Sugar Free Banana Bread
Prep Time: 15 Minutes Total Time: 1 Hour 20 Minutes
Get to Know this recipe
Did you know that ripe bananas contain different benefits than non-ripe bananas? Interestingly, according to sciencealert.com, your desired level of ripeness might indicate something about your health! Non-ripe bananas are lower in sugar content and if eating fresh is the way to go for anyone with diabetes. As the banana ripens, the carbohydrates turn into sugars. Overripe bananas, such as the kind we use for banana bread, are easier to digest, but what is great about these brown bananas is their increased antioxidant levels. I knew there was a reason we love this bread so much. This bread is like a warm hug of banana and bread goodness! We know bananas are sweet and contain sugars, so in this recipe, we replaced sugar and used the sugar replacement, Swerve, instead. Now, if we could just get the new batch of bananas to brown, we are ready for some more of this good stuff.
How to Make
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch bread pan.
In a mixing bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and swerve. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes before slicing
2 Cups all-purpose flour
1 Tsp baking soda
¼ Tsp salt
½ Cup plant butter
¾ Cup Swerve
2 Eggs, beaten
2 ⅓ cups mashed overripe bananas