Sugar-Free Banana Bread

by Vanetta Stephens on December 1, 2015

in Recipes

Sugar-Free Banana Bread

This sugar-free banana recipe inspired by my desire to live as free from refined sugar as possible. Though this recipe has no refined sugar, it does contain fruit which contains sugar. Be aware in case you need to manage your blood-sugar levels.

Sugar-Free Banana Bread

Ingredients::
3/4 bananas, mashed
1/3 cup coconut oil, or you can substitute unsweetened applesauce, if you’d like, for a reduced-fat, version of this recipe
1 whole egg + 2 egg whites
1/3 cup water
1 tsp. baking soda
2 tsps. baking powder
1/2 tsp. cinnamon
2 cups flour of your choice.  I use whole wheat or sprouted whole wheat flour.  I haven’t experimented with any of the gluten-free options.
3/4 cup pecans, whole or chopped, as desired.  (optional) I used whole.
3/4 cup DARK chocolate chips or chopped dark chocolate bar to equal 3/4 cup (optional)

Directions::
Preheat oven to 325 degrees, F.
In a large bowl,beat the liquid ingredients together until well-blended and creamy.
In a separate bowl, mix the dry ingredients together, then add to the liquid ingredients.
Mix well, but don’t over mix.
Stir in nuts and/or chocolate chips, if desired.
Spoon into a greased 9″ x 5″ loaf pan, spreading batter evenly.
Bake for about 45 minutes. Test by inserting a knife.  If it comes out clean, it’s done.
On wire rack, cool completely before slicing.

**Note:  I use 8″x 4″ size loaf pans so start checking after about 35 minutes, as sometimes, it’s done about this time, and other times it isn’t.  I sometimes, use sprouted wheat flour. Since it’s more dense, it seems to cook faster. I can’t say for sure, so keep an eye on it, and note your results.

NOTE:  this is not a sweet dessert, but we found it very pleasant without being sweet.  Mike enjoys eating his slice with a light spread of butter on top.  I top mine with a bit of soft, spreadable swiss, or light cream cheese with cinnamon sprinkled on top. 🙂

For Pumpkin Bread option::
I use pumpkin puree in place of the bananas.
For the oil, I either use coconut oil, or I have substituted bananas for the amount of oil called for in the above recipe.
I also add 1 pkt. Stevia powder + 1/4 c. coconut palm sugar + 1 TBSP raw honey (really raw, not what the stores call ‘raw.’)
I add cinnamon, pumpkin pie spice, cloves and a pinch or two of allspice.  ( I like it spicy, so use your judgement about the amount.  You **might** start with 1/2 – 1 tsp. cinnamon, plus 1-2 tsps. of pumpkin pie spice, and omit the allspice, and extra clove spice until you try it once to see.)

Follow the directions given above, bake, and enjoy!

If  you experimented with gluten-free options, I’d love to hear about your results or have you share your gluten-free version in the comments below.  

 

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