Are you craving a deliciously moist banana bread that doesn't compromise on flavor or health? Get ready to revolutionize your baking game with this agave-sweetened, low-fat banana bread that proves healthy can be incredibly delectable! Imagine sinking your teeth into a slice of warm, fragrant bread that's packed with natural sweetness and wholesome ingredients - without the extra calories. This isn't just another banana bread recipe; it's a game-changing treat that will become your new go-to comfort food!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup agave syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups whole wheat flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you place the banana bread inside for baking.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Make sure there are no large chunks left for a uniform texture.
- Add 1/2 cup of agave syrup to the mashed bananas and mix well until fully combined. The agave syrup will add sweetness and moisture to the bread.
- Incorporate 1/4 cup of unsweetened applesauce into the mixture, followed by 1 teaspoon of vanilla extract. Stir until all the wet ingredients are blended together.
- In a separate bowl, combine 1 teaspoon of baking soda, 1 1/2 cups of whole wheat flour, and 1/4 teaspoon of salt. Whisk these dry ingredients together to ensure even distribution of the baking soda and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; you want to combine the ingredients until just incorporated. A few lumps are okay.
- Lightly grease a loaf pan with cooking spray or line it with parchment paper to prevent sticking. Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the banana bread and serve. Enjoy your delicious, agave-sweetened low-fat banana bread as a healthy snack or breakfast option!
Tips
- Choose Overripe Bananas: The darker and spottier, the better! These bananas are sweeter and will provide more moisture to your bread.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Check for Doneness: Always use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent crumbling and help it set properly.
- Storage Hack: Wrap your cooled banana bread in plastic wrap or store in an airtight container to keep it moist for up to 4 days at room temperature, or freeze for up to 3 months!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 28g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
