Need substitution help - replacing sugar and butter
I want to make some banana bread today - I have a favorite recipe that turns out every time, however, seeing as I'm a diabetic I'd like to replace the following:
1 cup sugar stirred into 1/2 cup melted butter/margarine; with agave syrup.
I've got the sugar conversion figured out but what the heck do I replace the butter/margarine with?? I'm absolutely stumped on this - I need to put some kind of fat in there, other than an egg the butter is the only fat in the recipe. Can I use applesauce to replace it (what would the loss of fat result in?). I've heard of using the applesauce trick, but am worried about the result. Help!!
Thanks for the link - that was some list of hits - found one that uses 1/4 cup canola oil instead - but I think that's way too much liquid. I'm only replacing 1/2 cup melted butter - and putting in 1/2 cup liquid agave syrup - so adding 1/4 cup oil is just going to add liquid when it doesn't need it. Have to do some more digging around.
I would try replacing the butter with applesauce (or do half applesauce/half oil) and then decreasing the amount of agave syrup slightly since the applesauce is sweet. I wouldn't worry so much about the amount of liquid - remember that granulated sugar acts like a liquid in baked goods, so even though you're using agave syrup it's not going to make the batter significantly more wet than sugar would.