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Low SugarRecipes

Low Sugar Banana Bread

By February 21, 2023April 13th, 2023No Comments

Low Sugar Banana Bread

This scrumptious and wholesome treat is perfect for those seeking a healthier alternative to traditional banana bread without compromising on taste. Packed with natural sweetness from ripe bananas, this delightful recipe ensures that you can indulge in a delicious snack without the guilt. Enriched with whole wheat flour and optional nuts for added texture and nutrients, this banana bread is not only satisfying but also provides an array of health benefits suitable for older adults.

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons honey or maple syrup
  • 1/4 cup milk of choice (almond, oat, cow’s milk, etc.)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 3/4 cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Directions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, mash the ripe bananas until smooth. You should have about 1 1/2 cups of mashed bananas.
  3. Add the unsweetened applesauce, honey (or maple syrup), milk, and vanilla extract to the mashed bananas. Stir to combine.
  4. Crack the eggs into the mixture and whisk until well incorporated.
  5. In a separate medium-sized bowl, combine the whole wheat flour, baking soda, salt, ground cinnamon, and ground nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough banana bread.
  7. Fold in the chopped walnuts or pecans, if using.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. If the bread starts to brown too quickly, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking.
  10. Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
  11. Once cooled, slice the banana bread and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.