Banana Bread, hold the sugar

25 Aug
What I saw on my kitchen counter this morning:
You bakers know what this means — banana bread!  I love pumpkin and banana breads, but don’t like all the sugar that tends to be added to those batters.  So I experimented a bit today to come up with this no-refined-sugar version of a home favorite.
Did I say no sugar?  Well, except for the chocolate chips.  They don’t count, do they?
  • 4 bananas
  • 1/3 C coconut oil
  • 2 eggs
  • 1/2 C apple juice
  • 1 t vanilla
  • 2 C whole wheat flour
  • 1 t baking soda
  • 2 t baking powder
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 C chocolate chips
Preheat over to 325F.  Mash bananas (this is a good job for the kids).  Mix in oil, eggs, and juice.  Add flour, baking soda, baking powder, cinnamon, and nutmeg.  Combine and stir in chocolate chips.  Pour into large oiled loaf pan and shake to level batter.  Bake for about an hour.
Let cool in pan for about 15 minutes before removing — bread may be tender and crumbly fresh out of the oven.  Tender or not, it is going to smell amazing.
It was hard to get a shot of a few of the slices because my children were circling like sharks.  No sugar, no problem — between the banana, the apple juice, and coconut oil, this banana bread has a natural sweetness that is irresistible.

2 Responses to “Banana Bread, hold the sugar”

  1. Jody August 25, 2012 at 10:25 pm #

    I vote “no.” We all know that chocolate chips are a (mental) health food!

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