Firstly: If you were not explicitly tagged in my last post please consider yourself formally tagged, because I’m kind of creepy and want to hear about everyone, so… Yes. Please share?
And now the main event…
I love bananas. Currently I’m hoarding two ever-blackening bananas in the corner of my dorm room. So pretty much half the room smells strongly of bananas… My roommate probably loves me right now.
There are just so many things you can do with them! Banana bread, banana muffins, banana pancakes, banana cookies, sugar-free peanut butter cookies… I could go on, I’m sure.
So when I was at aforementioned family friend’s house this past weekend and saw two spotted bananas on their counter looking rather sad, I decided to give them a home. Luckily this coincided with them having friends for a celebratory lunch (today is their daughter’s 16th birthday! Happy birthday Gaby!)
I decided on banana bread. The challenge, however, was to make it diabetic-friendly. Luckily, I had a little help in the form of Stevia in the Raw Cup-for-Cup sugar substitute. I also was mostly finding recipes that called for 3-4 bananas… which I did not have. After probably an hour of searching I finally decided on this recipe.
Here’s where things get “bananas”. Aka my reading comprehension skills fail me (and I’m paying how much for my college education?!). It clearly states to use 1/2 stick of butter. I read 1/2 cup. It’s okay though, I’m pretty sure it just made the bread more delicious… But you could use half the butter listed and it’d probably work, if you’re worrying about fat or anything.
Sugar-Free Banana Bread
Makes 12 slices… Adapted from here
1/2 cup butter (see note above!)
2 large, overripe bananas, mashed
1/2-2/3 cup Stevia in the Raw Cup-for-Cup
2 tbsp sugar (optional)
1 1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees and lightly grease a standard loaf pan.
In a small bowl, mash banana well. There can be some very small chunks, but you pretty much want it entirely mashed. In a large bowl, beat together butter and sugar substitute until fluffy. Beat in banana and eggs until well mixed. In a separate bowl, mix together dry ingredients. Add dry ingredients to wet ingredients and mix until just combined. Gently stir in walnuts (don’t over mix! it’ll get tough!)
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Share and enjoy!
Please tell me I’m not the only one whose life is one big “blonde moment”… Share your baking/life mishaps!