Earlier this week I found myself with a couple of brown bananas. That always means it’s time to bake and the recipe of choice was my sugar-free banana bread. My recipe calls for no added sugar…all of the sweetness comes from juice or fruit. This time I did add some chocolate chips but skip those if you want to keep it healthier. I use a combination of flours to make it dense and full of wheat. Here it is:
First things first: Mix the dry ingredients.
1 cup Whole wheat pastry flour
1/2 cup Wheat Bran
1/2 cup unbleached white flour. ( you can sub more whole wheat flour if you’d like)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 heaping teaspoon cinnamon
1/4 teaspoon nutmeg
sprinkle of salt
1/3 cup oil
1/2 cup fruit juice. I used OJ but you can also use apple juice. To keep the sugar content low opt for juice with no added sugar.
Next the wet ingredients in a separate bowl:
3 bananas, mashed with a fork. I like the variation in banana chunks in my bread.
1 heaping tablespoon apple sauce with no added sugar
Mix it all together. At this point you would add your goodies. Nuts, chocolate, raisins, whatever you desire. I added a few very dark mini chocolate chips (I have a tendency to want to make everything a dessert) and 1/2 cup walnut chunks.
Bake at 350 for 50-70 minutes in a greased bread pan. I bake mine for about 65 minutes but I’m at a higher altitude. Check it at 50 minutes and if it needs to bake longer put a sheet of tin foil on the top to keep it from getting too brown.
Cool, slice, and enjoy!