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Need substitution help - replacing sugar and butter

n
nsstampqueen Feb 5, 2012 06:19 AM

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!!

  1. w
    wyogal Feb 5, 2012 06:24 AM

    Lots of suggestions, I googled "agave banana bread no fat"
    https://www.google.com/search?q=agave+banana+bread+no+fat&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
    This one looks good:
    http://blog.fatfreevegan.com/2009/06/...

    2 Replies
    1. re: wyogal
      n
      nsstampqueen Feb 5, 2012 06:28 AM

      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.

      1. re: nsstampqueen
        w
        wyogal Feb 5, 2012 06:30 AM

        Just leave it out, then.

    2. biondanonima Feb 5, 2012 06:48 AM

      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.

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