When you are learning how to reduce sugar in your diet, many of your favorite baked goods quickly become the enemy. My family has been working on this very thing and it hasn’t been easy.
One of my favorite baked goods is Banana Bread, but it’s not the best for you. I joke with my husband that every time we make banana bread, it turns into an instant 5 lbs on the scale. Maybe that isn’t so much a joke, because after eating half the loaf weight gain is quick to follow.
Our favorite baked goods don’t always have to be eliminated when reducing sugar in our diet. Sometimes we can make modifications to those recipes to make them a recipe that is healthier. This recipe for sugar free banana bread is one of my favorite substitutes for the fattening, yet delicious, baked banana bread that mom used to make.
- 1/2 cup butter
- 1/2 cup egg substitute or 2 eggs
- 1 1/2 cups flour or gluten free flour alternative
- 3 overly ripened bananas
- 1/4 cup + 1 tbsp clove honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup quick cooking oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- Cream the butter and honey in a large mixing bowl until light and fluffy. Mix in the vanilla and eggs, adding them one at a time and mixing well in between each one. In another bowl combine the dry ingredients. Add the dry mixture into the honey and butter mixture, little by little, until blended well. Add in bananas and mix until completely blended.
- Bake in the oven at 325 degrees for 50-55 minutes. Check the middle with a toothpick, it's done when the toothpick comes out clean.
- Allow to completely cool before slicing.