Sugar-Free Banana Bread Recipe

Ingredients:

  • Ripe Bananas: 3 large, very ripe bananas (mashed, about 1 1/2 cups)
  • Eggs: 2 large eggs
  • Melted Oil: 1/4 cup coconut oil or olive oil (or a neutral-flavored vegetable oil)
  • Vanilla Extract: 1 teaspoon
  • Natural Sweetener: 1/3 cup maple syrup or honey (adjust sweetness to your preference)
  • Whole Wheat Flour: 1 3/4 cups
  • Baking Soda: 1 teaspoon
  • Baking Powder: 1/2 teaspoon
  • Ground Cinnamon: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Optional Mix-Ins: 1/2 cup chopped walnuts, pecans, or chocolate chips

Instructions:

  • Preheat oven and prepare pan: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
  • Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth.
  • Whisk wet ingredients: Add the eggs, melted oil, vanilla extract, and sweetener to the mashed bananas. Whisk until well combined.
  • Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  • Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Don’t overmix.
  • Add mix-ins (optional): If desired, gently stir in the chopped nuts or chocolate chips.
  • Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and slice: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Important Tips:

  • Ripe bananas are key: Super ripe bananas are the best for this recipe, as they are naturally sweeter and give the best flavor.
  • Don’t overmix: Overmixing leads to a tough and dense banana bread. Gently mix until the ingredients are just combined.
  • Test for doneness: Use a toothpick or cake tester to check the center of the loaf for doneness.
  • Customize: Feel free to add your favorite mix-ins or spices like nutmeg and ginger.

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