With a couple of over-ripe bananas beckoning from the counter, I knew it was time to take some baking action. Luckily, blogging buddy Ricki reminded me of the “Breakfast-Worthy Banana Bread” in Go Dairy Free. Though I was a banana shy of a full loaf, the recipe could easily be halved to make 2 mini loaves! (The original recipe will make 4 mini loaves or 1 9×5-inch loaf)
About a year ago, I found myself a bit lost when faced with yet another mound of darkening bananas. With piles of cookies and sugary treats lingering in our house, a sweet banana loaf was the last thing we needed. But then, I began to wonder what a quick bread would turn out like with no sugar at all. After all, aren’t overripe bananas sweet enough on their own? As it turns out, the bananas add just a hint of sweetness to the bread making it perfect to enjoy with jam in the morning, or any time of day really … and best of all, it is virtually guilt-free … no added sugars AND made with whole grain flour (the one pictured below is 100% spelt)!
Of course, you can add a pinch of stevia or some sugar if you please, but I recommend just a tablespoon or two, and certainly no more than 1/4 cup for the whole recipe. It isn’t intended to be a dessert, but rather a nutricious quick bread that you can enjoy anytime of day, topped with jam, honey, or your favorite spread.
So, for those of you who have my book, the mini loaves seem to take 22-24 minutes at 350º to bake to perfection. I was out of vanilla extract (I know, and I call myself a baker!), so I subbed in almond extract (about 3/4 teaspoon), topped each little loaf with a generous tablespoon of sliced almonds, and slathered my first slice with … I am a bit predictable aren’t I? … almond butter!
Whether you use my recipe, or prefer to tinker with your own banana bread recipe, try cutting way back on the sugar for banana bread that isn’t made for gifting, but rather for a quick, tasty, and healthy breakfast or snack!