Low Sugar Banana Bread
A delicious and tender banana bread that slashes the sugar content without sacrificing the enjoyment!
Equipment
- 5×9 loaf pan
Ingredients
- 3/4 cup almound flour
- 3/4 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- dash grated nutmeg – optional
- 3 eggs, lightly beaten
- 2 Tbsp light olive oil
- 1 cup mashed banana, approximately two large, very ripe bananas
- 1/4 cup pure maple syrup or honey
- 1/3 cup mini chocloate chips plus 1 Tbsp (or chopped chocolate, walnuts, berries or dried fruit)
Instructions
- Preheat the oven to 350 degrees.
- Grease a 5×9 loaf pan with pan spray, butter or coconut oil.
- In a large mixing bowl, combine the dry ingredients; almond flour, whole wheat flour, baking powder, baking soda and salt. If desired, grate a dash of fresh nutmeg into mixture or add a sprinkle of grated nutmeg. Mix lightly with a fork to combine.
- In a smaller bowl, combine mashed bananas, eggs, oil and maple syrup or honey. Stir to mix thoroughly.
- Add wet ingredients to dry ingredients and using a spoon or rubber spatula, stir just until ingredients are thorooughly combined. Do not overmix.
- Add the chocolate chips (or other mix-ins), stir quickly to combine and pour into prepared loaf pan. Sprinkle reserved chocolate chips on top.
- Bake in pre-heated oven for 30-35 minutes or until golden brown, from to the touch and a toothpick inserted in the middle comes our clean.
- Cool for 20 minutes in the pan. Once slightly cooled, turn out onto a wire rack to cool to room temperature.
- Serve immediately or wrap tightly in plastic wrap or tin foil. Will keep at room temperature for 2 days or refrigerated for 5-7 days.
- This bread freezes well. Wrap in plastic wrap and tin foil. Freeze for up to 3 months. Thaw at room temperature.
