I'm so excited to share this recipe! I have been looking for a good whole wheat banana bread for quite a while. Kiddo loves to eat breakfast bread. He calls it "whoa-whoa" and eats a slice every morning with his eggs and (hopefully) fruit. So when I came across this sugar-free banana bread on Pinterest, I knew I had to give it a try. I'm all for finding ways to reduce the amount of sugar in our diet.
I adapted the recipe slightly for my preferences and then gave it a try. As much as I wanted to love it, the bread was bland, and even a little bitter-tasting. But the texture was really good (and Kiddo still ate it), so I decided to give it another try with some added sweetener. The result was just sweet enough to complement the banana flavor. This is my new go-to banana bread recipe!
Low-Sugar Whole Wheat Banana Bread
Makes 2 loaves
1 1/2 cups, plus 2 Tbsp. mashed or pureed banana (about 3-4 bananas)
1/2 cup (1 stick) butter, melted and cooled
1 cup water
2 tsp vanilla
1/4 cup honey (sugar would work too)
4 cups whole wheat flour (I use white whole wheat)
2 tsp baking soda
4 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 cup nuts (optional -- I didn't use any)
- Beat together mashed banana, melted butter, water, eggs, vanilla, and honey until creamy. (I used my Kitchen Aid mixer.)
- Add flour, baking soda, baking powder and spices. Beat well. Stir in nuts, if using.
- Spoon batter into a buttered and floured loaf pan. Spread batter evenly.
- Bake at 325 F for 45 minutes or until a knife or toothpick inserted comes out clean.
- Cool completely on a wire rack before slicing.
I guess you COULD say this recipe is sugar-free since it uses honey and not white sugar, but since it still has a sweetener, I decided to call it low-sugar. Either way, at just 2 Tablespoons of honey per loaf, it's a keeper!