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Healthier banana bread, made with agave nectar, tastes just as moist and delicious as banana bread made with traditional sugar. This homemade banana bread recipe is perfect for creating a healthier snack or dessert. And because it is low glycemic, it’s safe for diabetics and a delicious lower carb dessert option!
I can hardly believe that 2017 is almost over. My life is busier than ever, which seems to make the days pass by very quickly. If there is a lesson to be learned from it, I suppose it is to stop and smell the roses once in a while. Life is too short not to make some time to do things that we enjoy. And I have to be honest; part of enjoying my life includes devouring slices of warm banana bread, slathered with butter. It is so hard to resist! So, to avoid being unhealthy and overweight, I try to make healthier recipes when I can.
At the start of any new year, many of us make goals and resolutions to eat healthier. I have posted quite a few healthier recipes on this site, and this healthier banana bread recipe fits beautifully into that category.
Making Healthier Banana Bread
I found the banana bread recipe online a few years ago, on the Agave in the Raw website. At the time, I had not heard of agave, so I spent some time learning about it. If you don’t know what agave is, read my post, “What is Agave?“.
This banana bread can be made with nuts or without. Because of allergy issues in the family, we typically make banana bread without nuts. It’s delicious either way, though. It’s not overly dense, it’s moist, and it’s perfect alongside a cup of coffee, tea, milk, or even cold weather drinks like hot chocolate.
Tips for making the banana bread recipe:
In my opinion, the banana bread tastes better if you wrap the cooled loaf in plastic wrap for several hours at room temperature…allowing it to mellow a bit.
Also, measure the oil in the measuring cup first, then use the same cup to measure the agave. It will allow the agave to be easier to pour out.
Total Servings 1 loaf
A healthier banana bread recipe, made with agave instead of sugar.
15 minPrep (inc. refrigeration & rest time)
1 hrCook Time
1 hr, 15 Total Time
Ingredients
- 2 large eggs
- 1 1/2 C mashed very ripe bananas (about 3-4)
- 1/3 grapeseed oil or canola oil
- 3/4 C Agave in the Raw
- 1 1/2 tsp pure vanilla extract
- 1 C unbleached all-purpose flour
- 1 C whole-wheat flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 C chopped walnuts, optional
Instructions
- Preheat the oven to 325 F. and lightly spray or butter a loaf pan.
- In a large bowl, beat the eggs lightly then add the bananas, oil, agave and vanilla extract; Whisk to combine.
- In another bowl, combine all of the dry ingredients. Add the dry ingredients to the wet ingredients and stir to combine, just until just moistened. Add in nuts if desired.
- Pour batter into your pan and bake for 60 minutes, or until a toothpick comes out clean.
- Remove pan from the oven and place it on a cooling rack for 15 minutes before removing the bread from it.
Important Notes
**Tips: the banana bread tastes better (in my opinion) if you wrap the cooled loaf in plastic and allow it to sit for several hours at room temperature…allowing it to mellow a bit. Also, measure the oil in the measuring cup first, then measure the agave into the same cup. It will allow the agave to be easier to pour out.
I hope you have a safe, happy, and healthy 2018!
