe bananas (lots of brown / black spots mean 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

banana bread dough in bowl and in bread pan

How to make sweet agave banana bread:

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

loaf of banana bread in a loaf pan

Why does banana bread crackle on top?

Do not worry, it’s normal! Banana bread cracks on the top of the bread because the top picks up first during baking. The bread will continue to rise during baking, forcing the bread to crack on the top as it needs room to grow. That’s why banana bread has a crack across the top that looks like an earthquake fault line!

loaf of banana bread on a cutting board

What’s the best way to store banana bread?

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

sliced ​​banana bread

Another healthy banana bread recipe is my Greek Yogurt Banana Bread, which is high in protein. Healthy Whole Wheat Banana Bread comes wrapped with whole wheat flour and dried fruit. My Heavenly Healthy Banana Bread is also a popular choice. And that Banana Nut Bread Makeover is also a healthier choice.

Sweet banana bread with agave

This recipe uses agave nectar and applesauce as sweeteners!


Recipe details

Preparation time: 15 minutes

Cooking time: 50 minutes

Total time: 1 hour 5 minutes

Classes: Bread

Cooked: American

Keyword: agave, banana bread, low fat

Servings: 12 portions

Calories: 152kcal


  • cups ripe banana puree
  • Cup agave nectar
  • 2 soup spoons vegetable or canola oil
  • 2 soup spoons unsweetened applesauce
  • 2 big eggs
  • 1 teaspoon vanilla extract
  • 1 Cup whole wheat flour
  • ¾ Cup all purpose flour
  • coffee spoons cream tartare (can hold 2½ teaspoons of lemon juice or white vinegar)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon


  • Preheat oven to 350 ° F. Spray 8 x 5-inch loaf pan with cooking spray.

  • Combine the first 6 (wet) ingredients in a bowl.

  • In another bowl, whisk together the remaining ingredients (dry); Add the dry ingredients to the moisture and stir just enough to mix well (do not over mix).

  • Pour the batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted in center comes out clean. Let cool 10 minutes in the pan, then turn out onto a wire rack to cool completely.


Portion: 1slice, Calories: 152kcal, Carbohydrates: 27g, Protein: 3g, Large: 4g, Saturated fat: 1g, Trans fat: 1g, Cholesterol: 31mg, Sodium: 178mg, Potassium: 178mg, Fiber: 2g, Sugar: 11g, Vitamin A: 59UI, Vitamin C: 2mg, Calcium: 11mg, The iron: 1mg, WW blue smart dots: 6, Green WW Smart Points: 6, Purple WW Smart Dots: 6

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *